Make Ahead Tips
To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them cool at room temperature for an hour, cover well, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the gremolata, adding it to the sauce and sprinkling it over the shanks.
Look for arrowroot in the spice section of your grocery store.
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The perfect dish for Christmas Eve before mass.
Outstanding recipe! I come back to this one over and over again. Great flavor
I love this dish. It was the first time that I've made Osso Buco and I followed the recipe exactly. I did make it the night before. It was excellent. It's perfect for a dinner party because you do have the option of making it the night before. My guests loved it. I will make this again.
Excellent! Osso Buco is one of my favourite meals and I've eaten it numerous times in Italian restaurants. This recipe is the best I've used definitely a gourmet restaurant quality meal. I believe this is rightly served with risotto (made with arborio rice, naturally). The Osso Buco is so rich, you really do not need to embellish the risotto with anything other than parmesan.
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