The last dish during Sean of London's vsit that we'll post about is the Buffalo Osso Bucco. Sean had given the buffalo to us over Christmas so perhaps this post should be titled "Sean's Xmas Gift Part III". But no matter.
We used the Osso Bucco recipe here at Epicurious. We didn't change a thing other than using homemade chicken stock and buffalo rather than veal. The buffalo is a little drier than one might like, but it's still a tasty meal. The key is the gremolata, a mixture of fresh chopped parsley, garlic and lemon peel. With it, the heavy meal seems lighter -- fresher. Without it and the meal can weigh you down. It's really a necessary component, so don't skip it. We're still eating the garlic that came out of the garden last year, so we grew at least something for this meal, be it ever so small an amount.
We don't see ourselves using any other recipe for osso bucco any time soon. Thanks again for the gift, Sean!
Ciao,
Jim and Peta
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