I'm making osso buco this weekend for some guests. I've done it before, and it's always pretty good. The recipe or basic structure I use is not unlike what you could google from Mario Batali, Biba Caggiano, Giada, or a few of my Italian language recipes.
I have two questions: first, what do the members of the forum believe to be good recipes, or nice touches to osso buco, and why?; second, does anyone have any experience or advice regarding an idea to make the braising liquid like a classic ragu Bolognese (i.e., with butter and oil to brown, then adding milk, and a bit of nutmeg, all other things being equal)?
All comments or denunciations will be appreciated.