Ossibuchi from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 6 pieces of veal ossobuco, brought to room temperature
• plain flour, for dusting
• ½ stalk celery, diced
• ½ small white onion, diced
• 20 g prosciutto, diced
• ½ small carrot, diced
• salt flakes and freshly ground black pepper
• ¼ cup (60 ml) grapeseed oil
• 60 g unsalted butter
• 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped
• Risotto Milanese, to serve
• 1 clove garlic, crushed
• finely grated zest of ½ lemon
• 150 g tinned whole, peeled Italian tomatoes, chopped
• 1 cup (250 ml) dry white wine
• 1 litre Chicken Stock, as needed, to cover