HOME > Chowhound > Home Cooking >

Discussion

Question about osso bucco

  • 4

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)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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

      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

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

    2. 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.