Ossobuchi with risotto milanese

Ingredients: 4 veal ossobuchi, 1 lemon, a bunch of parsley, a glove of garlic, salt, flour, ½ glass of dry white wine, butter, stock cube.

Coat the ossobuchi in the four. Melt a knob of butter in a large frying pan and when the butter is completely melted, place the ossobuchi in it. Lightly brown the meat, add some pepper, the stock cube and ½ glass of dry white wine. Let the wine evaporate and then add enough water to cover the meat. Simmer until the meat is nice and tender. Add some chopped parsley, the zest of the whole lemon and the chopped glove of garlic.

Cook until the sauce is nice and sticky and dense.

Serve on a bed of saffron risotto.