Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

A ? about veal osso buco


Home Cooking 60

A ? about veal osso buco

danhole | Jun 23, 2009 12:21 PM

My friend took me to a great french restaurant for my birthday diner. I order the caramelized duck breast and she got the Veal Osso Buco. My plate had this dainty amount of duck and hers was served in a bowl that looked like it was enough for 2 people, and it was good! I had never had that before, but she had a lot leftover so she let me bring it home. Now here is the question:

It was in a deep brown sauce, served over parm risotto with crimini mushroom. It says on the menu that it is slow braised in balsamic and Madeira. All the recipes I have looked at seem to have a bunch of vegetable, or tomatoes in them, and this did not look like it had any at all. It was like a rich beef gravy. So is it just the recipe or did the vegetables cook to a consistency where you just couldn't see them? The actual name of this dish was Jarrett de Veau.

Want to stay up to date with this post?

Recommended From Chowhound