This velvety-tender, rich braise is an authentic taste of Milan. Veal shanks are popular in many European cuisines, but it’s in osso buco, the northern Italian classic, that they can be at their most heavenly. Braised in a sophisticated and subtle wine sauce, then finished with a bright gremolata (fresh parsley, lemon zest, and garlic), these veal shanks have an undeserved reputation of requiring large amounts of both time and expertise in the kitchen. But few dishes are more forgiving or more seductive. Like most braises, Osso Buco does require slow, gentle cooking, but it doesn’t take much hands-on work. Tonight, we will start with a hearty winter green salad with truffle vinaigrette, move on to osso buco with gremolta and risotto alla Milanese, and finish with a creamy ricotta tart. Wines will be whites and reds from the Piedmont region. Mangia! $70/$65 for members.