Ossobuco di Vitello Toscano. There is a little trattoria between Arezzo and Cortona in Tuscany (the little town depicted in the movie "Under the Tuscan Sun") set in a house built during Roman times. Guido, the owner makes the best ossobuco I have ever tasted. Here is my humble version. The ossobuco is marinated in au jus and red wine to tenderize the meat, slightly floured, seared in butter, then braised in juices, spices and stock for about four hours. Accompanied by organic carrots, celery and champignons sautéed in butter. Order of creamy polenta accompanies the dish
Serves 2 guests. Made to order. Never frozen.
