Ossobuco alla Milanese

by Tom Ashworth

8 servings

Meat Broth

• 2.65 lbbeef bones
• 2 stalkscelery
• 2carrot
• 1onion
• 17 cupswater
• extra virgin olive oil, a drizzle

Ossobuco

• 5.29 lbcross-cut veal shanks (4 pieces of about 300 g)
• 1.1 lbyellow onions
• 3.5 ozextra virgin olive oil
• 3.5 ozdry white wine
• 12 ¾ tbsp00 flour
• 2.75 ozbutter
• fine salt
• black pepper

Gremolada

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