Ossobuco alla Milanese
Make small incisions over the outer lining of the meat. This will prevent the slices from curling whilst they cook.
Prepare the meat
Lightly flour the meat slices on both sides, shaking the flour in excess.
Dust with Flour
Cook the onion in a large pan with the olive oil, until translucent.
Brown the Onion
Add in the veal shanks and brown them on both sides.
Brown the Meat
Pour in the white wine, and let it evaporate for about 5 minutes, then add in the aromatic herbs.
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.
Just before the meat is ready, prepare the gremolata by chopping together garlic, lemon zest and parsley, and pour over the ossobuco before serving.
Ready to Serve
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