This is a traditional recipe for Ossobuco, researched by Giuliano Bugialli, in his book Classic Techniques of Italian Cooking.
Ossobuco is a dish using sliced veal shanks, braised in a white wine and tomato sauce, where the center piece of bone with its marrow is considered the pearl in the oyster.
I took some short cuts (he cuts his own shanks!) and sized the recipe down to serve two. His version for 6. You could increase or decrease it depending on the number you are feeding.
It takes a couple of hours to make this dish, so give yourself plenty of time. I didn't. :)
(from Giuliano Bugialli)
6 ossibuchi (veal shank cut into 1 1/2 inch slices, bone marrow in center, and tied with string)
1 medium sized red onion
1 medium size carrot
1 celery stalk
1 small piece of lemon peel
2 1/2 cups drained canned imported Italian tomatoes
3 T. tomato paste
1/3 cup plus 1/4 cup olive oil
5 T. sweet butter
salt and freshly ground pepper
About 1/2 cup unbleached all purpose flour
1 1/2 cups dry white wine
1 clove garlic, peeled but left whole
About 20 sprigs Italian parsley, leaves only
2 cups rice, preferably Italian Arborio
Coarse grained salt
Scant 1/2 t. saffron, ground
Finely chop the onion, carrot, celery and lemon peel together. (I used a bag of grocery store mirepoix and grated in the lemon.) Heat 1/3 cup olive oil and 2 T. butter in a saucepan over medium heat. When the butter is completely melted, add the chopped ingredients and saute lightly for about 10 minutes.
Everyone should have a small fork (or spoon) in addition to the normal one in order to eat the marrow, which is considered the choicest part of the ossobuco.
We loved the abrorio rice cooked this way. It is lighter (than when made as a risotto) and absorbs the flavors of the sauce, as a pasta would.