Ingredients CardOssobuco alla Milanese2 servings Meat Broth 300 gbeef bones≈ 20 gcelery, coarsely chopped≈ 31 gcarrot, coarsely chopped≈ 28 gonion, coarsely chopped≈ 1000 gwater, 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 ≈ 3 ggarlic, peeled, green germ removed7.5 ga small bunch of flat-leaf parsley1 gzest of 1 unwaxed lemon Safety: Whole cuts of veal should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
