About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan Roasted Breast of Veal | Main | Ossobuco in Bianco - Tomato-Less Braised Veal Shanks »

Ossobuco - Braised Veal Shanks, Milanese Style

How can you go wrong with braised meat? You can’t. This method is one of the easiest and tastiest ways to cook. I love how braising extracts very drop of flavor and tenderizing tougher pieces of meat. That is exactly what you need for cooking sections of a calf’s leg. I’ve never made this dish before but I have been in many great conversations about which restaurant makes the best version. This was another one of the dishes I was waiting to try first in Italy. With nothing but positive expectations, I proceed with the recipe.

I dusted the shanks in flour and browned them on all sides. Next, I cooked onions, carrots, celery, and lemon zest until they softened. In a heavy pot (I used enameled cast iron) stack the shanks on top of the veggies. Add some of Marcella’s glorious homemade meat broth, chopped Italian tomatoes, sprigs of parsley and spices before popping the pot in to the oven. There it will slow cook to perfection for a couple of hours.

All the ingredients cook down to fall of the bone tender veal resting in a rich, flavorful sauce. Yummy, Yummy! This was good. I’ve said it before and I will say it again… buy the cookbook. Meals like this are the reason why I will never become a vegetarian. This dish of comfort food just soothed my soul.

Ossobuco with Saffron Risotto

**I was so excited to taste the Ossobuco I forgot to use the Gremolada.

Comments (4)

Marcella Hazan:

Terrific, Irene, and a beautiful saffron risotto! As for the gremolata, fuggedaboudit. I thought I had mentioned that, although it's part of tradition and you should try it if you want to, I don't really care for it.

I just posted something, but I was so excited by the beauty of your dish, my iPad did a flip flop! So please forgive me if I posted twice.

Irene, it looks wonderful!


OK, it's six in the morning, and I want osso buco.

Charnee Smit:

This is one of the best of Marcella's recipes, hands-down. About as savory as you can get. I have tried other osso buco recipes, but they aren't as good as this one. Thanks for reminding me of it.

Deborah responds:
Yes, Charnee, I agree. I love this version.

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This page contains a single entry from the blog posted on October 11, 2010 9:01 PM.

The previous post in this blog was Pan Roasted Breast of Veal.

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