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Can I make osso bucco in advance?

starfish Jan 19, 2009 05:02 PM

I want to plan a dinner for an evening when I'll be out all day. Would it work to braise the veal in advance and then store for a day or two?

  1. d
    DishyDiva Jan 20, 2009 05:53 AM

    Most definitely. In fact, I always make osso bucco ahead of time and allow the flavours to meld. Usually, I prepare it on the weekends, let it rest for a day or two and serve it on a weekday.

    1. HaagenDazs Jan 20, 2009 04:40 AM

      If you're at all concerned about the presentation/them falling apart you can half-braise them for maybe 1.5 hours, but that's just an idea - it's not necessary. You're going to have to heat them through completely before you serve them anyway, so I just thought I'd mention it.

      1. s
        starfish Jan 20, 2009 04:19 AM

        Thank you all for your help!

        1. jfood Jan 19, 2009 05:32 PM

          Yes and please do. All braises do better the second day.

          1. s
            sophie fox Jan 19, 2009 05:29 PM

            Sure, any stew can benefit from sitting overnight as far as I'm concerned.

            1. z
              zamorski Jan 19, 2009 05:27 PM

              Yes, I do it all the time. Works great. The biggest challenge for me is to try to keep the slices looking nice if I transfer them from the pot to a plastic container for storage. If you have the room, you might try storing in the cooking container.

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