Recipe: Compotée d’Osso Buco
Ouch. Pictures don’t lie, do they? Over the weekend, my cooking pal, Amy, and I attempted to re-create the Compotée d’Osso Buco that we had one afternoon in Paris (above, left). Pierre, the chef, had given Amy a loose idea of how he made it, so armed with a few notes, we hit the stove.We started with a great cut of veal from Florence Prime Meats (5 Jones Street @ West 4th, NYC), then followed Pierre’s vague instructions, adding a little of our own instinct.