Question about osso bucco
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)
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.