Happy holidays all. I am serving the main course at my house for 13 people (my tiny house and 13 people!!!). Others are bringing salads and desserts. I have 2 vegetarians and 11 omnivores and I'm making 12 braised lamb shanks (always one extra) and a non-vegetarian polenta (with chicken stock) and a vegetarian polenta.
My intention is to make the shanks 2 days early. I'm going to pull them out of the braising liquid when they are a bit cool and hold them overnight in the fridge - same with the braising liquid. Next morning, I'll defat the braising liquid and put the shanks back in the roasted pans with the liquid.
Here's my 1st question: I want to have them hot at 7pm for dinner. What temperature to reheat them? and how long (I think they will be in 2 separate roasting pans).
2nd question: If I finish off the polenta at 6:30 (just when everyone is arriving), will it stay soft and warm in the pot until it goes out or will I need to 'reheat it' (worried about putting a flame under it again) and add more liquid to soften???
Thanks for the advice.
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