Jean Anderson's Ossobuco Recipe

I’d never heard of ossobuco, let alone tasted it, until I spent time in Italy years ago. As soon as I returned to New York, where I then lived, I began making ossobuco for small dinner parties – ideal because it was even better if made the day before and reheated just before serving. My New York butchers carried veal shanks (first Walter’s in the West Village, then Tom’s near Gramercy Park – my last and favorite New York neighborhood). When I moved south, I feared that the veal so routine in fine New York butcher shops would no longer be available. To my great delight it is. Adapted from "Falling off the Bone" by Jean Anderson. Click here to see Braising Basics with Jean Anderson.