ingredients

4 beautiful slices of veal knuckle (rouelles)
60 g flour
Beef broth (see "My ideas")
1 big lemon
1/2 bunch flat parsley
50 g of butter

Steps

Step 1

Slash the skin vertically every 5 cm around the rollers to prevent them from bending while cooking. Roll them in the flour. Melt the butter in a large pan, tighten the rouelles, brown over high heat for 5 minutes per side.

2nd step

Pour on the meat 5 dl warm broth, grated lemon, cover, simmer for 1 h 30 over low heat.

Step 3

Remove the meat from the spider, put it on a hollow dish, cover to keep warm. Evaporate half the juice with large broths; you get a creamy sauce. Pour it on the slices, sow finely chopped parsley.

tips

A word from roberta.

Delicious with homemade mashed potatoes or Milanese risotto .

Forget the tomato in this real Milanese osso-buco, also called in gremolada: with lemon.

My ideas.

For veal at the top, have thick patches of 3-4 cm.

The quality of beef broth is essential: Roberta advises the Italian brand Star ... almost impossible to find here. A solution to avoid glutamate cubes: Ariaké brand 100% natural Beef Broth (recipe Joël Robuchon) with 71% beef (Monoprix, Lafayette Gourmet: € 2.79 / 5 sachets).

Roberta's kitchen

No cream in the pasta alla carbonara , no tomato in the osso-buco ... Rid of the flourishes and facilities embroidered by many restaurants hexagonal, here is a precise Italian gastronomy daily. Roberta is "home chef": in team with her famiglia, she prepares your delicious dinners and serves them at home ...

A tip for Christmas: poke him his recipes with truffles , scallops, porcini mushrooms ... (VIP chapter).

The cuisine of Roberta, R. Nacmias and S. Cauchon, Hachette Pratique, € 14.90.

For everything. : [email protected], www.italiederoberta.com and www.roomsaveurs.fr