This Friday, we are exploring the richness of Italian cuisine with a Milanese classic—Osso Buco. This dish showcases slow-cooked veal shanks braised with vegetables, white wine, and broth. Paired with risotto, this dish offers a satisfying depth of flavors.

Preparation Time: 20 minutes
Cooking Time: 2 hours
Servings: 4

Ingredients

• 4 veal shanks (about 1 lb / 450g each)
• Salt and pepper, to taste
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup (240ml) dry white wine
• 1 can (14 oz / 400g) diced tomatoes
• 1 cup (240ml) chicken broth
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh parsley

Note: Measurements provided in U.S. and metric units.

Instructions

1. Season the veal shanks with salt and pepper, then dust with flour. Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and brown on all sides. Remove from the pan and set aside.

2. In the same pan, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

3. Deglaze the pan with the wine, scraping up any browned bits from the bottom. Add the tomatoes and broth, then return the veal shanks to the pan.

4. Cover and simmer over low heat for about 2 hours, or until the veal is very tender.

5. Just before serving, sprinkle the osso buco with the lemon zest and parsley. Serve with risotto and enjoy!

Wine Pairing

Pair your Osso Buco with a bottle of Barolo. This full-bodied Italian red wine, known as the "king of wines," is a match made in heaven for the rich, slow-cooked flavors of the Osso Buco.

Classic Italian Tiramisu: A Sweet Finale to the Mediterranean Journey

We are concluding our delicious Mediterranean journey with a sweet treat—Classic Italian Tiramisu. This beloved Italian dessert combines the creamy richness of mascarpone, the bold flavor of espresso, and the light, airy texture of ladyfingers for a delectable finish.

Preparation Time: 30 minutes
Chilling Time: 2 hours
Servings: 6

Ingredients

• 6 egg yolks
• 3/4 cup (150g) granulated sugar
• 2/3 cup (160ml) milk
• 1 1/4 cups (300ml) heavy cream
• 1/2 teaspoon pure vanilla extract
• 8 oz (225g) mascarpone cheese
• 1 cup (240ml) strong brewed coffee, cooled
• 2 packages ladyfingers (about 24 cookies)
• 2 tablespoons unsweetened cocoa powder

Note: Measurements provided in U.S. and metric units.

Instructions

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, then remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

3. In a small dish, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

4. Arrange half of the soaked ladyfingers in the bottom of a dish. Spread half of the mascarpone mixture over ladyfingers, then half of the whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate for at least 2 hours, up to 8 hours before serving.

Wine Pairing

The sweet and creamy Tiramisu pairs beautifully with a glass of Moscato d'Asti, a lightly sparkling, sweet white wine from Piedmont. Its gentle bubbles and fruity notes complement the dessert perfectly.