Whenever we invite guests to dinner, my first question to myself is, “what shall we serve?” And my answer to me is, “I don’t want to spend all my time in the kitchen while our guests are here.” So I try to plan foods that can be prepared ahead of time…at least where most of the actual “work” can be done in advance! Then all of those pots, pans, cutting boards, knives, etc. can be washed and put away.
For very special guests and occasions my go-to recipe is Osso Buco. The entire main course can be made one to two days before serving. In fact, it is better if it is made ahead of time! This is one of those meals where the meat is braised for hours and is falling off the bone succulent.
Last Mother’s Day I made this on Friday night and took it to my mom’s house on Sunday. It was the perfect lovely meal and nobody had to work very hard on Mother’s Day!
But beware, veal shanks are trés expensive, $$$. If you can’t find them on sale, try making this with pork shanks, much more affordable.
After braising is complete, through Step 15, remove from heat and cool at room temp for about 1 1/2 hours. Cover and refrigerate for up to two days. When ready to serve, remove the solidified fat that will have risen to the top. Let sit out for about an hour to take the chill off and heat in a 325º F oven for 25-30 minutes or until heated through.
In a small bowl mix together: