osso bucco.

Yummy (both pork and veal and I think I like the pork better.)

The gremolata (parsley, toasted pine nuts and lemon zest) was a nice addition

blanquet de veau

What a fun fattening dish! butter, cream....what else do you need?

I made the mistake of getting an expensive Osso bucco and you don't need dat! I'm going to try this with porkshoulder. Veau est bon, but too expensive.

Was great with baquette and a glass of wine.

And keep it white!