Osso Buco alla Milanese

A hearty, slow-cooked veal shank recipe enriched with a rich gremolata finish.

Ingredients

• 4 pieces veal shanks
• 100 g flour
• 1 medium carrot
• 1 medium onion
• 1 stalk celery
• 500 ml beef stock
• 200 ml dry white wine
• 1 tbsp tomato paste
• 1 bunch parsley
• 1 lemon
• 2 tbsp olive oil
• 50 g butter

Method

1. Dust veal shanks with flour. Brown in a pan with oil.
2. Remove shanks. Sauté chopped carrot, onion, and celery in the same pan.
3. Add shanks back to the pan. Pour in wine, reduce by half.
4. Stir in tomato paste and stock. Cover and simmer for 1.5 hours.
5. For gremolata, mix chopped parsley with lemon zest. Sprinkle over cooked veal.

Chef's tips

• Brown shanks well for a deep flavor.
• Cook slowly to tenderize meat.