Osso Bucco

Today we must go shopping for the ingredients for Osso Bucco a la Milanese.  It is one of my favorite dishes to serve guests first because my recipe makes way too much for the two of us, and second because it is so wonderful, so impressive, and really almost no work.  It's all in the assembling.  I have a marvelous Belvue I think it is called cooking machine which can cook slow, steam, pressure, just about everything.  Osso Bucco is cooked slow for six hours.  So get the ingredients at the store, sautee them on the sautee setting, add the requisite liquid,  lock the lid into place, and that's that.  One other thing I often make in this machine is Risotto a la Milanese, which as we all know, used to require constant attention and judicious stirring for over an hour to achieve that perfect creamy texture and taste.  Now put the rice in the cooker, press the sautee button, get the rice slightly brown, add the chopped onions, broth, butter and whatever, put the lid on, set it for ten minutes of pressure, come back open the lid and there is perfect risotto every time..  Sounds like a commercial, doesn't it?  Love it, love my cooker, but almost never use it. We just don't cook like that any more, nor entertain.  If I break down and cook risotto we have a jar left over in the refrigerator for weeks.  The curse of growing old is the left overs.  No one eats his portion. Oh, the food we have brought home from restaurants!  I remember visiting my mother in law who would exclaim over the moldy old titbits in her fridge she had "saved" for me.  Could not bear to throw away food.  Neither can my husband wnich shows it is psychological and not conditioned, she rich as Croesus he poor as a church mouse.