Ossobuco alla Milanese

by Tom Ashworth

12 servings

Meat Broth

• 1800 gbeef bones
• ≈ 120 gcelery
• ≈ 185 gcarrot
• ≈ 165 gonion
• ≈ 6000 gwater
• extra virgin olive oil, a drizzle

Ossobuco

• 3600 gcross-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

• ≈ 18 ggarlic
• 45 ga small bunch of flat-leaf parsley
• 6 gzest of 1 unwaxed lemon