As usual, I said to hell with tradition. Traditional ossobuco is made with veal shank, cinnamon, bay leaf, white wine, and gremolata. Gremolata is traditionally made with garlic, lemon zest, and parsley. For this round, I decided to sub in orange zest because blood oranges are cheap and I was hoping to relive our week in Sicilia. I can't find veal shanks to save my life, so beef will have to do. I used my allstar lineup of aromatics - carrot, celery, and onion. In addition, there was two portabelo mushrooms that had to be used. Let the record show, I used balsamic and mushrooms in the same meal - two ingredients I honestly don't like. However with a great pallet comes great responsibility, so in they go. And finally I added cannellini beans, because they're awesome.
Feb 10, 2013