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.
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.