Ossobuco alla Milanese

In classic Italian fashion, this is the arguably the only way to enjoy veal shanks – slowly braised and succulent. Best served with risotto alla Milanese – and don’t skip the gremolata!

Ingredients

Serves 4

-          4 veal shanks, cut 4–5 cm thick (ossobuco), membrane scored

-          Plain flour, for dusting

-          Sea salt and freshly ground black pepper

-          2 tbsp olive oil

-          40 g butter

-          1 onion, finely chopped

-          1 small carrot, finely diced

-          1 celery stick, finely diced

-          2 garlic cloves, lightly crushed

-          150ml dry white wine

-          2 tbsps good quality tomato puree

-          500 ml light veal or chicken stock

-          1 bay leaf

-          1 small sprig thyme

-          Zest of 1 lemon (wide strips)

For the Gremolata

-          Zest of 1 lemon, very finely grated

-          1 small garlic clove, minced

-          Small bunch flat-leaf parsley, finely chopped

Method

1. Pat the veal shanks dry and season well with salt and pepper. Lightly dust with flour, shaking off any excess.

2. Heat the olive oil and butter in a wide, heavy-based casserole over medium-high heat. Brown the veal shanks well on both sides until deeply golden. Remove and set aside.

3. Lower the heat and add the onion, carrot and celery to the same pan. Cook gently for 8–10 minutes until soft. Add the garlic and cook for 1 minute.

4. Pour in the white wine to deglaze the pan. Let it reduce by half.

5. Return the veal to the pan in a single layer. Add the tomato, stock, bay and thyme. Bring to a gentle simmer, cover tightly and cook on a very low heat (or in a 160 °C oven) for 1½–2 hours, turning once, until the meat is tender and just pulling from the bone. This is a good slow cooker recipe!

6. Remove the lid for the final 15–20 minutes to allow the sauce to reduce slightly. Adjust seasoning.

7. For the gremolata - mix the lemon zest, garlic and parsley together just before serving.