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Ossobuco is a Milanese speciality of cross-cut vealshanksbraised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional. Osso buco can also be prepared with porc meat.

We will make the modern version and will serve it with mashed patatoes.

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