Ossobuco alla Milanese

by Tom Ashworth

12 servings

Meat Broth

• 1800 gbeef bones
• 3 stalkscelery
• 3carrot
• 1 ½onion
• 6 lwater
• extra virgin olive oil, a drizzle

Ossobuco

• 3.6 kgcross-cut veal shanks (4 pieces of about 300 g)
• 750 gyellow onions
• 150 gextra virgin olive oil
• 150 gdry white wine
• 150 g00 flour
• 120 gbutter
• fine salt
• black pepper

Gremolada

• 6 clovesgarlic
• 3 bunchesa small bunch of flat-leaf parsley
• 3zest of 1 unwaxed lemon