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Best Osso Buco alla Milanese in Sydney

Osso Buco alla Milanese

What the real thing tastes like

Real ingredients (via TheMealDB): 4 meaty shanks Veal, ½ cup Flour, 2 tablespoons Olive Oil, 3 tablespoons Butter, 1 medium chopped into ½-inch pieces Onion, 1 chopped into ½-inch pieces Carrots, 1 chopped into ½-inch pieces Celery, 1 bulb chopped into ½-inch pieces Fennel, 3 cloves Garlic, 2 strips Orange Zest, 1 ½ teaspoons Marjoram, 1 Bay Leaf…

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Heat the oven to 300 degrees. Dredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour. Browning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside. The aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, be

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