This is a recipe I got from my mother-in-law when I didn’t know which version to choose when I was about to make ossobuco the first time; I wanted to do it the milanese way so who could be better to ask than Marco’s Milan born mother? She is a gold mine of recipes and suggestions, I can always depend on her knowing what I want to know about Italian cooking! Just like my mother, she was the same but obviously she knew about Swedish cooking rather than Italian, or maybe I should say that she knew about cooking, any problems-phone Kia! I often ask older ladies in shops when I am curious about vegetables, meat, fish, well whatever because they are always full of nice suggestions and advice apart from being just nice to talk to!
is a dish that needs to cook for quite a while but on the other hand it is very easy to prepare! I really like meat that cook for hours, it develops such an intense flavour and it is soo tender, when I come to think of it I realize that I either want my meat rare or cooked for hours…

4 servings

4 veal shanks
1-2 cloves of garlic
2 tblsp chopped parsley
1 tsp finely chopped lemon zest
500 ml/ 2,1 cups stock
Olive oil

– Fry the garlic in butter and oil for about 2-3 minutes in a casserole.
– Put in the veal shanks and fry the quickly on both sides before you pour the stock into the casserole, it should cover the meat, and then you leave it to simmer with a lid on for 1 hour and without lid for another hour or until the liquid has evaporated.
– Prepare the gremolata: mix the chopped parsley and lemon zest (if you want you can add some finely chopped garlic as well) and when there is only 10 minutes left, you sprinkle it over the meat.
Ossobuco is usually served either with risotto alla milanese (must be the only time risotto is served together with the main course) or mashed potatoes.