Osso buco is one of my favorite things to cook. I've tried it many different ways, but my favorite is to cook it on the stove.
I like to chop the carrots, celery, and onions more coarsely and have more of them. Roma tomatoes coarsely sliced I like as well.
Serving it on heirloom grits with a nice gremolata is something I did just this week and it came out great. I also added some pork tenderloin to the pot, since veal shanks are so expensive, and I really enjoyed this as well.
You can also get pork shanks from ready portions if you think the veal is too spendy.
This post was edited on 12/6 at 10:43 pm