Friday, March 8, 2013
Osso Buco with Creamy Polenta and Gremolata
Yes, yes, I know it has been forever since I posted anything (actually over a year). I have been trying to follow the idea of less talking more doing. For the most part, this has been a very productive approach. Now I am kind of swinging the other direction. More talking, more relaxing...
Labels:
Garlic,
gremolata,
lamb shank,
Lemon Zest,
Matt,
Parmesan,
Parsley,
polenta,
Salt,
Zenato Rippasa
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