Osso buco and prosciutto ragu from Italian American: Red Sauce Classics and New Essentials (page 117) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 299, and the Northern-style egg yolk pasta recipe on p. 147. See recipe for egg pasta suggestions.

  • Countesschicklington on May 03, 2026

    Oh my goodness this was very good indeed. Cooking this low and slow for a long time will make your home smell like heaven. Tastes incredible for very low effort and did not need any seasoning other than as directed by the recipe. Will definitely make again.

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