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!
3 responses to Osso Buco (part II)
[…] This post was mentioned on Twitter by Vienna, Vienna Bradley. Vienna Bradley said: New post up at TinyTestKitchen – perfect for a lazy midweek meal – using the leftovers from the osso buco – http://bit.ly/dv4amI […]
I can’t imagine there would be any leftovers from your delicious osso buco ..
but if there are, this recipe (osso buco !!) sounds like a perfect way to use them
all up. Great blog .. wonderful recipes .. thank you!
Thank you! The osso buco recipe makes just enough for four people but most nights I’m just feeding two so I usually have a bit leftover, which is perfect for with some fresh pasta. Hope you keep enjoying and reading TTK! xo