Made my first Osso Bucco tonight. I have to say it was amazing. We were missing some of the ingredients, most notably the celery for the Mirepoix, but it still came out just gorgeous. I scooped out some of the marrow and ate it just after it came out of the oven. No wonder people rave about this dish. I usually like my red meat rare and bloody, but this was worth it the 1 1/2 hours of braising.
We used chicken stock, but when I try this at home I am definitely going for veal or beef stock just to get that nice dark look and flavour to the sauce.
We also didn't try to make the gremolata, but I can see how that hit of lemon zest would really amp up the flavour in this dish.
I am definately making this again!
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