In the heart of Milan, amidst the bustling streets and vibrant culture, there's a dish that stands the test of time, captivating hearts and palates with its rich history and irresistible flavours. Osso Bucco is a culinary masterpiece that transcends generations, offering a glimpse into the soul of Lombard cuisine.

I understand that Osso Bucco, translating to "bone with a hole," emerged from the kitchens of Milan in the 19th century. Picture this: tender veal shanks, meticulously cross-cut to reveal the marrow-filled bone at the centre, simmering gently in a symphony of white wine, broth, and aromatic vegetables. It's a dish that embodies the essence of slow-cooked perfection, each bite a testament to the culinary heritage of Northern Italy.

But what makes Osso Bucco so special? Beyond its sumptuous taste and melt-in-your-mouth texture lies a deeper connection to tradition and craftsmanship. The veal shank, sourced from the hind leg of the calf, offers a marriage of flavours and textures unlike any other. Slow-cooked to perfection, it transforms from tough sinew to tender succulence, a testament to the artistry of paddock-to-plate dining.

Osso Bucco is a simple dish and worth waiting for. Paired with the finest ingredients, such as our award-winning Caramelised Balsamic Vinegars, Extra Virgin Olive Oils, San Marzano DOP Tomatoes, passatas and gourmet salt and pepper, PetitsTresors have your gourmet pantry covered.

I made Osso Bucco the other evening.  This is one of my favourite wintry dishes and I make it almost the way my mother did.  While this dish might be made traditionally from veal shanks and white wine, I usually use shin beef which would come from a steer and be more muscular as an older animal (hence the long long cooking time to break it down).  Choose those cut about 8cm or so thick and with the most marrow in the bone. Just ask your butcher for shin beef and look at the marrow if you aren’t sure.  I also use red wine – so the following is not a traditional recipe, but it is delicious.