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  • Always sure to make an impression.
  • Braising vegetables, white wine and broth is a prefered cooking technique although also great in a slow cooker or stewed in a tomato sauce.
  • A lean and nutrient packed protein.
  • Low in saturated fat, high in iron, zinc and vitamin B12.
  • Family farm raised without the use of growth promoting hormones or steroids.

Osso Buco alla Milanese, or “L’oss bus a la milanesa” as it is called in Milan where osso buco originated in the 19th century.  It is one of the most cherished recipes in Milanese culinary tradition.   Osso Buco alla Milanese is particularly popular in the winter, when its rich and filling qualities are especially appreciated.

To prepare the osso buco portion of this classic dish season sliced veal shanks  with salt and pepper and dredge in flour, shake away any excess flour.  Heat vegetable oil in a thick walled cooking pot or Dutch oven over high heat. Sear shanks until browned all around, approx. 10-12min.  and remove to a platter covering loosely with a lid or foil.

Add chopped onion, carrot, and minced garlic to pot and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add white wine and stir well to dissolve the tomato paste.

Return veal shanks along with any juices they may have released and add a broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover pot and place it in a preheated oven at 350 degrees F. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce by bringing it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes.  Combine crushed garlic, lemon zest, chopped flat leaf parsley and anchovies if desired to form a “gremolata”.

Place shanks with sauce over a bed of creamy saffron risotto and enjoy.