Ossobuco

Method

1. 1 Make incisions in the membrane surrounding the veal shank to prevent the meat from curling up during stewing.
2. 2 Roll them in flour, then pan-fry until golden brown on both sides.
3. 3 Sauté diced onions, carrots, and celery until tender and sweet.
4. 4 Pour in some white wine, let it evaporate, then add enough broth to cover the ingredients and simmer for 2 hours.
5. 5 Make gremolata with grated lemon zest, minced garlic, and chopped parsley, and sprinkle it on top when serving to reduce the richness of the dish.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 4: simmer the veal shank with wine and broth under high pressure for 35 minutes, then release the pressure naturally for 15 minutes; the gremolata from step 5 is still sprinkled on top when serving to retain the fresh lemon and garlic aroma.