For Easter, every other food blogger was posting about hot crossed buns, a spiced yeast bun crossed with icing, and it made me want them! I’m not entirely sure we should limit these to Good Friday only, but apparently that’s the tradition. I used the recipe from SimplyRecipes and had success. Here are the pics:
Now for the main event. For Easter dinner, we cooked Osso Buco with locally raised grass-fed veal. (If you haven’t tried grass-fed veal, I recommend it. It has much more flavor than the regular product and it’s far more humane.)
Cookbook: Molto Italiano, Mario Batali
Week: 14 of 52
Start by seasoning the veal with salt and pepper and brown the meat in smoking hot olive oil. Once browned on both sides, remove to a plate.
Next, add diced onion, celery & carrot and chopped fresh time and soften in the oil remaining in the pan. When the onions are soft, add chicken broth, tomato sauce, white wine and bring to a boil. Then add the veal back to the pot making sure it is mostly covered. Cover the pot and move the whole thing into the oven for a couple hours until the meat is falling off the bone.
Meanwhile, make the gremolata with lemon zest, parsley and in this recipe, toasted pine nuts.
Serve the osso buco over a traditional preparation of risotto or polenta and sprinkle with gremolata.
- Veal shanks
- Salt & Pepper
- Tomato Sauce
- White Wine
- Chicken Broth
- Lemon Zest
- Pine Nuts