Panzotti with Ossobuco Stuffing and Gremolata

Remove the braised veal from the bone, cut into small cubes and boil down with a little ossobuco sauce until the meat binds. Finely dice the onion, carrot and celery, sauté in a little olive oil and mix in. Cut the cheese into cubes and add to the cooled mixture. Divide the dough, prepared according to the instructions, into 12 squares. Spread the osso buco mixture on the egg-coated pastry sheets, folding each sheet diagonally to form a triangle. Press the edges well. For the gremolata, finely chop the garlic, orange and lemon zest and the herbs and mix them together. Boil the panzotti in salted water, lift them out and place them on preheated plates. Drizzle each with a little warmed ossobuco sauce and sprinkle with the gremolata.

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