Recipe Book

The Flavors of Italian Traditions

We’ve put together a collection of some of our most popular dishes and packaged them into a book that you can use to recreate your favorites at home!

Stuffed with over 100 recipes that are detailed and easy to duplicate, this book is sure to be one of the most used recipe books in your kitchen. Loaded with images and detailed cooking instructions, and lots of history and cooking tips to make your dinners at home fantastic.

The book may be purchased for $29.95 by clicking here or at our restaurant. This book will be cherished in your home, or as a gift to your friends and family.

Ossobuco – Braised Veal Shanks


  • 1/2 cup unbleached all-purpose flour
  • 4 veal shanks, about 1lb each, 2″ thick
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup diced celery
  • 1/2 cup peeled, diced carrots
  • 1/3 cup diced fennel
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh marjoram leaves
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 1 1/4 cups peeled, seeded and chopped tomatoes
  • 1 cup dry Italian white wine


  • 1/2 cup chopped fresh Italian flat-leafed parsley
  • 1 1/2 teaspoons minced lemon zest
  • 1/2 teaspoon minced garlic


Spread the flour on a plate and evenly coat the veal shanks with the flour, shaking off any excess. Tie the shanks with kitchen twine so they hold together during the cooking process.

In a large frying pan or pot over medium-high heat, melt the butter with the olive oil. When hot, add the veal shanks and lightly brown on both sides, about 4 minutes per side. Remove the veal shanks from the pan and set aside.

Reduce the heat to medium-low and add the onion, carrot, celery and fennel. Sauté until the edges of the onion are translucent, 3-4 minutes, do not allow to brown. Add the garlic, marjoram, thyme and bay leaf and stir until blended. Add the tomatoes and bring to a boil. Return the veal to the pan and cook for 1 minute. Raise the heat to high, pour in the wine and deglaze the pan by stirring to dislodge any browned bits from the bottom of the pan.

When the mixture boils add about 2 cups of the meat stock; the liquid should reach three-fourths the way up the sides of the veal shanks. Reduce the heat to medium-low and cover partially and simmer, turning the shanks over occasionally. Continue cooking, adding more stock as needed to keep the mixture moist, until the veal is tender when pierced with a fork and there are about 2 cups of liquid and vegetables remaining about 2 1/2 hours. If there is too much liquid, uncover and boil gently to concentrate the broth. Season to taste with salt and pepper.


Toss together all the ingredients until evenly distributed.

To Serve

Discard the bay leaf. Place 1 veal shank on each plate and spoon the broth and vegetables on top. Sprinkle with the gremolata and serve immediately.

Lunch served Monday through Friday 11:00 am to 2:00 pm
Dinner Severed daily at 4:00 pm

50827 Princess Way
Granger, Indiana 46530