Although Saif Rahman hails from Bangladesh, he specialises in Mediterranean cuisine. The chef came to Hong Kong in 1995 and later helped to found Portofino Mediterranean restaurant in Sai Kung and Basilico on Wyndham Street. He is now executive chef for both places. At his home in Mid-Levels, he makes the popular Italian dish, osso bucco. Osso bucco alla Milanese Ingredients 3 tbs of olive oil 4 portions of veal shank 1 bay leaf 4 black peppercorns 1/2 cup of flour 3/4 cup of chopped onions 1/3 cup of chopped carrots 1/3 cup of chopped celery 1 heaped tbs of dried porcini mushrooms, soaked in hot water and chopped 1 clove of garlic, minced 1 cup of dry red wine 1 cup of tomatoes, peeled, seeded and chopped 1 tbs of tomato paste 1 cup of stock (veal, beef or chicken) 1/2 tsp of fresh rosemary 1/2 tsp of lemon zest Salt and pepper Method Step 1: Preheat the oven to 170 degrees Celsius. Melt the oil in a heavy pan. Dust the veal in flour and brown on all sides over a medium heat. Do not let the meat become too dark. Remove the veal from the pan and lower the heat. Step 2: Add the onions, carrots, celery, bay leaf, peppercorns and porcini to the pan and saute, stirring until they begin to soften. Add the garlic and saute a minute longer. Step 3: Stir in the tomato paste, then add the wine and cook over a medium-high heat, scraping the pan until all the brown bits from the bottom of the pan have loosened. Stir in the tomatoes, stock, rosemary and lemon zest. Step 4: Return the veal shanks to the pan and baste with the sauce. Season with salt and pepper, cover and bake in a preheated oven for about one hour, basting several times with the sauce. Cook until the meat is tender when pierced with a fork. Remove to a serving dish and keep warm. Place the pan on top of the stove and reduce the sauce for several minutes. Taste the sauce and adjust the seasonings, if necessary, then pour over the veal shanks and serve with saffron risotto and vegetables sauted in garlic. Rahman suggests the osso bucco could be accompanied with a San Leonino Chianti Classico.