The shank goes in whole, braised low and slow until the meat gives up and slides off the bone at the touch of a fork.
- Veal shank, braised until it falls apart.
- White wine, cooked down to a soft glaze.
- Gremolata, sharp and bright over the top.
- Saffron risotto, creamy and gold underneath.
- Vegetables, softened into the braise.
Osso Buco alla Milanese, the way Milan has always done it: the shank braised on the bone, the marrow still in the middle, the whole thing rested on saffron risotto so the rice catches every drop of the sauce. The gremolata goes on last, raw, so it stays sharp against all that slow-cooked depth. A high-protein plate, and a rich one.
