Ossobuco alla Milanese

1

Make small incisions over the outer lining of the meat. This will prevent the slices from curling whilst they cook.

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Prepare the meat

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2

Lightly flour the meat slices on both sides, shaking the flour in excess.

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Dust with Flour

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3

Cook the onion in a large pan with the olive oil, until translucent.

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Brown the Onion

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4

Add in the veal shanks and brown them on both sides.

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Brown the Meat

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5

Pour in the white wine, and let it evaporate for about 5 minutes, then add in the aromatic herbs.

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Add Wine

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6

Pour in enough stock so that the meat is just half-submerged in the liquid. Lower the heat, cover, and cook for about 1½ hours.

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Add Broth

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6

Just before the meat is ready, prepare the gremolata by chopping together garlic, lemon zest and parsley, and pour over the ossobuco before serving.

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Ready to Serve

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full recipe on

www.thepetitecook.com