1. In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. 2. In a large heavy skillet, over medium flame, heat the oil and butter.

Casa Lever in the Lever House building opened about a year ago, a venture of the Sant Ambroeus restaurant group. There’s modern art on the walls and traditional Milanese-inspired dishes on the menu.

To make saffron and ossobuco ravioli, first prepare the Beef Broth following our recipe. Keep it warm and start the dough: place the flour in a mound and pour the eggs in the center (1), the saffron ...