Osso Buco question- Braise on bone or in slices?
I would usually just cook the shanks on the bone, but since I am making this dish for 20 people, I figure if it's on the bone I won't be able to fill it in my braiser.
My butcher told me to get it off the bone and he would slice the meat in around 1.5 inch slices.
Is this a bad idea? I don't want to have to buy another braising pot, the one I have is expensive!
Also, if I keep the slices stacked almost to the top of the pot, is that problematic?
Thanks in advance for the help, I don't want to screw it up.
I don't think you would call it osso buco if it's not cooked on the bone. It wouldn't develop the same full flavor or texture, and you wouldn't have the marrow from the bones. I would cook it in two separate pots, or in one or more large roasting pans.
I have to agree with kitty food - I just don't think you would get the same flavor if you braised without the bone. I would definitely split it up into multiple pots and they don't necessarily have to be "braising" pans.
I've been mulling over your dilemma since I read your post a several minutes ago, and I agree with Kittyfood. You do need the meat on the bone for the very reasons she stated. Plus, if you stack the veal it will steam rather than braise in the sauce and not cook evenly.
The brasier could be used to serve, ladling some sauce over and putting the rest in a gravy boat.
Has to have the bone in. Otherwise it's just 'stew'. Part of what makes 'OB' such an enjoyable dish is the fact that there's this large bone in the middle of the plate. Unusual for many folk but memorable. Of course the points made about losing the 'OB' flavor and marrow are important.