Ossobuco alla Milanese

by Tom Ashworth

8 servings

Meat Broth

• 1200 gbeef bones
• 2 stalkscelery
• 2carrot
• 1onion
• 4 lwater
• 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

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