Preparation

To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes .

Heat half of the oil in a pan, add the onions and cook for about 5 minutes over medium-high heat, then blend with half of the white wine and cook for another 10 minutes.

Once they are browned, remove the onions from the pan that you will also use to cook the veal shanks and set them aside.

Now take the veal shanks and, using a pair of scissors, make 3 incisions in the connective tissue of each one to prevent them from curling during cooking.

Pour the flour into an ovenproof dish and season with salt and pepper, then stir with a spoon.

Flour the veal shanks on both sides and tap them gently to remove any excess flour.

Pour the remaining oil into the pan you cooked the onions in, add the butter and let it melt, then place the veal shanks inside and brown them over medium-high heat without touching them.

After about 4 minutes turn them over gently and you will see that a delicious crust has formed on the outside .

Brown the veal shanks on the other side for about 2 minutes, then blend with the remaining wine and let it evaporate.

At this point add the broth so that it almost covers the meat, then add the onions and lower the flame.

Cover with a lid and cook over medium-low heat for 35 minutes.

In the meantime, peel the garlic cloves and remove the core, then boil them in boiling water for 2 minutes: this way the taste of the garlic will be less strong, but if you prefer you can omit this step.

After 35 minutes of cooking, turn the veal shanks over very gently, cover again with the lid and continue cooking for another 25 minutes.

In the meantime, wash the parsley and chop it finely together with the blanched garlic cloves.

When cooked, turn off the heat and add the chopped parsley and garlic in the pan, then flavor with the grated rind of a whole lemon 23: your Milanese-style ossobuco is ready to be served and enjoyed!.