Osso Buco alla Milanese

Ingredients

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• 2 veal shanks, cross-cut
• 40 g plain flour, for dusting
• 1 onion
• 1 carrot
• 200 ml dry white wine
• 300 ml veal or chicken stock
• 1 lemon (zest, for gremolata)
• parsley & garlic, for gremolata

Method

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1. 1Tie each shank around its circumference with kitchen string to hold its shape. Dust lightly with seasoned flour.
2. 2Brown the shanks deeply in butter and oil on all sides, then set aside.
3. 3Soften the chopped onion and carrot in the same pan, then deglaze with the white wine.
4. 4Return the shanks, add stock to come halfway up, cover, and braise gently for 1.5–2 hours until fork-tender.
5. 5Make the gremolata by mincing lemon zest, garlic, and parsley together.
6. 6Scatter the gremolata over the shanks just before serving with the pan sauce spooned over.