Name: Ossobuco with gremolada (Osteria Ratanà, Milan)
Prep time: 2 h
Total time: 2 h
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 ml dry white wine; 1 rosemary sprig; 250 ml beef or veal broth; salt and pepper; a few sage leaves; 2 tbsps extra-virgin olive oil; 1 celery stalk; 1 onion; 2 medium carrots; 4 cross-cut veal shanks (ossobuco), around 300–350 g each; ½ lemon; 2 parsley sprigs

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

4 cross-cut veal shanks (ossobuco), around 300–350 g each
2 medium carrots

Method

Prepare the veal shanks, trimming off or slicing any external cartilage to stop them curling up during cooking. Chop the carrots, onion and celery and sauté in a terracotta pot with a tablespoon of oil until softened.

Heat another tablespoon of oil in a frying pan and brown the veal on both sides, then transfer to the pot with the vegetables. Add the sage, rosemary and wine. Lower the h

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Ingredients

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