Patty Saveurs

Instructions:

Pat the veal shanks dry, with kitchen shears cut the connective tissues 4 or 5 times around each veal shank to prevent them from curling while cooking

Into a high sided frying pan or crock pot, heat some olive oil on medium/high, add the veal shanks and sear 3 minutes on each side, remove from the pan and set aside

Into the same pan, lower the heat to medium, add some olive oil if necessary, add the oregano and chopped onion, cook until translucent, lower the heat to medium/low, add the veal shanks, pour 1/2 liter of stock, cover with a lid and simmer gently for 35 minutes

Turn the veal shanks over delicately, don’t spill the marrow, add the rest of the stock, cover with the lid and simmer away for another 35 minutes, the meat should be fall off the bone tender, depending on the thickness of your veal shanks you might need to cook them 15 to 20 minutes more

Remove the veal shanks delicately from the pan and set aside

Make the sauce:

Add more broth or water if you need more sauce, add 1 tsp flour to the sauce and the butter, stir to incorporate, cook one minute on medium stirring constantly until the sauce thickens, taste and season with salt, pepper and Cayenne, sprinkle the lemon zest, put the veal shanks back into the pan, baste them with the sauce, sprinkle the parsley

Osso buco Milanese is traditionally served with saffron risotto but polenta, fettuccine, pappardelle pasta or any noodles can pair deliciously with it, a few slices of toasted bread rubbed with garlic for the marrow might be appreciated

Pair this delicious dish with an Italian red wine, Barbera is a wonderful red wine produced in Lombardy, the region where Milan is located