Second course:

Ossobuchi alla milanese

Melt a knob of butter, fry half a sliced onion and remove.  Then coat 4 thick ossibuchi (pieces of veal shank) in flour.  As they turn golden, add the onion together with either half a teaspoon of tomato purée diluted in a little water or a peeled fresh tomato.  Add salt and cook over a low heat for an hour. 
Prepare the ‘gremolata’ with a handful of finely-chopped parsley, a clove of garlic, an anchovy, and some grated lemon zest.  Add this to the pan five minutes before the end of the cooking time and mix in well.  Serve the ossibuchi with saffron rice or mashed potato.

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