A family friend of ours had a sadly now defunct restaurant that had this Milanese dish of braised beef shanks as one of its specialties. I've cobbled up this recipe for osso buco based on hints from them and other recipes (primarily the one from Giada de Laurentiis at Food Network) I've seen online. The original method from the old restaurant braised the shanks for 12 hours, but I've found that 2 hours is more than good enough. 🐄🥩🍅🍲🇮🇹

This is my version of the Italian classic braised veal shanks. Melt in your mouth tender fall off the bone veal with a super flavorful sauce. I made this in a pressure cooker, but directions are included for a crockpot or oven braise. All delicious!

My version of the Milanese classic recipe is decadent and rich. I used sous-vide to keep the meat extra tender and veal stock to balance the citrus in the gremolata topping.

This delicious northern Italian style meal is very easy to prepare. It's slow-cooked in the oven with a “hint of mint” in a vegetable sauce which compliments the meat. When served, it rivals most restaurant dinner plates. It's my signature dish. Serve with polenta, wide flat noodles, or along-side a portion of Italian risotto (recipe is published). Buon Appetito!

Blanching beef in milk and salted water, then braising in a thick cast iron pot with lid, in a savory vegetable gravy with onion, leek, fennel, celery stalk and carrot. You can turn less expensive cuts of beef like shanks or beef chuck into tender veal-like delicacies.Osso buco means “ bone with a hole” , a steak of leg shank with the bone in it. An osso buco dinner is served over risotto and garnished with gremolata ( recipe below) and washed down with a bottle of red wine like chateau-neuf-du-pape, or pinot noir.Milk fed steers are called veal if butchered under 450 pounds and 5 months, formula fed steers are called veal if butchered under a year. Steers are called beef if older than a year.

We love Osso Buco, but veal shanks can get pretty spendy, so I like to make it with oxtail, which costs about a third of what veal shanks cost.Risotto Milanese made with Calrose rice and safflower aka azafrán rather than arborio and saffron also comes in at a fraction of the cost and is a delicious knockoff of the traditional preparation.Cost saving substitutions aside, the meal is still rich, hearty and downright luxurious washed down with a glass of your favorite value red.Recipe takes about 90 minutes in pressure cooker, and about 3 hours stovetop. Stovetop method at end of recipe.

Classic Italian summer dinner with Beef shank, where the marrow from the bone flavors the sauce. Takes eight hours, enough time to make and serve a whole dinner with lobster bisque soup, lobster salad with sweet peppers and polenta for the osso buco.#June2026

After fighting a lion bare handed to get the pig. I lost but still had enough to make the recipe.

This is a nice and light main dish. The original one calls for veal but I like pork better.Don't forget to dip your bread to the wine!

I prefer to cook oysters with good-quality extra virgin olive oil, garlic and rock salt.This is why I made an "oyster bianco" pasta... I love this kind of food.-The salt used in cooking pasta is a key factor in deciding the taste of the resultant dish. Follow exactly what is said here about the quantity of salt.-Do not overcook the oysters otherwise they will be tough.-Use as good a quality olive oil as is possible for making pasta dishes. It will make a big difference. Recipe by *ai*

This recipe is based on one by Heidi da Empoli, published by Amanda Hesser in The New York Times. Without the acidity of a classic Bolognese, this version seems more aromatic, as if tomatoes masked the flavors of the meat and other vegetables.#pasta #meat #Italian

I use caramelized onions in curries and stews of course, but I also add it to grilled eggplant. It becomes a really nice 'hidden flavor'. I didn't upload this recipe since it seems like a lot of work, but I uploaded it this time for a friend who watches me making this all the time.All the steps are really easy, but please be sure to simmer the sauce long enough. It will taste totally different, compared to just cooking it briefly. Recipe by *ai*