I love a good Osso Buco. It’s a wonderful weeknight dinner party dish because you can make it one night and serve it the next and it will only improve with its overnight rest. But I had never heard of a lamb version of this classic Veal dish. Then on our pre-holiday Costco run, I saw Lamb Osso Buco in the meat case. I’ve had great luck with all the Australian lamb at the store—the chops are trimmed, the racks are oven-ready. I do understand that it’s come an awfully long way to get here but it seems none the worse for its journey. So I bought some lamb osso buco and Thanksgiving Eve, I served it to our house guests on a bed of Yukon Gold mashed potatoes. They loved it. But I didn’t. I was disappointed to see that only difference between the Lamb and Veal versions was the lamb. That didn’t seem right. So I set about to invent my own lamb osso buco.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
2 days ago