Ossobuco alla Milanese

by Tom Ashworth

2 servings

Meat Broth

• 10.5 ozbeef bones
• ½ stalkcelery
• ½carrot
• ¼onion
• 4 ¼ cupswater
• extra virgin olive oil, a drizzle

Ossobuco

• 1.32 lbcross-cut veal shanks (4 pieces of about 300 g)
• 4.5 ozyellow onions
• 1 ozextra virgin olive oil
• 1 ozdry white wine
• 3 ¼ tbsp00 flour
• 0.75 ozbutter
• fine salt
• black pepper

Gremolada

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