I'm making a buffalo osso buco for a dinner party this Saturday. I've never cooked with Buffalo before, but know it's an incredibly lean meat, and so must cook it slower and lower.
My question is, what flavors should I add to a basic osso buco recipe, since it's usually made with veal? I'm thinking already of adding juniper berries, but what else should I add to really complement the flavor of the buffalo? Also, am thinking of doing the gremolata with orange zest instead of lemon zest -- I don't know why, just think it may go better.
Any ideas would be grand!
PS I'm serving this with a side dish of roasted sweet and purple potatoes, and a simple Arugula salad.
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