Ossobuco Alla Milanese

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1. 1Step 1: Cut the outer lining of the meat, removing some of the internal connective tissue without breaking it.
2. 2Step 2: Finely chop the white onion, carrot, and celery.
3. 3Step 3: Brown the vegetables with ½ stick butter until lightly colored (for about 10 minutes).
4. 4Step 4: Lightly flour and salt the ossobuco meat slices.
5. 5Step 5: Transfer to the saucepan with the vegetables and turn up the heat until browned – take care not to burn the vegetables.
6. 6Step 6: Add the wine and let it evaporate for 7-8 minutes.
7. 7Step 7: Add pepper and meat stock, lower the heat, cover, and cook for about 1½ hours, turning the meat every once in a while.
8. 8Step 8: If necessary, add more broth to keep the meat moist.
9. 9Step 9: Mix ½ minced clove of garlic with a handful of chopped parsley and the grated rind of a small lemon to make the gremolata.
10. 10Step 10: Only use the yellow part of the lemon peel as the white pulp is too bitter for the sauce.
11. 11Step 11: Once the meat has finished cooking, it should be tender enough that it falls off the bone.
12. 12Step 12: Make sure the gremolata is mixed well and pour over the cooked meat.
13. 13Step 13: Let the meat and gremolata blend for one more minute.
14. 14Step 14: Serve warm.