Lucinda braises tender, juicy veal shanks and tops them with a citrus gremolata for an impressive dinner. subscribe: full.sc/15MYktT blog.madhungry....
How did you make 'Osso Bucco' without the Mirepoix? You strayed very far from the original way its made. No veal stock? No Vegetables? No tomato paste or herbs? Crazy! sorry but I do not agree one bit on how you made this.
I'm classical trained though, and I'll make a gravy of that nice broth. Also I'll always cook my Osso Buco for 3 hours. Preferebly in the oven in my Iron pot at 160 celcius..
How did you make 'Osso Bucco' without the Mirepoix? You strayed very far from the original way its made. No veal stock? No Vegetables? No tomato paste or herbs? Crazy! sorry but I do not agree one bit on how you made this.
Totally agree no no where is the rest!! That's just some meat in the pot cooked! 😬
Totally agree with you. Where's the rest! That's just cooked meat 😬😧
No mirepoix? No tomato? No stock?
I'm classical trained though, and I'll make a gravy of that nice broth. Also I'll always cook my Osso Buco for 3 hours. Preferebly in the oven in my Iron pot at 160 celcius..
Add a. Little salt when chopping so much easier
You didn't mention the best part. The marrow in the bones are the best part.
I adore Lucinda for her work ,for all she does in the quetceen.Congraculation Lucinda!