Orange-fennel osso buco from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on November 12, 2012

    p. 192 While I did question whether to use a half cup of sherry vinegar (I did) and, though I needed to adjust the cooking method to ensure the fennel cooked properly ultimately we were delighted with this fresh, flavourful dish, it really wowed our guests. The fact that it comes together with relative ease is a bonus. Changed recipe by cooking for 30 mins at 375 w the lid on after adding the veggies then, removed lid, raised heat to 400 and cooked additional 20 mins. Also tucked fresh orange segments onto plated dishes vs stirring in. The book suggests a soft, grapey Merlot w this recipe and I have to say, it was a perfect pairing. This really was a delicious dish. Fresh flavours, not too heavy and very aromatic. If I’d been thinking, I would have given each plate a quick sprinkle of fennel pollen but I’ll have to save that for another time! Photos here: http://chowhound.chow.com/topics/875826#7703426

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.