Ossobuco alla Milanese

by Tom Ashworth

4 servings

Meat Broth

• 1.32 lbbeef bones
• 1 stalkcelery
• 1carrot
• ½onion
• 8 ½ cupswater
• extra virgin olive oil, a drizzle

Ossobuco

• 2.65 lbcross-cut veal shanks (4 pieces of about 300 g)
• 9 ozyellow onions
• 1.75 ozextra virgin olive oil
• 1.75 ozdry white wine
• 6 ⅓ tbsp00 flour
• 1.5 ozbutter
• fine salt
• black pepper

Gremolada

• 2 clovesgarlic
• 1 buncha small bunch of flat-leaf parsley
• 1zest of 1 unwaxed lemon