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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2
Lightly flour the meat slices on both sides, shaking the flour in excess.
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3
Cook the onion in a large pan with the olive oil, until translucent.
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4
Add in the veal shanks and brown them on both sides.
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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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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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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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