Osso buco and roast lamb

We are going through the last weeks of Winter, so I decided to take the opportunity to make some comfort food before it gets too warm. Osso buco is such an easy cut of veal to prepare as it involves searing off the meat before letting it simmer in a tomato based stew until the meat falls off the bone. Delicious!

I also rolled out some homemade pappardelle as the perfect accompaniment. I was apprehensive as many people suggest using Tipo 00, but plain flour works just as well. . A classic gremolata of parsley, garlic and lemon was a nice touch to offset the richness of the dish.

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Lamb roast was something I haven’t made in a while. Sometimes the meat can be too gamey and dry, but this time it tasted alright. The addition of anchovies to the usual rosemary and garlic really does make a difference. I also tried making hasselback potatoes which crisped up nicely.

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