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Osso Buco question- Braise on bone or in slices?

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Osso Buco question- Braise on bone or in slices?

eviemichael | | Jan 12, 2013 05:14 AM

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.

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