Heat butter and 2 tablespoons of olive oil, add finely chopped onion, pressed garlic, finely chopped carrot and celery and sauté for 5 – 10 minutes.
Roll the meat in flour, fry on the remaining oil until golden and arrange it over the sautéed vegetables, add salt and pepper.
To the oil you used to fry meat pour wine and boil shortly. Add mashed peeled tomatoes in liquid, thyme, parsley, bay leaf, lemon rind, Vegeta and boil shortly.
Prepared tomato pour over the meat and vegetables. Stir in the covered pan on slow fire for at least an hour, with occasional turning and slight shaking of the pan.
For gremolade shortly fry lemon rind, chopped garlic, parsley and thyme.
Veal knuckle in the sauce sprinkle with gremolade immediately before serving.
Serve with mashed potatoes or risotto milanese.
Before frying them, sink lemon strips in a boiling water for 1 – 2 minutes.
This meal can be frozen
Freezing: Prepare Osso bucco till step 5, chill well and freeze in an appropriate dish.
Unfreezing: Leave in a refrigerator over night, put into a dish, cover and heat up for 30 minutes. Finish from step 5 onwards.
Durability: to 60 days.