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Affordable Recipes for a Crowd

Slide 13 of 14

Osso Buco with Citrus Gremolata

Ethan Stowell sticks to Italian tradition when making osso buco, braising low-cost veal shanks and then topping them with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley). He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness."

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