Ossobuco Alla Milanese

For the ossobuco alla milanese, wash the slices of meat under running water, pat dry and season generously with salt, pepper, marjoram and caraway seeds. Finely dice garlic cloves, onions, carrots, celery and parsley roots. Dredge meat in flour. Heat some olive oil in a roasting pan and sear the meat on both sides. Add vegetables and fry briefly. Stir in the tomato paste, roast briefly, deglaze with red wine and stir in the peeled tomatoes. Add bay leaves, basil stems and grated lemon zest. Season with salt and pepper and simmer, covered, in the oven preheated to 180 °C for 1 1/2-2 hours. At the end of cooking time, remove bay leaves and basil stems, season to taste and stir in finely chopped herbs. PHASE 1 AND 2: Wash meat under running water, pat dry and season with salt, pepper, marjoram and cumin. PHASE 3: Cut cleaned vegetables into fine cubes. PHASE 4: Sear meat dusted with flour in olive oil on both sides. PHASE 5 AND 6: Add vegetables, stir in tomato paste, deglaze with red wine and mix in peeled tomatoes. Season with aromatics and braise, covered, in oven preheated to 180 °C for 1 1/2-2 hours until tender. PHASE 7: Season again before serving.

Preparation Tip:

Baking temperature: 180 °C Cooking time: 1 1/2-2 hours Suggested side dishes: risotto and gremolata TIP: If you don't want to enjoy osso buco in the classic way, you can enhance your spaghetti with a distinctive osso buco pasta sauce. For this, the cooked meat is divided into small pieces, mixed again with the sauce and served with the al dente cooked pasta.

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