OSSO BUCO ALLA MILANESE

Milanese style osso bucco . Ossobuco , it can be the marrow bone , the knickle or shin of veal cut in steaks across the bone, sauteed on the bone and then simmered with garlic , onions and tomatoes, sprinkled with a mixture of chopped parsley , garlic and grated lemon zest and served with risotto rice .....risotto alla Milanese . The description above is all you need to prepare this time honoured dish , but if you prefer here is the recipe . You need to visit your butcher and ask for 4 slices of veal shank about 4 cm /1 and 1/2 inches thick . Wash the veal slices and pat dry with kitchen paper . Rub them all over with a mix of flour and course pepper , shaking off the excess . Melt 4 tbs of butter / marg in a large pan and brown the slices on both sides . Deglaze the pan with 125 ml of dry white wine , allow to reduce a little and then add 400gm can of diced tomatoes . Now add the sauce and bone in steaks to the bowl of your slow cooker and cook on a low heat for 90 minutes , turning the slices over in the sauce as they cook . Once the meat begins to separate from the bone , it is ready . Mix together 1 tbs of minced garlic with 2 tbs of finely chopped parsley and 1 tbs of grated lemon rind. Serve with short grain / risotto rice . Simply the best .