The Eaters Write

You recently inquired about how to cook pork or beef Osso Buco. Two choices – like a pot roast (page 19 of the cookbook) or make a soup starting with a stock (page 27). In either case, start with a mirepoix (see “notch it up” at page 19). If it’s like pot roast, add a marinara sauce at the end and serve over rice or pasta. If a soup, brown the meat first and then use in a stock. By the time the meat is tender and the broth reduced, add your vegs for a beef or pork vegetable soup.

This is high living, folks!

JVF