Reply to "Classic Osso Bucco Pairing Help"

I've seen quite a few recipes for osso bucco, but the major differences were with the cooking liquid. I've seen them with either some red wine or white wine or no wine and/or stock, either chicken or beef.
The bouquet garni is probably what will change more the taste. Thym, leek, garlic, parsley, bay leaf, any various combinations.

Is there anything else that could make a big difference?
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