Classic Osso Buco
Published September 3, 2008.
To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from the lemon and then mince it with a chef's knife. Alternatively, use a rasp-style grater to remove the zest from the lemon. Osso buco is traditionally served with risotto alla Milanese (saffron risotto). Make-Ahead Mashed Potatoes and polenta are good options as well.