"There's something wrong with my meat. It falls apart when I touch it" - W.
This is slow cooked osso buco served with a side of Milanese risotto and gremolata. Osso buco is the cross section of a veal shank and the bone marrow is edible. The "internet" suggested polenta or saffron risotto was essential as the side to follow tradition. I decided white dinner rolls were more essential to mop up the yummy sauce and bone marrow! This is a great recipe and I think the secret ingredient (anchovies) really adds a lot to the sauce. Although it takes 4 hours in the oven, it's well worth it for the "melt in the mouth" meat on a cold Sunday night.
I was rather pleased with this meal as I have finally made an acceptable risotto! And this time it didn't take 40 minutes. I attribute my success to proper equipment; specifically, I used a wide shallow saute pan instead of a saucepan. I also put the lid on to let it steam in between additions of stock.
Another "first" of this meal is the use of home grown herbs! Yep, didn't have to buy a single herb. I even stole a lemon from the neighbour's invading tree for the gremolata. :)
