Ossobuco: Milanese veal shanks with gremolata

Method

1. 1

   Preparing the meat

   Make a small cut around the edge of each veal shin so it does not curl up during cooking, then toss them in plain flour.

   10 min
2. 2

   Browning the base

   Heat the butter and olive oil in a large, heavy-based pan, brown the meat on both sides, then remove it.

   10 min
3. 3

   Onion base

   Soften the finely chopped onion in the remaining fat until tender.

   5 min
4. 4

   Reducing the wine

   Pour the white wine into the pan and let it evaporate completely.

   5 min
5. 5

   Slow braising

   Return the meat to the pan and add the stock gradually, then braise gently over a low heat under a lid until the meat is soft and falls away from the bone.

   120 min
6. 6

   Gremolata and serving

   Mix the parsley, garlic and grated lemon zest, scatter over the finished meat and serve with risotto or polenta.

   5 min