Ossobuco is a classic Florentine Sunday dinner and not so difficult to prepare. The secret is in searing it first, so that the slices of meat stay nice and juicy. Marcello Fantoni, chef at Trattoria Le Mosacce, Florence, tells how it’s done: I turn the slices of meat in a tiny bit of flour and fry them in butter and oil until they are evenly browned all over, take them out of the frying pan and keep them warm.
(*) You can also use slices of beef. Veal is of course more tender and cooks a little faster.
Our tip: Use high quality red wine for a particularly fine taste!
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