You can catch Trader Talk on Apple Podcasts, Spotify, Amazon Music, or wherever you get your podcasts. In the latest Trader Talk, host Kenny Polcari speaks with Donato Cuttone about how technology and “embedded finance” are reshaping brokerages. Cuttone, who spent decades on the NYSE floor before joining DriveWealth Institutional, explains how the old system of opening traditional brokerage accounts is giving way to digital wallets, fractional trading, and automated “round-up” features. These innovations enable investors—even those overseas—to buy fractions of US stocks for as little as a dollar, 24 hours a day, five days a week. Adapting to this shift, Cuttone says, brokerages require new routing and settlement frameworks that can handle massive transaction volumes and same-day clearance. Regulators still lag behind as markets move from analog to digital, but modern tech can bridge the gap. Polcari likens the evolution to cooking this week’s dish Veal Osso Bucco: patience, adaptability, and a willingness to embrace innovation are the key ingredients for success. Veal Osso Bucco Ingredients Osso Bucco 6 veal shanks Kosher salt & freshly ground black pepper Flour (gluten-free optional) Extra-virgin olive oil 1 large onion, roughly chopped (about 1 cup) 2 carrots, peeled and roughly chopped (about 1 cup) 1 stalk celery, roughly chopped (about ¾ cup) 1 small can tomato paste (not purée) 8 medium garlic cloves, crushed or finely chopped Red wine (for deglazing) Beef broth Gremolata ½ cup flat-leaf parsley, finely chopped 1 tablespoon lemon zest (from 1–2 lemons) 2 garlic cloves, minced Serving Polenta (prepared according to package instructions) Steps Preheat OvenHeat oven to 350°F. Season & DredgeRinse veal shanks and pat dry.Season with salt and pepper.Dredge each shank in flour (use gluten-free flour if desired). Brown the ShanksHeat olive oil in a frying pan over high heat.Brown shanks on all sides, searing to lock in juices.Transfer to a roasting pan, leaving space between them. Add AromaticsScatter the chopped onion, carrot, celery, and crushed garlic over the shanks.Sprinkle a little lemon zest on top. Deglaze & Make SauceReturn to the frying pan.Deglaze with red wine, scraping up any browned bits.Stir in beef broth and the tomato paste.Bring to a boil, then reduce heat and let it thicken for about 4 minutes.If needed, add a bit more broth to maintain a saucy consistency. BraisePour this wine-broth mixture over the veal shanks in the roasting pan.Cover tightly and place in the 350°F oven for 1 hour.Reduce heat to 325°F and continue cooking for another 4 hours, until veal is very tender. Puree Half the VeggiesRemove half of the cooked vegetables and puree them to create a smoother sauce. Make the GremolataCombine parsley, lemon zest, and minced garlic in a small bowl.Set aside to use as a bright finishing touch. Plate & ServeSpoon polenta onto each plate, forming a bed.Place a veal shank on top of the polenta.Surround the shank with the remaining (non-pureed) braised vegetables.Drizzle some of the pureed sauce over the top.Garnish with gremolata. Enjoy with a robust red wine like Brunello di Montalcino. Buon appetito! Watch more episodes of Trader Talk here: https://finance.yahoo.com/videos/series/trader-talk/
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