This is a very rare cut to be found here, so when there was a promotion at the supermarket I did not hesitate!
Ingredients for 4 people:
1 kg veal shanks (ossobuco)
50 gr butter
0.5 liter beef stock
a little bit of flour
at your taste 1 spoon of Concentrate of Tomato (was adopted very late by the Lombardia region)
For the gremolata:
1 bunch of parsley
zest from 1 non treated lemon
1 garlic clove, pressed
Put a casserole on medium heat and let melt the butter. Add the chopped onions and let go till it gets soft and golden.
Add the veal shanks that you previous dusted in flour. Turned them till they have a nice colour on each side.
Add the beef stock, some salt and if you wish the tomato concentrate and cover with a lid.
Let cook for roughly 1.5 hours at medium heat.
5 minutes before the end add the Gremolata mix (chopped parsley, chopped anchovies, lemon zest and pressed garlic).
I served with a Mashed Potato. Just peel 1kg potatoes, cut in cubes and boil in salted water for 20-25 minutes.
Drain the water and mashed them. Add 150 ml of milk, 150 ml of cream, 50 gr of butter slowly and whip until creamy.
Add some muscat nut and serve.