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re: Motorboat's Osso Buco thread
Posted on 4/19/16 at 8:09 pm to Motorboat
Posted on 4/19/16 at 8:09 pm to Motorboat
Did this tonight. Only changes: didn't strain the sauce, just simmered it down on the stove. And, added some basil to the sauce. I used local free range pork shanks from the farmers market. $8/lb was good on this cut I thought?
The basil was key IMO and made all the difference. After dinner, I thought a touch of fennel would also be appropriate here.
The basil was key IMO and made all the difference. After dinner, I thought a touch of fennel would also be appropriate here.
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