Ossobuco Alla Milanese with Thyme Polenta

1. cut onions and celery into 3-4 mm cubes.

Put flour on a plate and mix with chili. Turn the veal shank slices in it from both sides to the other, tap off excess flour.

Heat olive oil in a roasting pan. Sear meat in two portions on both sides until golden brown. Season with salt and pepper and transfer to a platter. Heat butter in roasting pan and sauté onions and celery. Extinguish with wine and pour in stock. Add meat and stew with lid on for 1 1/2 to 2 hours. Turn once to the other side.

For the gremolata, grate lemon zest into a bowl. Finely dice the garlic cloves. Pluck off the parsley leaves, chop finely, add to the lemon zest form with the garlic and mix.

Add half of the gremolata to the slices of veal shank that have been cooked and stir gently into the sauce. Allow to stand for 5 minutes. Sprinkle with the remaining gremolata and bring to the table with the thyme polenta.

Thyme polenta: 1. For the polenta, strip the leaves from the thyme and chop finely. Bring 750 ml of water to a boil with salt and nutmeg (freshly grated). Add the polenta semolina, stirring continuously, and simmer over medium heat for 4-5 minutes until it becomes mushy and a white coating forms on the bottom of the pot. Add butter, parmesan and thyme and fold in. Serve with the osso buco.

Recommended wine

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