Ossobuco di Piero
Piero's braised veal shanks

Finely chop the odori and put them in the bottom of a casserole with a good bit of olive oil [Olio della Donna Tuscan olio Piero is named in honor of Piero who gave me this recipe], place the meat on top add salt and pepper and set the flame to medium. Add a ladle of warm broth and cover. When the broth begins to bubble, flip the meat, lower the flame and cover. Check periodically to turn the meat and make sure the pan doesn't dry out (add more broth if necessary). Let the meat cook for about 3 hours until it's falling-apart tender and a rich, dark sauce has formed in the bottom of the pan.

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This was Piero's Sunday lunch recipe, ready for anyone who stopped by on their way down or up the mountain.

Luscious risotto version thanks to the dive restaurant Vini e Vecchi Sapori in Florence: make a simple risotto and stir in the ossobuco pan drippings, some of the marrow and flecks of the tender meat, top with grated lemon zest.