I always use Marcella's Hazan recipe for osso buco from The Essentials of Classic Italian Cooking. Although it doesn't contain many ingredients, Marcella's recipe is very wordy and I was defeated trying to type it for you. This version must be from a US cookbook because it uses cup measures, whilst the recipe in my book uses grams and ounces.
I served it for lunch with the classic accompaniment of risotto milanese and it was so yummy, I licked the plate clean.
I have another packet of veal shin in the freezer so I know what I'll be having for my dinner this coming weekend.
Counting the days until the weekend. I'll see you all again next week,