Osso Buco from Milan

Ingredients

• 4 veal shanks
• 200 g of pancetta
• 2 onions
• 2 carrots
• 2 celery sticks
• 200 ml of white wine
• 100 ml of beef broth
• 200 ml of red wine
• 200 g of zucchini
• 100 g of porcini mushrooms
• salt and pepper
• 300 g of potatoes

Method

1. Season the veal shanks with salt and pepper, then wrap the pancetta around each shank.
2. In a hot pan, brown the veal shanks with the pancetta for about 10 minutes, turning them often.
3. In a casserole, sauté the onions, carrots, and celery sticks, then add the white wine and beef broth. Bring to a boil.
4. Add the veal shanks and simmer on medium heat for about 1 hour or until the meat is tender.
5. In another pan, brown the pancetta and porcini mushrooms. Add the zucchini and cook for 5 minutes.
6. Add the osso buco sauce to the pan with the pancetta and mushrooms, stir well and let it warm up.
7. Serve the veal shanks with the sauce and mushrooms, accompanied by crispy potatoes.