Veal Marrow-Bone Milanese Style

‘This typical speciality of Lombardy, and more precisely of Milan, is a filling dish which is usually eaten during the winter. It’s very important to find a butcher who will supply you with the marrow-bones or ossibuchi (so called because they come from the tibia of the calf which, when cut, reveals the bone-marrow).

Get him to cut the pieces from the middle of the shin where the bone is rounded on both sides and the meat is dense.’