This recipe comes from chef Paul Denamiel, whose family owns Le Rivage on NYC’s Restaurant Row. Paul uses an osso buco cut to make this classic French braise. You could use this recipe to braise veal shanks, lamb shanks, or beef cheeks.
This recipe is excerpted from Meat.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The only reason I did not give this recipe 5 stars is due to the prep involved as well as the multiple finish-off steps. The flavor is very good, but I'm not sure the difference in flavor between this method and one with fewer steps justifies the increased effort. It is quite good.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?