Ossobuco alla milanese

Method

Pat the veal shanks dry and season generously with salt and pepper, then dust lightly with flour, shaking off excess. Heat butter and olive oil in a large heavy-bottomed casserole over medium-high heat, then brown the ossobuco on both sides for 4-5 minutes per side; set aside. In the same pot, gently fry the soffritto (onion, celery, carrot) for 5 minutes until softened, then add the garlic and cook for 1 minute. Deglaze with white wine, scraping up any caramelised bits, and simmer until reduced by half. Return the ossobuco to the pot, pour over the stock and tomatoes, add bay leaf and thyme, and bring to a gentle simmer. Cover and braise in the oven at 160°C for 2 to 2.5 hours, turning the meat halfway through, until the meat is tender and beginning to fall from the bone. Just before serving, stir through the lemon zest and parsley, adjusting seasoning as needed, and serve with risotto alla milanese or creamy polenta.