I do love Ossobuco. But it isn't the melting off the bone flesh that makes me crave the dish. Rather, it's the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow.
Beth told you a bit about our hunt for veal in her post on Sunday. It was worth the effort. My shanks were beautiful and full of meat.
This version of Ossobuco is pure simplicity. Meaty hind shanks, salt & pepper, dry white wine, a little lemon peel and chopped parsley to finish. Five minutes of active prepping followed by 2-3 hours of waiting for the heat to work its magic.
An old high-school friend was in town this weekend for her neice's wedding. She came by for dinner tonight. We enjoyed our Ossobuco in Binco with oven roasted, herbed potatoes and a nice School House red from the Calif. central coast.
It was delicious.