Ossobuco with “gremolada”(Lemon skin, persil and garlic)

DIFFICULTY Easy
TIME PREPARATION 10/15 min
TIME COOK 30 minutes
EQUIPMENT Cutting board, Knife, Bowl, Pan, Hand Mixer
CATEGORY Vegetable

INGREDIENTS for 5 persons
1 ossobuco veal per person
Extra virgin
Butter
Parsley
Skin of lemon would be better to use organic lemons or at least not chemically treated. In any case, wash them well before using skin
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Garlic (2-3 tillers) depends on personal taste
Pepper
Flour or cornstarch or rice flour
Dry white wine
Vegetable stock or hot water
DIRECTIONS
Cut the marrow-bone with the vertical cuts (this will prevent 'the meat from curling during cooking)
Flour the ossobuco
Melt the butter and oil in a nonstick saucepan.
Flour ossobuco and settling into the pot with butter and oil.
Salt and pepper.
When the meat will be 'golden, add the wine has evaporated.
Finish cooking by adding the broth or hot water.
Bake for about 30 minutes.
Meanwhile prepare the "gremolada.
With the mixer cut garlic, parsley and lemon skin
To facilitate the operation to add a little 'water
When the meat is' cooked add the "gremolada and cook for another few minutes.
Adjust salt and pepper and serve.
The gremolada can 'be used on chicken, turkey or rabbit
SUGGESTION MENÙ VINE