Osso Buco (part II)
Posted on 31 March 2010
One of the best things about making a dish like osso buco is the leftover potential. I love to take the meat off the veal shanks and add it to the remaining sauce. The best way to keep the veal as beautifully tender as it was the day before is to reheat the sauce slowly over a gentle, low heat.
I serve it with fresh egg fettuccine and heaps of freshly grated Parmesan. The fresh egg pasta cooks in 2-3 minutes officially making this a quick weekday meal and perfect for those midweek nights when spending hours over the stove is not something you want to do!