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.
I’ve eaten Osso-buco many times but never had an opportunity to make it myself. I finally made some. This recipe was great to follow. Most of the time is spent to finely dice the mirepoix (carrots, celery & onions). I like the way it’s broken down into three steps. For newbies in the kitchen, preparation is key. Prepare the first two then begin the stovetop cooking.
Make the gremolata while the first two are in the oven.
Don’t skip on the Anchovies unless you are allergic. It’s a key ingredient which will enhance the overall flavour and saltiness.
Made this exactly as recipe except we ate it with saffron rice garnished with barberries + the gremolata. WoW! what can I say!
Just fabulous. Will make a great Epiphany evening meal. 5 Stars.
Thank you :)
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