Cookaholics Bulletin Board

Hi guys,

I was wondering if you could help me with the following:

I want to make osso buco one day before it is going to be served. The recipe (Molly Stevens) is pretty straightforward but I’m unsure of how far I should go on day 1. Briefly, the recipe is as follows:

1. Brown lightly floured veal shanks in an EVOO/butter mixturre, and sear in a Dutch oven.

2 The veal is then removed and the aromatics (onion, carrot, celery, fennel) are sautéed.

3. A few minutes later, garlic, orange zest, marjoram and bay leaf are added and sautéed for a little while. The veal is put back in the pot and everything is covered with parchment paper. The pot is put in a 300 degree oven for about 2 hours.

4. The pot is removed from the oven and gremolata (garlic, parlsey, lemon zest) is sprinkled over the veal shanks/braising liquid and it is then returned to the oven for 15 minutes.

5. The veal shanks are removed and the sauce is reduced or seasoned according to taste.

Any thoughts on how far I should go with this on day 1. Basically, would suggest I stop after step 3, step 4 or even step 5?

Thanks so much!
Gerard

I'd stop after step 3, reheat in oven then proceed.

Laurie

I have made this recipe and I stopped after step 3 as Laurie suggested. I finished the rest when the guests arrived. It worked perfectly.
Ilene

Thanks so much!

I've made ossobuco before but I've never made this particular version. That said, I'm definitely open to suggestions for other osso bucco recipes. I almost went with Lidia's "Ossobuco alla Milanese" (from Lidia Cooks for the Heart of Italy) but wasn't having much luck finding the 3" thick veal shanks she specifies locally. So if anyone has a favorite, please let me know. I think I'm going to serve it with Kenji's new risotto recipe (with a little bit of saffron added to keep it traditional).

Gerard