For the ossobuco
Note: Braise the meat well ahead as it requires a few hours.
Trim the shank slices with a small knife to remove the excess fat and connective tissue on the outer part, and then season with salt and pepper.
Learn how to make an authentic ossobuco with risotto Milanese, with London-based Italian chef, Danilo Cortellini.
The iconic dish, which hails from Lombardy in northern Italy, centres on a tender fall-apart veal shank, with a melt-in-your-mouth bone marrow centre, set off by a fresh gremolata, on a bed of golden saffron-infused creamy risotto.
Danilo Cortellini is the host of The Secrets of Italian Cuisine series by Fine Dining Lovers, bringing you authentic tips, Italian flavours and dishes into your home.
Prepare to feast on some of Italy's most loved dishes, which you can now re-create at home.