21
Apr

OSSO BUCO

Published by

0 Comments
OSSO BUCO

THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE.  THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A BOUQUET GARNIE AND ORANGE ZEST.  ALTHOUGH VEAL HAS LITTLE FAT, ANY STEW IS BETTER THE NEXT DAY.  WE RETURN TO MILAN FOR THE RISOTTO, THAT CLASSIC SAFFRON-SCENTED, PARMESAN INFUSED RICE DISH WHICH COULD BE SERVED ON ITS OWN AS A MAIN COURSE.  IT DOES, HOWEVER, MAKE THE PERFECT PILLOW FOR  THE MOST FLAVORFUL CUT OF VEAL — THE SHANK.
Click here to download recipe

Share
Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES

Comment on this Recipe