Ossobuco Milanese

Ingredients

• 4 bone in veal shanks (about 1 inch/2.5cm thick)
• 1-2 tbsp flour (for dredging)
• 1 carrot (finely chopped)
• 1 celery stalk (finely chopped)
• 1 onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 bay leaf
• 2 sprigs rosemary
• 3 tbsp tomato paste (tomato puree UK)
• 2 cups chicken stock ((500ml))
• 1 cup white wine ((125ml))
• Salt and pepper (to taste)
• 1-2 tbsp olive oil
• gremolata ((finely chopped parsley, lemon and garlic for serving))

Steps

1. 1

   Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.

2. 2

   Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.

3. 3

   To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.

4. 4

   Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

5. 5

   Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.

6. 6

   Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.

7. 7

   After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.

8. 8

   Serve topped with gremolata.