Osso Buco alla Milanese

Veal shanks braised with wine and finished with gremolata.

Ingredients

• 4 Veal shanks
• ½ cup Flour
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 1½ cups White wine
• 3 cups Beef stock
• 2 Tomatoes
• 4 tbsp Butter
• 2 tbsp Lemon zest
• ½ cup Parsley
• 3 cloves Garlic
• 2 tsp Salt

Method

1. Tie the shanks — Tie string around each shank so the meat stays attached to the bone.
2. Flour and brown — Dust in flour and brown deeply in butter on both sides.
3. Soften the vegetables — Cook the onion, carrot and celery until soft.
4. Deglaze — Add the wine and reduce by half.
5. Braise — Add stock and tomato, cover, and cook at 160°C for 2 hours until the meat yields to a spoon.
6. Make gremolata — Chop the lemon zest, parsley and garlic together finely.
7. Osso Buco is ready — Scatter the gremolata over just before serving with risotto alla milanese.

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