Osso Buco with Gremolata
A Milanese classic: thick, flour-dusted veal shanks browned and slowly braised with onion, carrot, celery, garlic, white wine, tomatoes and herbs until the meat is falling off the bone and the marrow is meltingly rich. Finished with a bright gremolata of lemon zest, garlic and parsley and served over polenta or risotto.
At a glance
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