Osso Buco with Citrus Gremolata
Ethan Stowellsticks toItaliantradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley). He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness."更多的牛肉食谱
October 2008