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Celebrity chef Rob Feenie shares his recipe for braised osso buco that will warm the heart (and belly) of even the biggest scrooge
For the best-tasting osso bucco, make sure to choose veal hind shanks
Traditionally, osso bucco is made with veal shanks cut from the top of the thigh, which has a higher proportion of meat to bone. The shank is then cross-cut into sections about two inches thick.
Make sure the butcher gives you good-quality hind shanks, which are meatier than the fore ones.
The caper and olive jus goes just beautifully with this meat. Serve it with risotto or soft polenta.
Ingredients
Instructions
Will keep refrigerated in an airtight container for up to 2 days. Serves 6.
Recipe excerpted from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends (Douglas & McIntyre, 2012) and reprinted with permission from the publisher.