Ossobuco in Gremolada sauce | Irina Steccanella

Ingredients for 4 servings

• 1 glass of white wine
• 50 grams of butter
• Salt and pepper to taste
• 1 small onion
• 4 veal shanks (ossibuchi)
• 2-3 tablespoons of olive oil
• 50 grams of flour
• 1 clove of garlic
• 1 bunch of parsley
• 1/2 liter of beef broth
• Zest of 1 lemon, grated

Method

In a large pan, melt the butter and add the olive oil. Add the finely chopped onion and let it soften over low heat.
In the meantime, prepare the ossibuchi: using scissors, make small cuts in the membrane surrounding the shanks to prevent them from curling during cooking. Dust the four shanks on both sides with flour.
Once the onion is cooked (this will take about 15 minutes), add the veal shanks to the pan and brown them well on both sides. Then deglaze the pan with a glass of dry white wine. Allow the wine to evaporate, then season with salt and pepper, and add the beef broth.
Let it cook on low heat for at least an hour and a half, covering with a lid but leaving a small vent. Occasionally swirl the pan to prevent the shanks from sticking, and add a little more broth as needed.
Meanwhile, prepare the famous gremolada, which is a mix of chopped parsley, grated lemon zest, and a garlic clove. Add this to the pan about five minutes before the end of cooking.