The recipe for ossobuco in gremolada sauce is part of the tradition of poor Tuscan cuisine.
The cut of meat is the muscle of calf, bullock or beef obtained from the middle part of the tibia also called shank, including bone and bone marrow. Better are the posterior shanks which have fewer nerve endings than the anterior ones. It takes 4 cm high slices weighing around 250-400 g which will make up a portion.
PREPARATION 15 min.
COOKING 2 hours over low heat
The veal ossobuco in gremolada sauce is a simple and not too demanding recipe, it only needs first choice ingredients and a very long cooking time but it will certainly be greatly appreciated by all lovers of good food.
INGREDIENTS for 4 people
PREPARATION
- Cut the onions into thin slices and simmer them gently in a baking tray, adding vegetable stock as necessary.
- Coat the veal shanks in flour and brown them in a frying pan with pre-heated peanut oil.
- Place them in the baking tray with the onions and let them cook for about 2 hours, turning them every now and again.
- Finally, when cooked, add salt and pepper to taste, then add the lemon peel, the chopped parsley and the garlic.
WINE PAIRING
Wine pairing with veal ossobuco in gremolada sauce
Lamaione Igt is a great red wine based on Merlot, produced in the Tenuta Castelgiocondo of the Marchesi De ‘Frescobaldi, and aged for 2 years in new barrique. It is produced with 100% Merlot grapes, selected and harvested by hand in boxes. A noble wine where the fruit is the main protagonist and best enhances the qualities of this meat dish.
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