Dust the veal shanks with flour and brown them in a frying pan in hot melted butter. When browned, splash the meat with white wine, let evaporate, and add salt and pepper to taste with a pinch of nutmeg. Braise over a low heat, adding broth occasionally, until the meat begins to come out the bone (about 2 hours).
To prepare the gremolata: chop the lemon rind, garlic, rosemary and parsley very finely and sprinkle over the veal, when almost ready. Cook for another few mins. and serve. Ossobuco may be served with risotto allo zafferano.
Note 1:
After having browned the veal shanks, you may add about 1/2 lb. of ripe tomatoes, peeled, seeded and chopped , with some chopped celery and carrots, and then continue with the recipe.
Note 2:
The best part of this famous Lombard dish is the bone marrow. This is scooped out with a utensil called scavino, which in Milanese dialect also refers to the taxman.
