Traditional Milanese ossibuchi 

A famous Lombard cuisine, this one is prepared by braising veal shanks in meat and vegetables. Garnishes of gremolata or green sauce give it an earthy, peppery taste. It generates a juicy, rich, and delicious taste, melting into your mouth in an instant. Sides of polenta or risotto, when teamed with ossobuco, make for a sumptuous meal. Discover how to make step by step our traditional recipe of Milanese ossobuco to be served with the classic saffron risotto. A rustic course and rich in flavor, a simple recipe, however, requires some small tricks so that it is perfect. Slow cooking makes sure that the meat becomes very tender and the result is extraordinary.

Try this tasty version will certainly become your workhorse. 

Ingredients

4 large ossibuchi (veal shanks)

flour

50 g celery

50 g carrot

50 g onion

oil

80 g butter

white wine

tomato puree

broth

parsley

sage

rosemary

garlic

lemon zest

salt

Pepper

Procedure

Cut the celery, carrot and onion into tiny cubes. Etch the skin surrounding the ossibuchi, then lightly flour them. Brown them in 3 tablespoons of oil on both sides; salt them, then remove them and keep them aside. Deglaze the bottom with a glass of white wine and set aside. Sauté the chopped vegetables in butter, then put the meat in the pan and let it flavor. Wet with the bottom obtained from the first browning, kept aside, after mixing 3 tablespoons of tomato puree; Cover with hot broth, add a bunch of sage and rosemary, cover and cook for about an hour and 30 minutes. Complete with chopped parsley, garlic and lemon zest (gremolata), salt and pepper.