Ossobuco alla Milanese

Ingredients for 4 people
4 ossobuco pieces; the recipe calls for veal, but I found beef ones, which were very tender
Half an onion
Extra virgin olive oil
50 g butter
Stock
2 tablespoons tomato purée; the original recipe does not include it, but I like it
Salt
White flour
For the gremolata
Grated zest of a lemon
1 bunch parsley
1 anchovy
Half a garlic clove (optional)

Using scissors, I make cuts around the edge of the meat to prevent it curling during cooking.

I put the butter, oil and chopped onion in a wide pan and gently fry the onion.

I coat the meat thoroughly in flour.

I place it in the pan and brown it on both sides, avoiding piercing the meat.

I dissolve the tomato purée in a splash of the stock I have prepared.

I pour it over the ossobuco, add a few ladlefuls of stock and some salt, then cover the pan.
I cook gently for about 1 hour and a half, turning the meat halfway through and checking whether more stock is needed.
The meat will look glossy.

I make the gremolata by finely chopping parsley, garlic, lemon zest and anchovy together.

I add it to the meat 5 minutes before the end of cooking.

Meanwhile, I have made fairly soft polenta.
In Milan, ossobuco is traditionally served with risotto alla Milanese. It is also excellent with mashed potatoes.