Wednesday, May 7, 2008

Spring Veal Osso Bucco

Tonight for Dinner I made a wonderful dish of Osso Bucco, Saffron Risotto and Fresh Spring Peas. It was delicious! I have never cooked Veal before and was a little apprehensive but the taste was unbelievable. I will definitely prepare it again.

Veal shanks marinating overnight with garlic, rosemary, thyme and lemon zest.

Browning veal before braising.

Saute of carrots, celery, rosemary and garlic.

Simmering vermouth and tomato with vegetable saute. Veal stock was added after the vermouth was reduced. The veal shanks braised in the liquid for 1 1/2 hours.

The finished plate with saffron risotto, fresh peas and pea tendrils. The flavors were a wonderful combination and paired very well with a full-bodied red wine from Chateneuf du Pape, Chateau de Beaucastel. The perfect dinner! Recipe from Sunday Suppers at Lucques.


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