We had dinner at JiRaffe's Restaurant in Santa Monica, California, which offers California/French food. We tried their osso buco, filet mignon, calamari salad, prosciutto, and lemon pudding dessert. The food was very good and I would go back again. We were sorry they did not have French onion soup that night however.
The address of JiRaffe is 502 Santa Monica Blvd, Santa Monica, CA 90401. The osso buco has inspired me to try fixing this dish. Here's an untried recipe from a friend.
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Recipe for Osso Buco
Ingredients
2 lbs. veal shanks, short lengths
1/4 cup flour
1/4 cup butter or olive oil
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 14/5 oz can diced tomatoes
salt and pepper to taste
12 cup chopped fresh flat leaf parsley
1/clove garlic, minced
2 tsp grated lemon zest
Procedure
Dust the veal shanks lightly with flour. Melt the butter in a large Dutch oven, and brown the veal shakes. Remove and keep warm. Add garlic and onion to the Dutch oven and cook until onion is tender. Return the veal to the Dutch oven and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover and transfer to oven. Cook until the shanks are very tender, for about 2 1/2 hours.
In a small bowl mix last 3 ingredients (parsley, garlic, lemon zest) and sprinkle over veal 20 minutes before serving.
Serves 4.
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Tags: Santa Monica, California, Southern California, restaurant
This is all for now,
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