Preparation
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1.
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.
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2.
Roll the meat in flour, fry on the remaining oil until golden and arrange it over the sautéed vegetables, add salt and pepper.
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3.
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.
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4.
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.
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5.
For gremolade shortly fry lemon rind, chopped garlic, parsley and thyme.
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6.
Veal knuckle in the sauce sprinkle with gremolade immediately before serving.
Serving
Serve with mashed potatoes or risotto milanese.
Advice
Before frying them, sink lemon strips in a boiling water for 1 – 2 minutes.
Notice
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.
