How to Make Milanese Dish, Ossobuco

Chef Roberto Reatini of London’s Ristorante Frescobaldi shows us how to make the delectable Ossobuco, a highlight on the restaurant’s menu. Full recipe below: OSSOBUCO RECIPE INGREDIENTS FOR ONE PERSON: Veal shank 1 piece cut 2-3 cm thick Carrot 1 half cut in thick slices White onion 1 half Celery 2 stalks Veal stock 1 litre Flour/olive oil As needed GARNISH: Celery 15 grams (cut in 5mm cubes) Parsnip 15 grams (cut in 5mm cubes) Carrot 15 grams (cut in 5mm cubes) Mixed herbs Finely chop