THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A BOUQUET GARNIE AND ORANGE ZEST. ALTHOUGH VEAL HAS LITTLE FAT, ANY STEW IS BETTER THE NEXT DAY. WE RETURN TO MILAN FOR THE RISOTTO, THAT CLASSIC SAFFRON-SCENTED, PARMESAN INFUSED RICE DISH WHICH COULD BE SERVED ON ITS OWN AS A MAIN COURSE. IT DOES, HOWEVER, MAKE THE PERFECT PILLOW FOR THE MOST FLAVORFUL CUT OF VEAL — THE SHANK.
Click here to download recipe
