Ossobuco alla Milanese

by Tom Ashworth

8 servings

Meat Broth

• 1200 gbeef bones
• ≈ 80 gcelery
• ≈ 120 gcarrot
• ≈ 110 gonion
• ≈ 4000 gwater
• extra virgin olive oil, a drizzle

Ossobuco

• 2400 gcross-cut veal shanks (4 pieces of about 300 g)
• 500 gyellow onions
• 100 gextra virgin olive oil
• 100 gdry white wine
• 100 g00 flour
• 80 gbutter
• fine salt
• black pepper

Gremolada

• ≈ 12 ggarlic
• 30 ga small bunch of flat-leaf parsley
• 4 gzest of 1 unwaxed lemon