Ossobuco alla milanese

Ingredients

• Veal shank (hind shank)1400 g (4 slices of 350g)
• All-purpose flour50 g
• Butter50 g
• Extra virgin olive oil20 ml
• Dry white wine150 ml
• Meat broth (beef and veal)600 ml
• Yellow onion80 g
• Organic lemon (zest)1 piece
• Fresh parsley20 g
• Garlic1 clove
• Fine salt6 g
• Ground black pepper1 g

Allergens

Gluten, Milk, Sulphites
May contain traces of: Celery.

Method

1. Score the outer connective membrane of the veal shanks in 3-4 places using a knife or scissors to prevent curling during cooking.
2. Dredge the veal slices in flour, tapping them thoroughly to remove any excess.
3. In a wide heavy-bottomed pan, melt the butter with the oil and sear the meat over medium-high heat for 4-5 minutes per side until evenly browned.
4. Temporarily remove the meat and add the finely chopped onion; sauté over low heat until translucent.
5. Return the meat to the pan, increase the heat, and deglaze with white wine, allowing the alcohol to evaporate completely.
6. Add hot broth until it reaches halfway up the meat, cover, and simmer over very low heat for about 90 minutes.
7. Gently turn the meat halfway through cooking and add more broth if the liquid reduces too much.
8. Prepare the gremolada by finely chopping the parsley, the degermed garlic, and the lemon zest together.
9. Once the meat is tender (nearly falling off the bone), stir in the gremolada, season with salt and pepper, and cook for 2 more minutes.
10. Turn off the heat and let the dish rest for 5 minutes before serving, drizzled with its creamy cooking sauce.