Ossobuco alla Milanese

by Tom Ashworth

2 servings

Meat Broth

• 300 gbeef bones
• ≈ 20 gcelery
• ≈ 31 gcarrot
• ≈ 28 gonion
• ≈ 1000 gwater
• extra virgin olive oil, a drizzle

Ossobuco

• 600 gcross-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

• ≈ 3 ggarlic
• 7.5 ga small bunch of flat-leaf parsley
• 1 gzest of 1 unwaxed lemon