To Chef Ludo Lefebvre, the secret to his grandmother's delectable osso buco lies in a classic braising technique. The recipe sings the praises of garden-fresh tomatoes and a slow, patient process that brings out rich flavors in the ingredients. The French chef explains the magic of the dish, recalling that first, the veal shank is browned, which is crucial for developing flavor. Then, the aromatic vegetables are sauteed, followed by a deglazing process with wine, and a generous pour of veal stock. Finally, the dish goes into the oven for a delightful finish.

Traditionally, osso buco is prepared with veal shanks, a tough and gristly cut from the hind legs of the young cow. It's usually served up in thick steaks. However, when done right, braising the shank with wine and stock over many hours breaks down the collagen and connective tissues, making the meat exquisitely succulent and tender.

The dish gets its name "osso buco"-translated roughly as "bone with a hole"-from the unique cut of meat that leaves a distinct cross-section visibile. The bone marrow nestled within the bone gives the stew a deep flavor and serves as a surprise treat at the end of the meal, to be scooped out with a small spoon- a delightful clue you might want to give if you're serving it at a dinner party.

Lefebvre also stresses the importance of using a high-quality stock –be it veal or beef– and not to forget to add the lemon zest garnish that enhances the slow-cooked flavor. He also shares advice on the proper browning of the shanks, saying, "Cooking is about tasting, but also using your ear." The sizzle of the hot oil is a sound that should not be missed.

A great accompaniment to this dish is polenta, which Lefebvre is more than happy to share his favorite preparation method for. Mastering this recipe will transport any dinner guests right to Italy-or in Lefebvre’s case, right back to his grandmother’s kitchen.

Here is the full recipe for Chef Ludo Lefebvre's Osso Bucco:

• 2 (12-ounce) veal shanks • Kosher salt and freshly ground black pepper • 1/2 cup all-purpose flour • 1/2 cup grapeseed oil (or substitute another neutral oil) • 2 carrots, peeled and large diced • 1 celery stalk, large diced • 1/2 yellow onion, large diced • 3 garlic cloves, roughly chopped • 4 1/2 ounces tomato paste • 1/2 cup dry red wine (such as Chianti) • 5 cups veal stock • 1 (14.5-ounce) can whole peeled plum tomatoes, drained and crushed (about 1 1/2 cups) • 1 thyme sprig • 1 rosemary sprig • 1 bay leaf • 4 flat-leaf parsley sprigs, plus more, chopped, for garnish • 1 tablespoon lemon zest, for garnish • Cooked polenta, for serving

Dig into this recipe and enjoy a dish that's all about taking the time to develop flavors and textures. Happy cooking!