Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut cross-ways to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolada, aka gremolata, which is a mix of chopped parsley and lemon zest. In Milan ossobucco is typically served with a saffron risotto.
The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolada.
i loved this recipe. i did do a few things differently though. i used 3 carrots and a whole onion, chopped as opposed to a tbsp of each. i didn't have any wine, so i used beef stock. i added 3 cracked cloves of garlic. i also didn't have any fresh parsley so i left out the Gremolata at the end. before serving i removed the shanks and carrots and and pureed what was left in the pot which made for a great gravy. Very good recipe! - 17 Apr 2017 (Review from Allrecipes US | Canada)