Ossobuco is super famous in the northern parts of Italy. It's usually braised for long hours so the meat can get tender and juicy. Today I cooked it for the first time, stewing it in white wine, and accompanied it with some sweet carrots, mushrooms, and creamy polenta. Not a summer dish, but it was truly unforgettable and I was impressed by the simplicity of this recipe. The Ossobuco preparation takes about 5 min, then you leave it to do its thing for some hours. Veg and Polenta took about 10 min total. Guys, it's time for you to impress somebody. Get that apron and cook!

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