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Veal Osso Buco

This braised veal dish is a classic from Piedmont, Italy. Thick veal shanks are cooked gently in a savory broth with garlic, white wine, tomatoes, a zing of lemon, and the earthy flavor of olives until the veal is fall-off-the-bone tender. Serve it as the Italians do with a side of our Risotto Milanese and a great bottle of red wine from Piedmont like a Barolo or Barbaresco.
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Classic French Stocks and Sauces