Easter Sunday: Hot Crossed Buns & Osso Buco

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
  • Onion
  • Carrot
  • Celery
  • Thyme
  • Tomato Sauce
  • White Wine
  • Chicken Broth
  • Parsley
  • Lemon Zest
  • Pine Nuts

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