It’s been some time since Chris and I tried osso buco , and that was with lamb shank. This time we were able to get some nice meaty beef shank to use. The recipe was the same, but this time we were able to liberate some marrow to use in the risotto, which was a lovely addition. The meat was reasonably tender after a prolonged braising period, and we were easily able to split one shank and feel very full. Although the sauce for the osso buco is amazingly rich, it’s also amazingly flavorful, and this is definitely something to make again.