Veal Osso Buco
Recipe courtesy Stuart O'Keeffe, 2010
Show: Private Chefs of Beverly Hills
Episode: Seance Sautee
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By Sweet Chili
New York, NY
on January 23, 2011
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This recipe turned out great. I compared it to a version by Anne Burrell that I watched on TV but could not find on the web site. I wonder why there is no mention of what temperature the "low" cooking temperature is? Anne didn't mention it either! I guess they want you to experiment. I used 300 degrees and I followed Anne's tip about removing the lid off the dutch oven for the final half hour. I also flipped my shanks over every half hour and made sure to adjust the level of the liquid as needed to keep the shanks covered.