Osso bucco reheating

Question

Making Osso bucco today for the first time (on the stovetop). I was planning to serve it tomorrow night, but i am not quit sure how to reheat the meat? (I was planning to strain and reduce the sauce today).

boulangere · Answer

I would suggest reheating it, covered,  in a 250 degree oven so as to preserve the best qualities of its braise. And adding a little white wine before covering it would be a lovely idea.

barcelona · Answer

Not to late, I am going to make it tonight :). I will try your methode. Just hoping that the meat is tender because after stewing it for 3 hours it was falling from the bone but still not really tender

PieceOfLayerCake · Answer

I seem like I'm a little late, but you can always reheat slow-cooked meats in a 300F oven, strained from its liquid, wrapped tightly in foil. I do this often since dishes like this are nearly always better served a day or two later.

plainhomecook · Answer

Agree with both posts below--low and slow is important or it may burn and stick. Add a little water if you need to.

ChefJune · Answer

After it is well chilled, scape off the congealed fat. Then reheat gently. You can do that either on top the stove or in the oven - but definitely covered.

sexyLAMBCHOPx · Answer

Re-heat it slowly on the stove top in the  braising liquid until warmed through.

Osso bucco reheating

6 Comments

Popular on Food52