Recipe: Osso bucco a la milanaise

1 In a large pan put the olive oil and butter, add the sliced onion and let it soften over low heat.

2 Prepare the osso-bucco slices, flour each slice (on both sides).

3 Once the onion has sweated well, add the osso bucco slices and brown on each side. Pour in the white wine, let the alcohol evaporate and cover with beef broth.

4 Simmer over low heat, half covered for 1 hour 15 minutes. Check from time to time that the osso bucco doesn't stick, if necessary add more broth.

5 Before the end of cooking, prepare the "gremolata", chop the parsley, mince the garlic clove and zest the lemon, incorporate everything 5 minutes before the end of cooking. Let simmer and serve very hot!
enjoy!!