Osso Bucco Milanaise Style

Pour 6 personnes

Préparation: 15 min

Cuisson: 1h10

6 slices of veal knuckle (250 g each)
2 tomatoes
2 chopped garlic cloves
1 chopped onion
Zest of 1 untreated orange
50 g butter
1 tsp lemon juice
3 tbs flour
La Jasso de Calissanne ingredients: 3 Anchovy Fillets in Olive Oil Camargue Salt with 5 Berries and Pepper 2 tsp Special Bouillon Mix by Araquelle 15 cl dry
White wine: Coteaux d’Aix en Provence AOC

Scald the tomatoes, remove the pips and chop coarsely.
Add salt and pepper to the veal slices.
Coat generously with flour.
In a pressure cooker, brown the meat in the butter.
Remove it and replace with the tomatoes, onion and garlic.
Put the meat back in and pour the white wine on it.
Reduce the sauce by half. 2 tbs of Special Bouillon Mix in 30 cl of water.
Add a little salt and pepper.
Simmer for 1 hr.
Finely slice the orange zest. Scald, rinse and drain them.
Chop the anchovy fillets.
Add the lemon juice, anchovies and julienned orange to the pressure cooker, and simmer for 10 mins. Serve with pasta.