The Commons

Autumn dinner menu

Chris — Mon, 13 May 2013 22:17:53 +0000

Download our Autumn dinner menu here Dinner a la carte May

http://thecommons.com.au/wp-content/uploads/Dinner-a-la-carte-May1.pdf

Downtown Organ Trio

Chris — Wed, 06 Feb 2013 01:27:45 +0000

DOWNTOWN ORGAN TRIO – Live at THE COMMONS

Sissy Strut by The Meters. For your listening pleasure. Find them in the bar every Saturday night.

Sissy Strut- Live at The Commons

Valentines Day Menu

Chris — Mon, 04 Feb 2013 00:03:37 +0000

Valentines Day Menu

Seasonal Feasting Menus

Chris — Wed, 17 Oct 2012 21:37:30 +0000

SEASONAL FEASTING MENUS

Our three-course taste of the season is designed especially for group dining.

Available to all group sizes by prior arrangement. Required for groups of 20 or more guests.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

$45 option

~~~~~~~~~

To Start

Share plates of local and house-made charcuterie and vegetable antipasti

Main

(One choice per group)

Slow-roasted shoulder of Mirrool Creek lamb w/ pomegranate molasses and spice crust

Whole rainbow trout wrapped in prosciutto and roasted in apple cider

Mains served with a selection of seasonal vegetables

Dessert

House-made doughnuts in rosemary sugar

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

$55 option

~~~~~~~~~

To Start

Share plates of local and house-made charcuterie and vegetable antipasti

Main

(One choice per group)

Roasted rolled loin of Mirool Creek Lamb w/ pinenut and apricot stuffing

Individual whole-roasted poussin stuffed with lemons

Mains served with a selection of seasonal vegetables

Dessert

House-made apple doughnuts in with seasonal fruit compote.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

$65 option

~~~~~~~~~

To Start

Share plates of local and house-made charcuterie and vegetable antipasti

Main

(One choice per group)

Roasted and stuffed porchetta with roast potatoes, honey-roasted heirloom carrots, and char-grilled asparagus.

Standing beef rib roast with horseradish crust

Mains served with a selection of seasonal vegetables

Dessert

House made Leche frita

Seasonal fruit dessert

~~~

Booking Conditions

Dietary and health requirements happily accommodated by prior arrangement

48 hours notice required for Seasonal Feasts

Tentative bookings will be held for maximum of one week

In the event that you cancel your reservation with less than 48 hours notice, $300 will be deducted from the credit card number taken as security

Last minute changes in group numbers may be subject to charges.

Menus are subject to seasonal changes and availability of local produce

Amex payments are subject to a 3% surcharge

A 10% surcharge applies to all bookings of ten or more guests

All prices stated are per person

Christmas Feasts at THE COMMONS

Bob — Wed, 17 Oct 2012 07:00:03 +0000

CHRISTMAS MENU 2012
3 Courses $55pp
Main & dessert $40pp

A choice of one dish from each course

First Course
Zucchini flower salad
Carpaccio of topside beef
Kingfish cured in beetroot and horseradish, with heirloom tomatoes and gin-infused cucumbers

Main Course
Ocean trout en croute
Chicken, herb and pistachio galantine with sour cherry sauce (served cool)
Ana’s ricotta and herb ravioli with burnt sage butter (v)
Grass-fed NSW sirloin with potato fries and Paris butter

Dessert
Cherry Pavlova
Eccles cakes
Seasonal fruit in Champagne jelly

Drinks
A number of drinks options are available. Tabs, cash sales or a combination of both can be arranged to suit your group’s requirements and budget. We have a quality beverage list of wine, beers, sparkling, select spirits and carafes of long summer drinks.

Bookings
Please call Rebecca Reed on + 61 2 9358 1487 or email hello@thecommons.com.au for all inquiries.

//////////////////////////////////////////////////////////////////////////////////////////////////////////////

BOOKING CONDITIONS
All dietary and health requirements happily accommodated by prior arrangement.
All tentative bookings will be held for maximum 48 hours.
In the event that you cancel your reservation with less than 48 hours notice, $300 will be deducted from the credit card number taken as security.
All major credit cards accepted. A 3% surcharge applies to Amex payments.
A 10% group surcharge applies to groups of ten or more guests

Customer reviews in 2012

Chris — Wed, 06 Jun 2012 05:07:54 +0000

VARIOUS CUSTOMER REVIEWS & RANTS 2012

Thank you to all for the nice-words and/or useful feedback. Always good to know what we do well, and where we could do better. Cheers!

~~~~

Erik M. Seattle, Washington, U.SA

“I have been by The Commons numerous times in the last few visits on my way to other Darlinghurst pubs and restaurants, and I was honestly looking for 13b this time around. But 13b was closed, so I popped across the street and immediately regretting not having made The Commons a destination much sooner.

I was just looking for a place to settle in and read my book over a couple glasses of vino, and the downstairs/downtown bar fit the bill to a T. It has a rustic, speakeasy atmosphere that’s casual, cool and comfortable. The bartender was a very pleasant chap who was deftly and effortlessly whipping up cocktails, pouring drinks, and making small talk with everyone who made their way to his bar.

The background music was primarily a mix of jazz that created a perfect background for the quiet conversation and occasional round of laughter erupting from one of the handful of tables tucked into the various rooms.

For my final drink, I migrated upstairs to the patio so I could enjoy what looked to be one of the last pleasant evenings the week was going to offer, and while it wasn’t as comfortable as the bar, it was a nice change, even if they were playing Cat Stevens.

There are a number of bars in this town I’ve added to my “must revisit” list, but I think The Commons may be the only one I realistically expect to revisit before I head home this time.”

~~~

Rachel Q. Randwick

“This is a great little hidden treasure, located on a small side street off of Crown. My flatmate had recommended this place. There is a nice outdoor area, as well as some tables by the fire. There’s also a cool little basement area for drinks and blues music.

Came here with a date for dinner. Ordered a bottle of wine for about $37, which was the cheapest, but it was nice. We started with the prawns and I got the snapper with carrot mash, my date got the duck confit. The food was delicious, the service was great.

Overall, the place has an awesome vibe, great for food, drinks and a fun night. It’s not cheap but not too pricey.”

~~~

Dom P. Burbank, California, USA

“I’ll start with the restaurant. The food here is never disappointing. I had so many great meals here, I can’t even tell you what is my favorite thing. The staff is always great. Attentive and friendly.

The real reason I spent so much time here was the small bar downstairs. In this great little place, I found music that made me so incredibly happy. I was fortunate to stumble upon Jesse and James playing the blues one night and their incredible talent kept me coming back time and time again. If you get the chance to go and see these guys play, do so. Do yourself a favor and go see them before they are discovered and become big stars. Then you can say, “I saw those guys back in the day.” Wednesdays, Thursdays, and Saturdays. Trust me! Go see them.

The bar staff downstairs are also really nice, and I enjoyed many a wonderful bottle of wine, and quite a few well made cocktails in my many visits.

Tell ‘em Don says hello.

Enjoy!”

~~~

Teri Y. Chicago, USA

“This eating house is everything rustic and vintage. It goes back to the basics of using fresh seasonal ingredients and having a meal without any pretensions. I think Jamie Oliver will love everything that The Common represents. The farmhouse setting and wooden tables and chairs add to the charming vibe of this place.

I had the breakfast item of corned beef hash with poached egg. I want to call the poached egg magical because I had no idea it was even possible to make poached eggs this perfectly. The egg was solid oval on the outside but very very delicate and when I took a bite into it, the egg white and yolk were still in semi liquid form which literally melted in my mouth. The corned beef hash was fresh and well seasoned. My husband ordered the lunch item of BBQ pork ribs. I tried some of it and couldn’t stop raving about it (I generally am not even a fan of ribs). The meat was soft, almost falling off the bone, and the glaze was just perfect. The roasted corn on the cob was a very nice rustic and delicious touch to it.

Word has it that The Commons was born out of a group of friends who wanted a place where friends could gather for a simply good meal in a down-to-earth setting and I think this place is a gem. The sandstone wall in a farmhouse setting completes it all. Love love love this place.”

~~~

Barry T. Sydney

“The downtown bar has a very prohibition-era / speakeasy feel to it, a great place if you are into the small bar scene. Some delicious cocktails to be had.

Also the farmhouse set menu for groups is also very reasonably priced (which is a 3 course meal).”

~~~

Dom A. Sydney

“The Commons is a cool little cafe by day which turns in to a cool little cafe at night. Whilst I’ve only enjoyed a coffee during the day (which was good mind you), I’m yet to sample the breakfast and lunch delicacies although if it’s anything like the dinner bar menu then I’m sure it’s a winner.

Usually me and friends go for a drink and share breads and dips and all that sort of stuff but one night my companion and I decided to splash out and treat ourselves to the fish pie and steak and boy are we thankful we did!

I like the stoned wall interior and wooden floor boards and the courtyard is quite.. pretty (ok that’s a touch feminine but it is!). The atmosphere is always nice and relaxed and during the warmer months you can hire old vintage bicycles for the day and they’ll even supply you with a hamper. It’s a really good idea but I must admit, seems like too much hard work for me!”

~~~

Alecia W. Sydney

‘Dining at The Commons is like heading over to your mate’s place for delicious home cooked meals, but with a heritage dining room and friendly waiter service. Housed in a beautiful sandstone building, the humble façade welcomes guests through wrought iron gates and into a farmhouse-like space with low ceilings and long timber benches.

Menus created by the kitchen are all about locally sourced, seasonal ingredients used to create classic dishes, so you’ll find plenty of specials to accommodate for the best and most readily available ingredients. Visiting for the first time with a francophile friend, we opted to share the duck liver pate with cornichons, served simply on a wooden board with slices of toasted bread. I followed up with a rich lasagne layered with house made pasta sheets – according to our waiter, just like his nonna makes it.

The meals on offer were quite simple, but everything tasted great and knowing that the chefs are using sustainable produce is a definite plus. I’ve not yet visited their lower level bar, Downtown, but hear it has quite the following in Friday nights.’

~~~

Seaton K. Sydney

“Down on Burton Street, away from the loud rampant partying of Oxford Street lies a small restaurant and pub called The Commons. But there is nothing common about this place.

You enter through the courtyard. Tables scattered behind a wrought iron fence. The alfresco mood of this space makes me imagine a place like Naples, though I’ve never been nor do I know anything about it, but it feels inspired.

There is table service for the restaurant element of the venue, but also for the drinks. Which I must say are a little pricey, though we may have ordered a fancy kind of beer as I’m sitting with two beer connoisseurs who like to try new boutique ales when they can.

“$9 for a bottle? Okay.” Don’t want to look cheap. “Thank you.” [Seaton pays begrudgingly.]

Then downstairs is where the real fun starts. There’s a small room filled with books and a piano and it has a Victorian feel to it. We shot a music video here once as we felt it gave off the vibe of a hunters lodge in Colonial times. Of course we added the necessary Deer heads and animal foetuses in jars, but the place looked a treat.

It’s a slightly pricey establishment, bordering on exclusive but not quite there and I’m sure many will find enjoyment and tranquility within it’s confines. Though one thing is for certain, it is anything but Common.”

~~~

Leah W. Sydney

“The small cocktail bar culture is really starting to grow wings here in Sydney. It seems like every week, a new special little place crops up somewhere. And usually it’s the no-sign, secret password, spin-around-5-times-and-wiggle-your-ears-for-entry type of place.

I went to the basement of Commons on a Wednesday for a nightcap. It was virtually empty down there, which my friends assured me was an absolutely fluke. The stone walls, low ceiling and shadowy lighting gave me that “I don’t know if we should be down here” feeling. With glass vases, a minimalistic case of stacked books, and an old piano, it felt a little like your alcoholic granddad’s secret basement speakeasy- the place he might escape for a cheeky little scotch before supper. The Common’s atmosphere, coupled with its thoughtfully crafted cocktail menu, proved to me without question that this dirty little secret is definitely one worth sharing. But please, keep it at a whisper.”

~~~

Jake T. Sydney

“Sydneysiders have been yearning for something with substance, sophistication and style for several years. Yes, you’ve got Zeta Bar and the numerous tourist haunts in Darling Harbour but nothing catering to locals who want a nice cocktail with a great chilled out atmosphere. Then came along The Commons, a place that oozes coolness yet doesn’t ooze attitude (something quite rare for Sydney).

The Lamborghini Gallardo parked outside when I was there tells a lot about the clientele (and prices) at this establishment but don’t be deterred. I was really impressed with this bar. There is nothing quite like entering a venue that makes you feel genuinely welcome.

The upstairs restaurant is very nice however the true jewels lie in the basement. As I walked down the stairs to the bar I could hear a roar of people and laughter with the familiar sound of jazz music. The bar is definitely ‘cozy’ (translation: ’small’) but it has a great friendly beatnik atmosphere. I ordered a Caprioska ($18) from the Bartender while my friend was still reading through the copious number of cocktails on the menu. The Bartender was really attentive, he asked my friend ‘what sort of cocktails do you like? I’ll make you something special’. Needless to say, my friend said it was definitely the best cocktail he has ever had. The Caprioska was worth every cent, not just for the drink but also for the atmosphere that comes along with it.”

~~~

Ana S. Sydney

“My partner and I have been searching for another “grown up” location and The Commons delivers. They’ve created a warm atmosphere, great food and drinks and a cool vibe that is neither pretentious nor trendy. The front patio outside has a communal style adorned with church pews and school desks. In the dining room on the main level, they keep it cozy in the cool months by lighting one of their fireplaces that gives it a nice rustic feel. Downstairs holds the intimate bar and sounds of cool jazz can be heard over the lively conversations. I’ve only had dinner here and I can assure you that their food philosophy is right on. The menu is limited, but they focus on seasonal, local ingredients that you can truly taste in their dishes. The house-made pasta of the day is fantastic and when the chicken parmigiana is on the menu it is one of the best. It can get quite busy so book if you have a group over 4. The service was also friendly, helpful and attentive. I’ve always had a good experience here and plan to keep it on my Surry Hills shortlist.”

SMH Ten Best Bars in Sydney

Chris — Wed, 06 Jun 2012 01:55:38 +0000

#5. The Commons
This cosy bar and restaurant has a great courtyard but what we really like is the sandstone subterranean basement bar, where they play 1950s music on an old record player and sometimes have live music. This summer there will be live blues every Wednesday from 8pm. The food is good, too, with specials changing every day – try the house-made pasta.

Address: 32 Burton Street, Darlinghurst. Open Tuesday to Sunday, 6pm until late.

Drinks: Wine from $7 a glass, craft beers such as Lord Nelson Three Sheets for $8 and cocktails such as the Harvard (cognac, sweet vermouth and bitters) for $18 or a rye whiskey sour for just $13.

Atmosphere/vibe: 10/10

Cocktails: 9/10

Music: 10/10

Food: 9/10

Value: 10/10

AUSTRALIA, The Menu

Bob — Tue, 24 Jan 2012 02:28:06 +0000

We are everyone and nowhere but if we are something, it is at the very least playful

Available during Australia, The Week – 24th to 31st of January.

HIS MAJESTY’S LUNCHEON
½ dozen Sydney rock oysters served with brown buttered bread and Coopers stout.
$16 / $9 stout

A tribute to Australia’s first royal tour by Prince Albert in 1868. At a Sydney picnic, the guests in his honour were served stout, oysters and brown buttered bread before noon, Champagne, chicken and lobster after. The 1544 quests polished off 1182 magnums of Champagne and 798 bottles of beer, continuing to drink even after the Prince was rushed off to hospital after being shot by an Irish nationalist.

FACE LIKE A DROPPED PIE
Meat pie w/ mashed potato, mushy peas, pea shoots and dead horse, of course. $20

A summary of our food history in a humble pastry parcel, albeit this time made with the best ingredients.
‘Australians hold up the meat pie and as our national dish. It has everything: it’s borrowed; it’s crude: it’s contents are dubious; it’s portable and factory made.’ ~ Michael Symons, One Continuous Picnic.

SWEET AS BRO
Peach Melba Pavlova $12

Dame Nellie Melba was ours, but the Peach Melba was invented by Auguste Escoffier at the Savoy Hotel in London to honour the Australian soprano. The Pavlova, named after the Russian ballet dancer, was invented by the Kiwis, but we always claim their best as our own. Stealing bloody bastards that we are.

Cocktail Functions at THE COMMONS

Bob — Thu, 10 Nov 2011 01:21:57 +0000

THE COMMONS offers cocktail canapé packages suited to the duration of your event. You may either personally select individual items on this form to the required value, or simply chose from our pre-selected menus on the following page.

For more information, download our events package here
THE COMMONS_Special Events Package

////////////////////////////////////////////////////////////////////////////////////////////////////////////////
OPTION 1 – PERSONAL CANAPÉ SELECTIONS
Choose from any canapes to make up the value of the below packages.

Light - (1-2hr event) Minimum Food Spend $35 pp
Substantial – (2-4hr event) Minimum Food Spend $45 pp
Premium – (4hr – Full evening event) Minimum food spend: $65 pp

~~~
$2.50 per canapé
Crostini ~ Smashed pea & parmesan
Crostini ~ Cannellini bean & black olive
Caprese canapé ~ Cherry tomato, boconcini & basil bites

$3.50 per canapé
Sydney Rock Oysters ~ Choice of natural or w/ chardonnay vinaigrette
Arancini ~ Mushroom & pecorino
Polpette ~ Biodynamic veal meatballs in a tomato sugo
Croquette ~ Cheese & herb

$4.50 per canapé
Crostini ~ Ocean trout rillette with a herb and pomelo salad
Crostini ~ Goat curd & caramelised shallots
Arancini ~ Chorizo, Manchego cheese & saffron
Croquette ~ Salt cod & roasted pepper
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto

$5.50 per canapé
House-made duck liver paté ~ Served with cornichons & sourdough toast
Roast pork belly bites ~ Free range pork w/ pickled kohlrabi
Fried olives ~ Stuffed w/ porcini mushroom & buffalo mozzarella
Cured Kingfish ~ Beetroot and hendricks gin cured
Sweet spiced dolmades ~ Vine leaves stuffed w/ spiced lamb & rice
Smoked salmon blini ~ Smoked salmon & goat curd on sweetcorn polenta blinis

$7.50 per canapé
The Commons Scotched Egg ~ Pork & fennel crusted poached egg
Wagyu Mini Burgers ~ Wagyu beef & blue cheese burgers on Sonoma mini rolls

////////////////////////////////////////////////////////////////////////////////////////////////////////////////
OPTION 2 – PRE-SELECTED CANAPÉ MENUS
Short on time or need suggestions? Simply chose from the following pre-selected menus, or use them as a guide. These have been put together by our chefs as a balanced mix of canapés suitable for most groups.

$35 Per Person ~ Light Pre-Selected Menu (Valued at $36pp)

Crostini ~ Smashed pea & parmesan ($2.5pp)
Crostini ~ Cannellini bean & black olive ($2.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Polpette ~ Biodynamic veal meatballs in a tomato sugo ($3.5pp)
Croquette ~ Cheese & herb ($3.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Fried olives ~ Stuffed w/ porcini mushroom & buffalo mozzarella ($5.5pp)
House-made duck liver paté ~ Served with cornichons & sourdough toast ($5.5pp)
Rosemary doughnuts ~ House-made bits size doughnuts in rosemary sugar ($2.5pp)

$45 Per Person ~ Substantial Pre-Selected Menu (Valued at $47pp)

Crostini ~ Smashed pea & parmesan ($2.5pp)
Crostini ~ Ocean trout rillette w/ a herb & pomelo salad ($4.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Arancini ~ Chorizo, Manchego cheese & saffron ($4.5pp)
Sydney Rock Oysters ~ Served w/ chardonnay vinaigrette ($3.5pp)
Croquette ~ Salt cod & roasted pepper ($4.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Roast pork belly bites ~ Free-range pork w/ pickled kohlrabi ($5.5pp)
House-made duck liver paté ~ Served with cornichons & sourdough toast ($5.5pp)

Rosemary doughnuts ~ House-made bits size doughnuts in rosemary sugar ($2.5pp)
Cracked chocolate tart ~ Served with cream & balsamic strawberries ($3.5pp)

$65 Per Person ~ Premium Pre-Selected Menu (Valued at $67.5pp)

Crostini ~ Smashed pea & parmesan ($2.5pp)
Crostini ~ Cannellini bean & black olive ($2.5pp)
Ocean trout rillette w/ a herb & pomelo salad ($4.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Sydney Rock Oysters ~ Served w/ chardonnay vinaigrette ($3.5pp)
Croquette ~ Salt cod & roasted pepper ($4.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Roast pork belly bites ~ Free-range pork w/ pickled kohlrabi ($5.5pp)
House-made duck liver paté ~ Served with cornichons & sourdough toast ($5.5pp)
Kingfish ceviche ~ Beetroot and hendricks gin cured ($5.5pp)
The Commons Scotched Egg ~ Pork & fennel crusted poached egg ($7.5pp)
Wagyu Mini Burgers ~ Wagyu beef & blue cheese burgers on Sonoma mini rolls ($7.5pp)
Cracked chocolate tart ~ Served with cream & balsamic strawberries ($3.5pp)
Cheese Platter ~ Selection of fine cheeses, with sourdough & fruit toast, honey, walnuts & Muscat grapes ($5.5pp)

Osso buco recipe

Bob — Wed, 27 Apr 2011 11:04:24 +0000

So this is on our menu at the moment, and is the first addition to our new recipe section of the website. It is indeed a traditional slow cooked dish, and may not be suitable if you don’t have the time. However we’d like to share it with you, and if you do find the time on a rainy day it is perfect. If you don’t, you can always cheat and come in for it, grab a glass of wine, and sit by the fire any night during May.

Osso Buco

Ossobuco is Italian for “bone with a hole”, in reference to the veal shank with which it is made. Veal shank or shin, is a flavourful and relatively cheap cut, which although a theoretically tough cut of meat, becomes incredibly tender when braised for a long time. This is a beautiful, hearty farmhouse dish, with rich flavours and great melting texture, perfect for late autumn or winter. We like to serve it with a simple Risotto Milanese (saffron risotto) or cheesy polenta but you could quite happily eat it with mashed potato. You should definitely drink a glass of red wine with this. We recently had it with a beautiful bottle of Barbera brought back from the King Valley, but if you have a bottle of any strong red lying at home, and you can’t be bothered leaving the house in the rain, drink whatever fate has chosen for you. Just be warned that red wine and Italian cooking may lead to long conversations, inevitably about nothing. The good thing is, talking about nothing and eating good food is very important. Over and out.

Ingredients

8 veal shanks
2 cups beef stock
1 tablespoon tomato paste
4 tablespoons olive oil
60 g butter
2 carrots, cubed
3 sticks celery, cubed
2 onions, finely chopped
3 cloves garlic, crushed
800g tinned peeled tomatoes
1 teaspoon dried thyme
2 bay leaves
4 tbl spoons plain flour

Method

Preheat oven to 200°C

Heat 20 g butter and 2 tablespoons of olive oil in a large saucepan

Add carrots, celery, onion and garlic and cook for 5 minutes then pour them into a large heavy based casserole dish or baking tray

Dust veal shanks well 4 tablespoons flour, salt and pepper

Melt remaining butter and oil in frying pan and brown veal

Lay veal on top of carrot/celery mixture in casserole dish

Pour the tomatoes, tomato paste, beef stock, thyme and bay leaves into the frying pan
and bring to the boil. Reduce heat and simmer for 5 minutes then pour over veal.

Cover and bake for 2-3 hours

Recipe notes
This is traditionally served with a Gremolata:
Grate rind of 2 lemons and add to 2 cloves finely chopped garlic and 1/2 cup chopped parsley. Mix together and sprinkle on top of cooked Osso buco.