Ossobuco alla Milanese

Lombardy · secondo · serves 4 · 180 min total · medium

Ossobuco = 'hollow bone' — the marrow is the prize. Always served with risotto alla milanese.

Ingredients

• 4 pieces veal shank, cross-cut 4 cm thick
• 60 g butter
• 3 tbsp olive oil
• 1 medium onion
• 1 medium carrot
• 1 stalk celery
• 250 ml dry white wine
• 500 ml beef broth
• 50 g flour for dusting
• 1 lemon lemon zest
• 1 handful parsley
• 1 clove garlic
• 1 fillet anchovy fillet
• 2 tsp salt and pepper

Method

1. Tie a kitchen string around each shank so the meat stays on the bone. Dust with seasoned flour.
2. Brown shanks in butter and oil in a heavy pan, both sides. Lift out.
3. Soffritto: sweat finely diced onion, carrot, celery in the same fat for 12 minutes.
4. Return shanks. Pour wine over, reduce by half.
5. Add broth to come halfway up. Cover. Braise on the lowest flame (or in a 160°C oven) for 2 hours, turning every 30 minutes. The meat should slip from the bone.
6. Make the gremolata: chop parsley with the lemon zest, garlic, and anchovy.
7. Just before serving, scatter gremolata over the hot shanks. Plate beside risotto alla milanese.

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