- Joined Dec 23, 2010
I'm making osso buco for the first time tomorrow and something doesn't seem quite right with the recipe that I've chosen. The recipe comes from the book American Brasserie by Rick Tramonto and has never disappointed me in the past. The recipe calls for 6 veal shanks that are 2 inches thick, but since I'm cooking for 3, I've opted to cut the recipe in half and have just purchased 3, 2 inch veal shanks. The combined weight comes in at just under 2.5 lbs. Where the red flag comes up is when the recipe asks to braise them in a 350 degree oven for 3 hours. To me 3 hours seems like overkill and will result in a very dry piece of expensive meat. But, since I've never actually cooked veal, I could be entirely incorrect. So what do you think. Is 3 hours too long or is it much ado about nothing?