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.
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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.
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