The mouthwatering aroma of the Košava’s ever-so-popular ossobuco is agonisingly tempting even to the choosiest customers. For you, we revile the secret of how to prepare ossobuco at home.

It easy to cook and it is an absolute delight to eat. Most of our frequent guests come time after time just to have ossobuco.

Ossobuco is a regional dish from Piedmont, Italy. Osso buco or ossobuco translates literally to "bone hole", a reference to the marrow which gives the dish its distinctive flavour and body. Traditionally, a veal shank is used in this dish. Other staples include white wine, broth or stock, and aromatics.

For an easy recipe that will delight your guests especially during the cold winter days you will need following ingredients:

4 osso buco, ie 1.5 to 1.8kg veal shank with bone, oil, flour, 200 g carrots, 200 onions, 50 celery, 4 garlic cloves, 1 bouquet garni, 2 dl white wine, 3 dl bound veal stock, 3 dl tomato sauce, crushed tomatoes, chopped parsley, salt & pepper

How to prepare:
Cover the shanks with flour and fry for a few minutes. When done take out and in the remaining oil cook finely chopped onion and vegetables for a few minutes until soft. Add vegetable stock, veal shank, tomatoes and seasoning and cook in the oven with tightly closed lid for 3-4 hours at 130-1400C. It is cooked when the meat becomes so tender that it easily peels off the bone.

How to serve:
Traditionally ossobuco is served on a large plate with the piece of the veal shank accompanied by risotto Milanese (rise with saffron) or with grilled polenta decoratively shaped. Those who prefer a more continental style can accompany it with mash potato.

Served with:
It tastes good with a glass of red wine. My choice is either Merlot or Cabernet Sauvignon.

Enjoy your meal!