Osso buco means ‘bone with a hole’ and it’s traditionally made with shin of veal. It’s perfect with saffron-flavoured risotto Milanese and zesty gremolata.

In a heavy casserole, just large enough to hold the veal, melt the butter and add the chopped onion, carrot and celery. Cook over medium heat for 8-10 minutes until the vegetables are soft. Add ...

The one we're most familiar with in this country is Osso Buco Milanese, which calls for dry white wine and meat stock (beef or veal), plus water-laden vegetables -- tomatoes, onions and celery.

Executive chef Jim Burke’s menu calls itself Venetian, a bold claim for a thoroughly mainstream lineup from Sicilian tuna to Milanese veal osso bucco. Cicchetti ($5 to $16) are hit-or-miss.

Veal slices cut from the leg, slowly cooked in wine and herbs form the basis for this rich and tasty dish from Milan. The secret to this dish is a ...

Osso bucco Stage 16: Martigny-Bourg-Saint-Maurice Today the Tour de France bicycle race spends most of the day in Italy, and French chef, Gabriel Gaté shares his admiration for Italian food.

OPINION Have you ever opened a cookbook and decided to make Osso Bucco and wondered where you were going to find some veal shanks?

Rub into the osso bucco and marinate for 6 hours. Bring the tomato paste, tamarind, palm sugar, lime leaves, lemongrass, galangal and veal stock to the boil and pour into a roasting tray.