Braised Osso Bucco, do I flip it half way through?

Joined Mar 12, 2005
Braised Osso Bucco, do I flip it half way through?

Or do I cook it without flipping?

Which way is typical of braising?

Joined Nov 6, 2004
     Osso Bucco is one of those dishes that I won't order when I'm out.  It's better made at home and served when ready.  I wish you would have gotten an answer to your question yesterday, I know I wasn't on the computer all night.

      When I cook braised meats flipping or not isn't that noteworthy to me.  If it seems like there's a large difference in doneness between the two sides of the meat then I'll flip.  If they seem to be cooking near the same I'll leave it as is and just splash a little liquid on the top.  

    I can't tell you if this is "correct" or not.  But it has worked just fine in many a braised dishes /img/vbsmilies/smilies/biggrin.gif

   hope yours turned out well,
Last edited:
Joined Feb 1, 2007
If your braising technique is correct there shouldn't be any reason to flip the meat---whatever it happens to be.


Staff member
Joined Mar 29, 2002
Because I like the liquid's solids collecting and cooking on the surface above the water in  most cases. Osso Bucco, I probably wouldn't really flip as it's not tall like a braised roast.
Joined Aug 7, 2008
Braised Osso Bucco, do I flip it half way through?
No. There is no reason to flip Osso Bucco. Ideally you should be be searing your protein for texture and color before your stock and other ingredients are added. 

Latest posts

Top Bottom