I made veal osso bucco for the second time for a dinner party. The first time it was fall-off-the-bone delicious, but last night the meat was not very tender and it was hard to separate the meat due to it's fat content. I was so disappointed because I paid a steep price for it and everything else (milanese risotto, brussel sprouts with pistachios and lemon, spinach salad with proscuitto and pine nuts) was perfect. I wonder if the osso bucco didn't have enough liquid in the pan (perhaps last time I had more sauce), or if the cut of the meat was poor? I used a dutch oven on top of my stove and cooked the veal shanks for over two hours on simmer. The tomato, beef stock, carrots, celery, onion and bacon liquid covered the shanks about half way. The last time I used the same recipe. Any thoughts, or cooking experience you'd like to share with me? I am frustrated with the results.