Ossobuco alla Milanese

by Tom Ashworth

4 servings

Meat Broth

• 600 gbeef bones
• ≈ 40 gcelery
• ≈ 61 gcarrot
• ≈ 55 gonion
• ≈ 2000 gwater
• extra virgin olive oil, a drizzle

Ossobuco

• 1200 gcross-cut veal shanks (4 pieces of about 300 g)
• 250 gyellow onions
• 50 gextra virgin olive oil
• 50 gdry white wine
• 50 g00 flour
• 40 gbutter
• fine salt
• black pepper

Gremolada

• ≈ 6 ggarlic
• 15 ga small bunch of flat-leaf parsley
• 2 gzest of 1 unwaxed lemon