Prep. time: 10 minutes
Cooking time: About 1 3/4 hours

A classic recipe, originally from Milan, "osso buco" literally means "bone with a hole." It consists of veal shanks simmered for a long time in white wine with onions and tomatoes. It is usually served with rice or pasta.

There is also the version "alla gremolata" with a parsley, garlic and lemon garnish that enhances the flavor.

1. Season the shanks with salt and pepper; roll them in flour; brown in olive oil in a Dutch oven or heavy pot;
2. add the onions and color lightly; add the white wine and reduce;
3. meanwhile, blanch and peel the tomatoes; seed them and chop coarsely;
4. add the tomatoes, garlic, broth and bouquet garni to the pot; cover and place in a 200° C (400° F) oven for about 1 1/2 hours;
5. transfer the shanks and sauce to a platter; squeeze the juice of a lemon over top; sprinkle with parsley and serve hot.