Main course

Ossobuco alla Milanese

Marrow-filled veal shank slowly braised with vegetables, wine, and tomatoes and finished with fresh gremolata.

What you’ll need

• veal shanks: 1200 g
• onion: 150 g
• carrot: 120 g
• celery: 100 g
• flour: 40 g
• white wine: 200 ml
• stock: 500 ml
• tomatoes: 300 g
• lemon zest: 5 g
• parsley: 15 g
• olive oil: 30 ml
• garlic: 8 g
• salt: 10 g
• black pepper: 2 g

How to make it

1. Snip the membrane around each shank in 3-4 places so it does not curl. Pat dry, season with salt and pepper, coat lightly in flour, and shake off the excess.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.