Ossola-style veal shank

Thinly slice the garlic and prepare the rosemary leaves. Spread both out on the work surface, ready to flavor the hock without interrupting the preparation. The slices should be firm enough to fit into the meat, while the rosemary should retain its intense aroma.

Make small cuts in the surface of the hock and insert the garlic slices and rosemary leaves into the incisions. Complete the slicing process over the entire piece, distributing the herbs evenly: the meat should be fragrant in multiple places, without concentrating the garlic and rosemary in one area.

Put the butter in a shallow pan Also suitable for oven cooking, melt it over medium heat. Wait until it becomes fluid and begins to coat the bottom of the pan, without letting it darken or burn: the fat should be hot and ready to brown the meat evenly.

Place the hock in the shallow pan Brown it, turning carefully to brown each side. Continue until the surface is golden brown and the butter absorbs the aromas of the garlic and rosemary. Thorough browning is the foundation of the dish's flavor.

Pour the white wine over the already browned ham hock and let the alcohol evaporate. The liquid should produce a lively boil and collect the juices on the bottom of the pan. shallow pan; wait until the pungent aroma of the wine diminishes and a softer aroma remains.

Season with salt and pepper the hock, distributing the seasoning on the meat and in the pan juicesProceed sparingly and evenly, so that the white wine, butter, and herbs remain recognizable without overpowering the delicate flavor of the veal.

Transfer the shallow pan In the preheated oven at 180°C (356°F) and cook the hock. Maintain the indicated temperature and let the meat continue cooking in the aromatic juices; the result is ready when the surface appears well browned and the roast and rosemary aroma is evident.