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Question about osso bucco

Jenwas Dec 28, 2012 06:45 PM

I'm making osso bucco, but due to time constraints, I'm browning he shanks tonight and refrigerating them to braise tomorrow. Is that ok?
And can I leave my covered Dutch oven out in my kitchen overnight or do I refrigerate it as well?(my house isn't hot)

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  1. roxlet RE: Jenwas Dec 28, 2012 06:48 PM

    It's fine to brown and then braise -- Osso Buco is very forgiving, but I'm not sure I'd want to leave it on the counter overnight. Refrigerate it to be on the safe side.

    2 Replies
    1. re: roxlet
      Jenwas RE: roxlet Dec 28, 2012 07:01 PM

      Thanks. I already refrigerated the browned shanks, but I was going to leave the pot on he stove - only the oil and browned bits in it- out. But I guess I'll make room for it in the fridge!

      1. re: Jenwas
        monavano RE: Jenwas Dec 28, 2012 07:25 PM

        Definitely store the pot and shanks. You'll want that flavored fat to cook the veggies.

    2. t
      tardigrade RE: Jenwas Dec 28, 2012 10:11 PM

      How cold is "isn't hot"? 60? 50? 40?

      When I've left things out overnight, I've first brought them to a boil, covered the pot with a well-fitting lid, then brought back to a boil after it sat before going any further. My mother used to store stews and soups in an unheated entryway - but that was in sub-freezing weather.

      I'm not clear how much time browning the shanks the night before will save: the braising's the part that takes the longest. When I make osso bucco, the browning's the quickest step.

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