Ossobuco alla Milanese is a traditional Lombard dish featuring veal shanks cooked slowly with broth and tomato paste, served with a fragrant gremolada.
Finely chop the onion, carrot, and celery until almost creamy.
Melt the butter in a large pan with the bay leaf, then add the chopped vegetables and sauté for 2 minutes.
Coat the ossobuco pieces in flour on all sides.
Place the ossobuco in the pan with the sautéed vegetables and brown on both sides over high heat for a few minutes.
Season with salt and pepper, then pour in the wine and let it evaporate completely over high heat.
Add a ladle of broth, reduce the heat, cover, and simmer for about 30 minutes.
Stir in the tomato paste and add another ladle of broth, cover, and cook for another hour until the meat is tender but not falling off the bone.
If the sauce is too liquid, remove the meat and reduce the sauce over heat until thickened.
Prepare the gremolada by grating the lemon peel and finely chopping the parsley with garlic, then mix them in a bowl.
Serve the ossobuco hot with a few tablespoons of its sauce and a sprinkle of gremolada on top. Enjoy your meal!
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