OSSO BUCO

 Braising is a joyous way to cook. You can create transcendent dishes out of an animal’s toughest, most sinewy parts. One of Mr. Alpenglow’s favorite recipes is Osso Buco, or braised veal shank, from Mario Batali’s Babbo cookbook. This one is served with a gremolata (toasted pine nuts, Italian parsley, and lemon zest).

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