Name: Veal Osso Buco
Ingredients: Four 12-ounce veal shanks; Kosher salt; Freshly ground black pepper; 1 cup vegetable oil; 1 cup all-purpose flour; 2 carrots, peeled and diced; 2 celery ribs, diced; 1 yellow onion, diced; 6 garlic cloves, sliced; 1 cup dry red wine; 4 cups veal stock or chicken stock; 3 cups chicken stock; 3 cups canned plum tomatoes, drained and crushed; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1 tablespoon grated fresh horseradish (see Note); 2 tablespoons grated lemon zest; 2 tablespoons chopped fresh flat-leaf parsley

Veal Osso BucoCookbook cover image courtesy of Random House

I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.

Cooks' Note

Note: If you cannot find fresh horseradish, you can use prepared. It will taste stronger, so its a good idea to wrap the horseradish in a double thickness of cheesecloth and squeeze out the excess liquid.

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