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<blockquote data-quote="Jiffy" data-source="post: 353278" data-attributes="member: 6332"><p>I've made the osso buco recipe before. It's very good! No tricks, follow Steve's recipe. The worst part is cutting the shanks into 2-3" discs. A sawzall and a bench vice is your friend. I usually do them right away verses freezing them first.</p><p></p><p>I'm not a polenta fan so I swap that with garlic mashed potatoes and a steamed veggie or salad of your choice.</p><p></p><p>PS: Save the juice if you don't eat it all!! I use it for soups/stews ect... It truly is liquid gold.</p><p></p><p>PSS: Braise time is subjective...it's done when it's done. Don't try and rush them. Just keep adding stock to keep them covered.</p></blockquote><p></p>
[QUOTE="Jiffy, post: 353278, member: 6332"] I've made the osso buco recipe before. It's very good! No tricks, follow Steve's recipe. The worst part is cutting the shanks into 2-3" discs. A sawzall and a bench vice is your friend. I usually do them right away verses freezing them first. I'm not a polenta fan so I swap that with garlic mashed potatoes and a steamed veggie or salad of your choice. PS: Save the juice if you don't eat it all!! I use it for soups/stews ect... It truly is liquid gold. PSS: Braise time is subjective...it's done when it's done. Don't try and rush them. Just keep adding stock to keep them covered. [/QUOTE]
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