Ingredients CardOssobuco alla Milanese2 servings Meat Broth 300 gbeef bones½ stalkcelery, coarsely chopped½carrot, coarsely chopped¼onion, coarsely chopped1 lwater, approximatelyextra virgin olive oil, a drizzle, to taste Ossobuco 600 gcross-cut veal shanks (4 pieces of about 300 g)125 gyellow onions, cut into wedges25 gextra virgin olive oil25 gdry white wine25 g00 flour20 gbutterfine salt, to tasteblack pepper, to taste Gremolada 1 clovegarlic, peeled, green germ removed½ buncha small bunch of flat-leaf parsley½zest of 1 unwaxed lemon Safety: Whole cuts of veal should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
