Ossobuco Milanese Style (ossobuco Alla Milanese)

A Milanese dish of veal shanks cooked in meat broth and flavoured with white wine. Slowly braised, this moderately tough, yet flavourful cut of meat becomes meltingly tender

1. 1

   In a large casserole with a tight fitting lid, heat over a high flame the olive oil add the veal in batches and brown well on all sides, adding more oil if needed.
   Remove to a plate and reduce the heat to a medium-low and add to the pan the carrots, tomatoes, onions, celery, and bouquet garni. Cook stirring, until the vegetables are softened, it takes between 5 and 10 minutes.
   Return the veal to the pan arranging it in a single layer add the wine, stock, and black pepper, the liquid should reach about halfway up the veal.
   Increase the heat to high and bring to a boil, cover with the lid and place in the oven and braise for 1 hour.
   Have ready 250 to 500 mls of veal or chicken stock turn the veal slices over and add the stock if needed to keep the level halfway up the veal shanks.
   Braise until the veal is tender about 1 hour more. Meanwhile, Mix in a small bowl the 2 tablespoons of chopped flat leaf parsley, 2 teaspoons grated lemon zest and the chopped garlic.
   When the veal is cooked, remove the slices to an ovenproof serving platter and keep warm in the oven with the door open.
   Skim off any fat from the braising juices and then strain the juices into a saucepan, and boil over a high heat until reduced and slightly thickened, add the parsley mixture and season to taste spoon over the veal and Serve
   Enjoy!