Ossobuco

veal shanks (ossobuco) • carrot • celery stalk • white onion • Parsley • Black pepper • hot chili pepper • Salt • Olive oil • frozen peas (about 160 grams) • beef broth or bouillon (about 500 ml) • All-purpose flour, •

Olive oil • Red onion • Carrots • Ossobuco (veal shanks) • All-purpose flour

veal shanks (about 600 grams) • butter (about 60 grams) • vegetable broth (about 500 ml) • Olive oil, • Zest and juice of 1/2 lemon • dry white wine (about 60 ml) • Granulated garlic or 1 clove garlic, minced • Salt • Pepper • Flour, for dredging • Chopped parsley

veal shanks (ossobuco) • carrots • onion • celery stalks • dried porcini mushrooms • tomato purée (about 200 grams) • Extra virgin olive oil, • Salt and pepper, • White wine, as needed for deglazing • rosemary • sage leaves • cornmeal (about 250 grams) •

instant polenta (about 400 grams) • veal shanks (ossobuco) • Garlic • Chopped parsley • Lemon zest • All-purpose flour, • White wine • water (1 liter) • salt • drizzle of olive oil • butter (20 grams) • Vegetable broth •

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

beef ossobuco (beef shanks) • Celery • carrots • onion • Lemon • garlic • red wine (about 60 ml) • extra virgin olive oil • Turmeric • Black pepper

turkey osso buco (about 400 grams) • fresh shelled peas (about 100 grams) • Extra virgin olive oil, • Salt and pepper, • All-purpose flour,

beef shanks (ossobuco cuts) • All-purpose flour, • Olive oil • onion • carrot • garlic • rosemary • red wine (120 ml) • Ground myrtle (optional) • Zest of 1 lemon, grated • Salt, to taste

beef shanks (ossobuco) • onion • carrot • celery stalk • beef broth (about 240 ml) • red wine (about 120 ml) • butter (about 50 grams) • extra virgin olive oil • salt, pepper • all-purpose flour (about 50 grams) • zest of 1 lemon • garlic clove •

beef ossobuco (about 1.3–1.5 lbs or 600–700 grams) • onion • carrot • celery stalks • rosemary • white wine (80 ml) • vegetable broth (about 8.5 fl oz or 250 ml) • fresh parsley • Juice of half a lemon • Salt, to taste • Black pepper, to taste • Olive oil, •

veal shanks (ossobuco) • All-purpose flour, • carrot, 1 celery stalk, 1 onion • Olive oil • White wine • Salt and pepper • Beef broth

ossobuco cuts (about 7 oz/200 grams each) • medium carrot • celery stalk • cherry tomatoes • white wine (25 ml) • Salt, to taste • flour • celery stalk • onion • sprigs of parsley • Salt, to taste

ossobuco (veal shank) • all-purpose flour • extra virgin olive oil, • soffritto mix (onion, celery, carrot) • beer (about 150 ml, I used a light beer) • beef broth (about 200 ml) • salt, to taste • black pepper, to taste

Carnaroli rice (about 300 grams) • large veal shanks (ossobuco) • carrots • celery stalks • onion • shallot • White wine, • Salt, • All-purpose flour, • Fresh parsley • Zest of half a lemon • Butter •

turkey osso buco pieces • flour • extra virgin olive oil (20 ml) • butter (about 1 ounce or 30 grams) • dry Marsala wine • ladle beef broth • chopped fresh parsley • Grated zest of 1/2 lemon • Salt and pepper, to taste

veal shanks • shallots • butter (50 grams) • dry white wine • all-purpose flour, • vegetable broth, • black pepper, • Carnaroli rice (200 grams) • saffron threads, • butter, • Parmesan cheese, • vegetable broth,

For the risotto: • Arborio rice (about 180 grams) • Vegetable broth, • saffron • dry white wine (about 60 ml) • white onion • Grated Parmesan cheese, • For the ossobuco: • unsalted butter (about 80 grams) • veal shanks (ossobuco) • All-purpose flour, • garlic clove •

veal shanks (ossobuco) • onion • carrot • small celery stalk • dry white wine (60 ml) • broth (120 ml) • small bunch of fresh parsley • garlic • Grated lemon zest • small pat of butter • extra virgin olive oil

veal osso buco (shanks) • About 3 1/2 tablespoons butter (50 grams) • All-purpose flour, • dry white wine • About 4 cups vegetable broth (1 liter) • Salt and pepper, to taste • small bunch fresh parsley • Zest of 1/2 lemon • garlic • Carnaroli rice (320 grams) • saffron threads • softened butter (100 grams) •

water (3 liters) • celery stalks • white onions • carrots • bay leaves • Salt, to taste • veal shanks (about 3 1/2 lbs or 1.6 kg) • white onions • butter (30 grams) • dry white wine (2 glasses) • Salt, to taste • Pepper, to taste •

veal shanks (ossobuco) • Vegetable broth • All-purpose flour • Herbs (thyme, parsley, or rosemary) • Finely chopped carrot, celery, and onion • Extra virgin olive oil, red wine

For the risotto: • Vialone Nano rice (about 1 kg) • Saffron • Vegetable broth • onion • Parmesan cheese • butter (about 40 grams) • For the ossobuco: • shallots • carrots (about 500 grams) • celery stalk • veal shanks (about 2.5 kg) •

Vialone Nano rice (about 500 grams) • butter (about 30 grams) • onion • veal ossobuco • all-purpose flour (about 200 grams) • tomato paste • vegetable broth (about 1 liter) • saffron • extra-virgin olive oil • salt • pepper • aged Parmesan cheese

veal ossobuco • oregano, to taste • bay leaves • sage • thyme • rosemary • Worcestershire sauce, to taste • ground ginger, to taste • onion • carrot • celery • white wine