Ossobuco alla Milanese

Method

1. Incise the connective tissue of the veal shanks in several places to prevent curling during cooking.
2. Cut the white onion into wedges, removing the root and tip.
3. In a pan with a drizzle of oil, toast the onion wedges.
4. In another non-stick pan, heat a drizzle of oil and sear the veal shanks until a crust forms (Maillard reaction).
5. Transfer the toasted onions to a pot and place the seared veal shanks on top.
6. In the same non-stick pan, toast some flour (or buckwheat flour for gluten-free).
7. Deglaze with some white wine, stirring.
8. Add about 1 liter of water, salt, and pepper. Add fresh rosemary needles.
9. Cover and cook for 45–50 minutes, turning the veal shanks halfway through.
10. At the end of cooking, remove the veal shanks and strain the sauce through a chinois (fine-mesh strainer).
11. Return the veal shanks to the strained sauce, add some butter, and stir to coat (nappare).
12. Prepare the gremolata: finely chop parsley, lemon zest, and one clove of garlic (or garlic cream).
13. Plate: place a veal shank in the center of the plate, coat with sauce, sprinkle with gremolata and a grind of pepper. Optionally add rosemary powder.