Osso Buco is one of my favorite winter dishes. It’s a Milanese dish which literally translates to “bone with a hole.” Usually made using cross-cut veal shanks, I’ve also made it with beef shanks.

If you can’t find this cut at the supermarket, you may need to special order it. I promise you it’s worth it!

This dish is absolutely delicious and all the better when it’s cold outside. After seasoning the meat and dredging it with flour, it needs to be pan fried in butter. This recipe calls for adding some white wine to the pan to help scrape up the crunchy bits. After that, it all goes into the slow cooker: meat, tinned tomatoes, celery, carrot, onions, tarragon, wine, and stock. And then you can get on with your day!

Before serving, the juice is reduced back in the pan and I would recommend going to the trouble of creating a gremolata to go on top. It’s traditional and adds a tangy, fresh pop of taste. I served mine with my favorite microwaveable organic brown rice from Trader Joes.

Recipe: finecooking.com