Ingredients CardOssobuco alla Milanese2 servings Meat Broth 10.5 ozbeef bones½ stalkcelery, coarsely chopped½carrot, coarsely chopped¼onion, coarsely chopped4 ¼ cupswater, approximatelyextra virgin olive oil, a drizzle, to taste Ossobuco 1.32 lbcross-cut veal shanks (4 pieces of about 300 g)4.5 ozyellow onions, cut into wedges1 ozextra virgin olive oil1 ozdry white wine3 ¼ tbsp00 flour0.75 ozbutterfine 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)
