How to cook
Clean the veal shank for our Osso Buco.
Heat the fat in a pan, roll the shank in flour and seal it on all sides.
Leave the shank to cool and season it with the spices.
Peel the spring onions, wash them and cut them into larger pieces.
Put the shank, chopped spring onions, butter, wine and 120°F (50 ml) of water in a guvec (clay pot).
Put the guvec in the oven and cook it at 390°F (200°C) for 1 hour, then reduce the temperature to 320°F (160°C) and cook for about 2:30 hours.
Serve the Traditional Osso Buco with a side dish of your choice.