Osso Buco (Veal)

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Italian grandmothers built braises around. Brown them in olive oil, sear off some mirepoix, deglaze with white wine, then braise in stock and crushed tomatoes for two hours. Serve over risotto Milanese with gremolata on top. The marrow is the prize at the end.