Mmmmmmmmm, ossobuco... I've only had it a few times, once with lamb shanks, usually with beef shanks, cooked by me. Usually delicious, except once when I cooked it when first visiting Albuquerque for some a2kers (I took the bit about differences in cooking time too much to heart and I developed a pan of shoe leather with fine gravy). Oh, and once in a restaurant in Modena, Italy, where it was veal, and of course perfect.
I forgot to thank Roberta for the Teuschers' champagne truffles (too busy gulping them down),
Milk does have balls, silly wabbit, and it also has duds!
though Teuschers are better, much better, she opines.
