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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I’ve made this MANY times, and it’s always a hit. Although polenta is traditional, the risotto is magical. Love.
As good or better than any ossobuco I have had. 5 stars!
I have made this dish with the saffron risotto recommended and it is melt-in-your-mouth delicious. My guests always rave. This is one that is worth the time investment.
Very delicious post.
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