1 pot that can hold the meat without layering – 6 Sliced veal shanks (Ossobuco) about 3/4cm in height – 80 grams of butter – 1 glass of dry white wine – 2 tablespoons tomato sauce – Stock – 1 onion – 1/2 a carrot – 1 celery stalk – Flour – Salt – Nutmeg
Melt the butter in a large pot. Place the sliced veal shanks inside after having salted and floured them. Turn them over so they brown lightly and evenly on all sides. Add chopped onions, carrots and celery after wetting them in white wine. Once the wine has evaporated add tomato and broth until the meat is covered. Cover and cook on a slow flame.
In the meantime, prepare the gremolada by chopping the herbs together with the lemon rind. Ten minutes before the ossobuchi are ready, add the gremolada and a dusting of nutmeg.
Serve hot and drizzled with the meat’s juices. Perfect with a well-prepared, creamy Milanese risotto.
In the picturesque setting of “Vicolo dei Lavandai”, housed in a building dating back to the 1700s on Naviglio grande, the Restaurant and Café host a variety of events in its warm, timeless setting including dinners, business and informal, press events and aperitivi.
A short history of Vicolo dei Lavandai: Close to the Darsena of Porta Ticinese, this historic alley takes its name from an ancient washbasin, which still exists and was in use until the 50s. Here, laundresses came with their buckets and “paltun” (similar to soap), hot water, brushes and bleach purchased at the corner shop. On bended knees on the wooden “brellin”the would wash their customers’ clothes on the “brelle di pietra” (stone washboards), which are still visible today.