Ingredients

Steps

• Select a large sauté pan capable of holding the meat in a single layer.
• Dust the meat lightly with flour and brown both sides in hot olive oil.
• Remove the meat and melt butter in the same pan.
• Sauté the chopped vegetables with salt until soft.
• Return the meat to the pan and add the wine, simmering until liquid has evaporated.
• Add 290 ml of hot stock and cover with a tight lid.
• Simmer gently for 90 minutes, turning the meat every 20 minutes with a spatula.
• Combine the lemon zest, garlic, and parsley to create the gremolata.
• Transfer meat to a warm serving dish and garnish with gremolata.