I made veal Osso Bucco last night following the Marcella Hazan recipe. I made it last night, cooled it, put in the fridge and plan to reheat tonight for guests along with a risotto milanese. This morning I noticed a bit of a fat layer on top of the sauce, should I skim that off before reheating, or just let it melt back into the sauce to give it a richeness? I have made Osso Bucco but always served it right after it was cooked so I never noticed the fat before. Any tips would be great!