Ossobuco alla Milanese

by Tom Ashworth

2 servings

Meat Broth

• 300 gbeef bones
• ½ stalkcelery
• ½carrot
• ¼onion
• 1 lwater
• extra virgin olive oil, a drizzle

Ossobuco

• 0.6 kgcross-cut veal shanks (4 pieces of about 300 g)
• 125 gyellow onions
• 25 gextra virgin olive oil
• 25 gdry white wine
• 25 g00 flour
• 20 gbutter
• fine salt
• black pepper

Gremolada

• 1 clovegarlic
• ½ buncha small bunch of flat-leaf parsley
• ½zest of 1 unwaxed lemon