Ossobuco alla milanese

Method

1. 1 Tie string around each slice of veal so that the slices don't fall apart when braised for a long time.
2. 2 Coat the pan with flour and pan-fry in butter for 4 minutes on each side until the crust is golden brown.
3. 3 Sauté the onions in butter, then pour in the white wine and simmer for 5 minutes until reduced.
4. 4 The Milano version doesn't use tomatoes, only white wine and broth, which is different from the version with red sauce.
5. 5 Pour in the beef broth and simmer at 190 degrees for 100 minutes, adding saffron in the last 20 minutes.
6. 6 Chop parsley, lemon zest, and garlic into a gremolata and sprinkle it on top when serving.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: simmer under high pressure for 38 minutes, then release pressure naturally; add saffron after opening the lid and simmer for 8 minutes.