“This is just a fabulous combination. The recipe was inspired by the late Fresh Café in Winnipeg, where I used to have it all the time. And look at that photo — those are the best poached eggs I’ve ever seen.” — Mari
If you haven't had Ossoc bucco (meaning bone with a hole...Oh those Italians) you really must! It is an Italian speciality of cross-cut veal shanks braised with vegetables, white wine and broth. Here, we created the modern and more popular version with tomatoes, carrots, onions and gremolata.