Chef Ludo Lefevbre grew up with his grandmother's osso buco, which she would make ... and ladle about 3/4 cup of sauce and vegetables over each shank. Garnish with lemon zest and chopped parsley.

In a pan over medium heat add in the oil, add in onions and saute until almost golden brown. Go in with the marinated osso-buco and cook ... liquid is evaporated, sauce becomes very thick coats ...