PREPARATION

Chop the onion, celery and carrot into small pieces.

Turn the pieces of veal shanks in the flour. Tap it with your fingers off the excess flour. Late in a pot, in which the four pieces fit side by side, some butter and olive oil are hot. Put the meat in the pan and let all sides golden brown color. Remove the meat from the pan and set aside.

Add some butter and add the chopped vegetables in the pan. Allow fifteen minutes on a low heat fry. Stir frequently so the vegetables not too bright colors. Pour the white wine to the vegetables. Let cook until the wine is almost completely evaporated. Pour the veal stock and cinnamon in the pot. Stir and bring to a boil.

Arrange the ossobucco side by side in the sauce. The meat should be completely covered with moisture. If this is not the case: fill with broth. Put the lid on the pot and let simmer gently for an hour.

Puncture the meat with a knife. This starts to be all soft let it simmer for a further fifteen minutes without lid. If not, leave the lid still on the pan. Let it simmer for fifteen minutes in each case without lid for the sauce to get some consistency.

Peel the lemon with a vegetable peeler. Cut the yellow peel into small pieces. Chop the basil, parsley and rosemary fine.

Put the meat in the serving dish and pour the sauce over it. Sprinkle the lemon zest and herbs on the osso bucco. Let rest for a minute or two and serve with in coars salt baked potatoes.

There are two types of ossobucco: a modern version that has tomatoes and the original version which does not. The older version, ossobucco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional.

Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.