Ossobuco alla Milanese

by Tom Ashworth

4 servings

Meat Broth

• 600 gbeef bones
• 1 stalkcelery
• 1carrot
• ½onion
• 2 lwater
• extra virgin olive oil, a drizzle

Ossobuco

• 1200 gcross-cut veal shanks (4 pieces of about 300 g)
• 250 gyellow onions
• 50 gextra virgin olive oil
• 50 gdry white wine
• 50 g00 flour
• 40 gbutter
• fine salt
• black pepper

Gremolada

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