Osso buco is indeed one of the great slow cooked dishes. I hope you like my version. I serve mine bianco style, without tomatoes, as I prefer this lighter version that lets the meat shine. As I’ve uncovered from scouring culinary history books—a favourite pastime—this is actually the traditional way it was made. Untraditionally though, I serve mine with a creamy, golden orzo—a lazy man’s version of the saffron risotto but just as delicious.