Milan-style osso buco

Ingredients

• 4 pieces of veal shanks (with bone)
• flour (for preparation): 1/4 cup
• olive oil or butter: 3 tablespoons
• Chopped onion: 1 cup
• Grated carrots: 1/2 cup
• Chopped cilantro: 1/2 cup
• 1 tablespoon of chopped garlic
• 2 tablespoons of tomato puree
• Beef or chicken broth: 2 cups
• A few feijoa leaves and a pinch of thyme
• Salt and pepper, to taste
• Lemon zest, chopped parsley, and minced garlic (for preparing the “berry” mixture): 1 tablespoon each

First, thoroughly wash the meat pieces and pat them dry.

Next, season the meat with salt and pepper, then lightly coat it with flour.

In a large pan, heat olive oil or butter, then sear the meat pieces on both sides.

Remove them from the pan.

Now, return to the pot with the chopped onion, carrots, celery, and garlic, and cook over medium heat until they are tender.

Then, add the tomato puree and cook for a few minutes.

Next, add the beef or chicken broth, bay leaves, and thyme.

Arrange the cooked meat pieces artfully on top of the vegetable mixture in the dish.

Next, cover the dish with a lid and let it simmer over low heat for 1.5 to 2 hours, until the meat is tender enough to easily separate from the bones.

Before serving, sprinkle with lemon zest, fresh parsley, and chopped garlic (a mixture known as “gremolata”).