Ingredients:
* 50 g butter
* 4 thick calf legs
* salt and pepper
* 1 tbsp. white dry wine
* 125 ml of chicken broth
* 4-5 tomatoes without skin cut into pieces
* 1-2 slices of raw-captive ham
* carrot
* 1 stalk of celery
* 1 small onion
* 1 tbsp. spoon of chopped parsley
* grated zest 1/2 lemon
Melt half the oil in a low pan, fry the veal on both sides. Salt, pepper, take out pieces of meat and leave in warmth. Heat the broth. Remove fat left after frying meat, then add white wine to it so that fat dissolves and meat juices remain. Almost completely evaporate wine and pour hot broth. Add tomatoes and veal, cover with a lid and simmer over low heat for about an hour and a half. From time to time add a little broth. Salt, pepper. Cut the ham with narrow stripes, finely chop the onion, celery and carrots. Heat the remaining oil in the pan, quickly fry the ham, put vegetables and simmer for about 1 minute. Add parsley and zest of lemon. Pour the veal with a mixture of vegetables and ham, simmer for 10 minutes. Lay the meat into warm plates, pour sauce. And you can buy quality plates in bulk in the Nika online store.
This dish is traditionally served with risotto in Milanian, but as a side dish, potato puree or vegetables are also suitable in butter.
Calf legs in Milan
