I'm cooking osso buco out of Mario Batali's Molto Italiano cookbook. I need to double the recipe to feed 8 people. How should I go about cooking this? Should I just double the recipe and braise everything in one Dutch oven or should I divide it into two Dutch ovens? I'm concerned that putting 9 shanks in even a very large Dutch oven may result in fully submerging some of the veal in the cooking juices, thereby negatively affecting the braise. Any suggestions would be super appreciated. Thanks!