Ossobuco means ‘bone with a hole’ in Italian, and traditionally refers to veal shanks. These days, the slow braised shanks are more often beef. The dish is a speciality of Lombardy and this fabulous recipe comes from The Essentials of Classic Italian Cooking by Marcella Hazan. Preheat your oven to 180ºC (350ºF). Choose a heavy-bottomed … Continue reading ossobuco