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Osso Buco Milanese
Book Information
The Professional Chef (8th Edition)
Page: 662
Ingredients
All-Purpose Flour
Bay Leaf
Brown Veal Stock (page 352)
Carrot
Celery
Dry White Wine
Garlic
Gremolata (page 662)
Leek or Celery
Olive Oil
Onion
Parsley Stem
Thyme
Tomato Paste
Veal Shank
Tags
Braising and Stewing