RecipeMuncher

Mario Batali’s Osso Buco  marries  Martha Stewart’s Creamy Polenta A match made in heaven… Last Sunday Father Adam and I made this Osso Buco. We were impressed first with how absolutely delicious it was, and even more with how much easier it was to make than we had imagined. While Father Adam browned the seasoned veal shanks in olive oil in the hot Le Creuset French Oven, I prepared the Basic Tomato Sauce. Once browned, the shanks are removed from the pot (to rest in the (...)