Ossobuco alla Milanese

Salt and pepper the ossobuco then dredge each slice/piece in flour. In a skillet, melt butter and brown ossobuco on both sides. Pour in the wine, turn on to high heat and let evaporate.

Add tomato sauce, adjust seasoning with salt, turn to low heat, cover with a lid and let simmer for about 1 hour (more if necessary). In a bowl combine minced garlic, lemon zest and chopped persley. When the ossobuco is almost ready, add the garlic/zest/parsley mix to the meat and keep cooking for 10 more minute. Turn off the heat and serve.