Wednesday, March 13, 2013

Ossobuco alla Milanese with Saffron Risotto ミラノ風オッソブッコとサフラン風味のリゾット


Made this Ossobuco when I found some bone-in veal shanks with bone marrow at the local Whole Foods Market. Browned the shanks an all sides, then stewed in a mixture of chopped and sautéd aromatics (onions, celery, carrots, and garlic), white wine, and tomatos. More time than skill required to make this - used the stewing time to make gremolata (mix of chopped parsley, lemon zest, and garlic) as a garnish and a saffron risotto milanese on the side. Enjoyed with a Barolo - very satisfying.

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