I made this for Canadian thanksgiving today (with a few adjustments based on what I had on hand - used eye of round roast, red wine instead of white, and toasted garlic slivers with lemon zest for the topping since I didn’t have any fresh herbs) and it was incredible!!!! Took my normal cooking to restaurant quality. Thank you!!
This makes me SO happy to hear, as that truly is the goal of my cooking & recipes - to help simplify & elevate!!! Also, I always say that recipes (except baked goods) should be a guide, not necessarily followed to a T. Swapping in what you have on hand/ what fits your preferences is perfect and adds to the joy of cooking.
I am right In the middle of this recipe, which looks very similar to a beef short rib recipe I follow. A couple of key differences is this uses more tomato and of course the pancetta. But also, the short rib calls for reducing the cooking liquid to a sauce (as do other osso buco recipes I’ve found). I’m curious to know why in yours you don’t do this? Does it make much of a difference? Also in that recipe I toss the mire poix because it gets really soggy. How does this hold up?
I made this for Canadian thanksgiving today (with a few adjustments based on what I had on hand - used eye of round roast, red wine instead of white, and toasted garlic slivers with lemon zest for the topping since I didn’t have any fresh herbs) and it was incredible!!!! Took my normal cooking to restaurant quality. Thank you!!
This makes me SO happy to hear, as that truly is the goal of my cooking & recipes - to help simplify & elevate!!! Also, I always say that recipes (except baked goods) should be a guide, not necessarily followed to a T. Swapping in what you have on hand/ what fits your preferences is perfect and adds to the joy of cooking.
Can’t wait to try this!
Thank you so much!! Christmas dinner!!
Looks so yummy! Is there a print recipe button somewhere that I’m not seeing? Thank you!
I just added one in :) LONG overdue!
I am right In the middle of this recipe, which looks very similar to a beef short rib recipe I follow. A couple of key differences is this uses more tomato and of course the pancetta. But also, the short rib calls for reducing the cooking liquid to a sauce (as do other osso buco recipes I’ve found). I’m curious to know why in yours you don’t do this? Does it make much of a difference? Also in that recipe I toss the mire poix because it gets really soggy. How does this hold up?
Following