Wagyu Short Rib brased Ossobuco alla Pazzino. Meal to die for.

Full recipe for Wagyu Short Rib brased Ossobuco alla Pazzino at www.italyinbocca.com

As far as final meals go, this is a contender, not only because of its intense flavor, but its intense richness. Ossobuco, or òss bus if you’re an OG Lombardese, is the center cut of the veal shank and means “Bone hole”. Sounds better in Italian, we agree, but anyway you say it this dish is a masterpiece, prized around the world.

Traditionally the shank is cut thick about 2 inches or more, browned then stewed, and served over risotto or sometimes polenta if you’re that kind of person. My go-to classic recipe I pulled from my Italy in Bocca Milano edition, and while it’s delicious, this non-tradition version brings this hallmark dish into a new milenia of taste. Here is what you will need for two people:

For the Ossobuco:

4 carrots
4 celery ribs
4 cloves of garlic
1 yellow onion
2 Tablespoons tomato paste
4 anchovy fillets
4 tablespoons evoo
1 quart of chicken stock
2 thick cut Veal Shanks (3 inch cuts)
1 Wagyu Shortrib
Sprig of Rosemary, Sage, Thyme
1 Cup of flower
Splash of white wine

For the Risotto:

1 1/2 cups Arborio rice
1 finely chopped shallot
2 tablespoons olive oil
¼ stick of unsalted cultured butter
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1 shot of good bourbon
2 teaspoons salt
2 tablespoons of azafron (or pinch of saffron if you drive a G wagon)
1 teaspoon freshly ground black pepper