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Jul 29, 2005 06:19 PM

Osso Buco question

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I am having company for dinner tomorrow night and am going to serve Osso Buco. Does anyone have experience/opinions on whether cooking the osso buco today, or even tomorrow morning, refridgerating it, and then reheating it will affect the quality of the meal? It would be a huge boon to me if I could, (and do something else I need to do tomorrow afternoon,) but I don't want to compromise the meal. I have actually read some recipes that say it gets even better this way, but I don't know firsthand if that's correct. If you do think it will not compromise the dish, do you have any special tips or suggestions about whether I should cook it to completion and then throw it in the fridge, or whether I should stop at some earlier point in the process and then continue from there? Thanks in advance for your help.

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  1. One of the joys of Osso Buco is that you can make it ahead. Go for it today and enjoy your tomorrow.
    Hint: tie the veal pieces to retain their shape and do not cook it for the full length of time. Cool and refrigerate overnight. (Yes, of course you can remove the congealed fat, but please leave some. Fat is what makes food taste good!) Tomorrow, reheat it gently, continue cooking and make the gremolata fresh. Gremolata does not benefit from sitting - the fresh zing of just-zested lemon mixed with fresh garlic & parsley is best savoured soon after making.

    6 Replies
    1. re: Sherri

      I agree with Sherri completely. Tie 'em to hold their shape, cook to about 30 minutes before done, make the gremolata fresh and leave some fat. Enjoy.

      1. re: Sherri

        I have never made Osso Buco and this may seem like a dumb question and quite obvious... But, when you say "tie" the pieces to maintain their shape, what exactly to you mean--aren't they shanks--how exactly do you tie them, etc.?

        1. re: Funwithfood

          There is no such thing as a dumb question, none of us were born knowing how to cook. It is only dumb if you pretend to know something and never learn anything new.
          FYI: according to Marcella Hazan, "ossobuco" in the Milanese dialect means "bone with a hole" or hollow bone, which is exactly how your plate should look after you have sucked every bit of goodness from the delicious marrow!

          If you place the shank piece flat on the counter, the marrow-containing legbone will be in the center of the slice -- think round plate with a circle in the center. Tie the shank around the outside edge, mathmetically it would be the circumference, of the shank slice. A single piece of (100% cotton)+/- 12" butcher twine ought to do it. Trim the ends for neatness. Remove string after cooking & before serving.

          1. re: Sherri

            I should have started my answer one step back. Think of the (vertical) veal shank as a (vertical) tree trunk. The Osso Buco uses the shank, but sliced in (+/- 1.5") horizontal pieces, much like logs would be cut from the tree. The tree rings would be synonymous with the flat sections of the shank, while the bark outside is where you would tie the shank with string, around the whole circumference. Hope this helps clarify the shank-tying. Otherwise, good luck in your new lumberjack career.

            1. re: Sherri

              I've got it, thanks! Maybe I'll give it a try this fall :)

        2. re: Sherri

          better then next day in my opinion. win-win situation!

        3. Mmmm...osso buco. If this outrageous heat didn't make me long for cooler weather, the mention of osso buco put me over the top.