As winter advances and the days grow shorter, Lombardy offers dishes that warm and satisfy, such as veal knuckles. This second course, rich in flavor and tradition, stands out for its simple yet refined preparation, where the tender and succulent veal is enveloped in a seasoning of crispy pancetta and fragrant rosemary butter. The technique of browning the knuckles after flouring and removing the internal sinew ensures even cooking, preventing the meat from curling during preparation and allowing for a tender and flavorful texture. The deglazing with white wine, typical of Lombard tradition, not only enriches the dish with aromatic notes but also helps create an irresistible glaze that pairs perfectly with a side of mashed potatoes or polenta. Although the recipe may vary slightly from one family to another, always keeping veal as the main ingredient, it is common to find variations that include the addition of mushrooms or olives, depending on local preferences. Veal knuckles are perfect for a Sunday family lunch, but they also lend themselves to more formal dinners, where they can be paired with a good local white wine, such as a Franciacorta, which enhances their flavors. In this dish, Lombard tradition expresses itself with simplicity and taste, making it an everlasting classic of Italian cuisine.

Sauté the pancetta in butter and rosemary, add the lightly floured knuckles, having cut the internal sinew to prevent curling, and brown them on both sides. Deglaze with wine, let it evaporate, season with salt, cover, and cook slowly for an hour until glazed.