Osso Bucco

This is my mom.

And that big bowl?  That's Osso Bucco.  Yum-my!  She kicked off our series of family dinners with several giant dishes of osso bucco that she had made ahead of time and frozen.  I've only made osso bucco once before, and it was delightful, so it was great to have it again.

It's one of those dishes that takes a long time to cook, but the preparation isn't too difficult.  Next time I'll be making a big double portion (at least!) in order to have some left to freeze.  It was easy to take the dishes from the freezer to the oven and just heat them through until they were ready to eat.

I read up a little on the dish - it's from the Milan area, made with veal shanks stewed in the traditional combination of onion, carrot and celery (sometimes with tomatoes) and sometimes garnished with a gremolata (garlic and herbs minced together).  We'll have to work up a recipe for the dish and share it soon.

Thanks, mom!