Ossibuchi alla Milanese
4 fleshy bone shanks, with bone rich in marrow – 40 g of butter – flour – 1 glass of dry white wine – 1 carrot – 1 rib of celery – 1 medium onion – 1 cup of broth – 1 handful of parsley – 1 clove of garlic – 1 lemon – nutmeg – salt and pepper
Flour the meat slices moderately and brown them in a crate with the melted butter (after having affected the skin that surrounds them). Turn them over and wet them with wine; let it evaporate for a few minutes, then sprinkle the meat with salt and pepper.
Then cover them with a finely chopped carrot, chicken and celery. Cover and cook slowly, for 1 1/2 hours, at low heat, but occasionally wetting with a few tablespoons of boiling broth.
Spread some finely chopped garlic and parsley, grated lemon peel and powdered nutmeg on the bone-shanks about 10 minutes before the end of cooking.
Serve hot (with risotto sauce).