1. Tie the ossobuchi around and across as you would a parcel. In a heavy sauté pan, with a tight fitting lid, large enough to hold the ossobuchi in a single layer. Heat the oil and meanwhile lightly coat the ossobuchi in some floiur mixed with a teaspoon of salt.
2. Brown the the ossobuchi on both sides and then remove to a side dish.
3. Add 30g of butter to the sauté pan together with the onion and the celery, sprinkle with a little salt which will help the onion to release their moisture so that it gets soft without browning.
4. When the vegetables are soft, return to the meat and the juice that will have come out of the pan.
5. Heat the the wine and pour over the meat. Turn the heat up and reduce by half, while scraping the bottom of the pan with a metal spoon.
6. Heat the stock in the pan that used to heat the wine and pour about 3/4 over the ossobuchi. Turn the heat down to very low and cover the pan. Cook for 11/2 to 2 hours until the meat has begun to come away from the bone. Carefully turn the ossobuchi every twenty minutes or so taking care not to damage the marrow in the bones. If necessary, add more stock during the cooking, if by the time the meat is cooked the sauce is too thin, remove the meat from the pan and reduce the liquid by boiling briskly.
7. Transfer the ossobuchi to a heated serving dish and remove the string. Keep warm in a cool oven.
8. Cut the remaining butter into 3 or 4 pieces and add gradually to the sauce. As soon as the butter is melted, remove from the heat as the sauce should not boil. This addition of butter will give the sauce a glossy shine and a delicate taste.
9.Mix the ingredients for the gremolata together and stir into the sauce. Spoon the sauce over the ossubuchi and serve at once.
10.You can prepare the dish in advance up to step 7 and then reheat it.
The traditionally accamponiant is the risotto alla Milanese.
