| Chef Ludo Lefevbre uses classic braising technique in his version of Osso Buco: first, browning the veal shank to develop flavor, then sauteing the aromatics, deglazing with wine, and pouring in plenty of deeply flavored veal stock before finishing in the oven. Use your favorite stock here, and feel free to swap in beef stock for veal, as it gives the dish its foundation of flavor. The lemon zest really does add dimension and bright flavor to this slow cooking, rich dish, so don’t skimp on the garnish, either. |
