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linary traditions have prized dishes using lamb shanks or veal shanks, but one of the best known is Italy's osso bucco. It's made by br aising the shanks in a sauce made with wine and water or broth, usually with a small quantity of tomato paste. When the shanks are fork -tender, the braising liquid is boiled down to concentrate its flavors, becoming thick enough to act as a sauce. They're traditionally served with saffron-scented risotto and a topping called gremolata, a mixture of breadcrumbs, garlic, lemon zest and parsley that compl leptin diet ements the rich flavor of the shanks. Freezing Osso Bucco Rich, slow-cooked braised dishes such as osso bucco are well-suited to advanc e preparation. Whether you make your shanks in a roaster or a slow cooker, making a large batch is no more difficult or time-consuming cecilia palomino sgs than making a small batch. Freezing and thawing makes little difference to their texture. Allow one shank for every two people if you'r .

package it separately in serving-sized bags or containers. Reheating Osso Bucco Thaw frozen osso bucco overnight in the refrigerator, which maintains a food-safe temperature. Or thaw it safely in cold water or in the microwave, when you plan to cooked it on the same da y. Refrigerator thawing gives you leeway to postpone your meal for a night or two without compromising food safety. Reheat the meat and sauce in a preheated oven at 250 to 300 degrees Fahrenheit until they reach a food safe temperature of 165 F when tested with an insta low calorie diet nt-read thermometer. Use that time to cook your risotto and mince your gremolata, or to prepare your own choice of accompaniments.Prep 1 Submerge the head of escarole in a large bowl of cold water several times while gently working your fingers between the leaves. Let t cecilia palomino sgs he escarole soak for a few minutes so any dirt and debris can settle at the bottom of the bowl. Place the head of escarole on a towel t .

place them in a bowl. Massage the leaves while tossing them, squeezing them hard enough to break down the cell walls without breaking the leaves. Squeezing and popping the cells releases an enzyme that breaks apart bitter compounds. 4 Blanch the escarole in boiling, sa lted water for 30 seconds. Remove the leaves with a slotted spoon and place them in a bowl of ice water. Remove the leaves from the ice water and place them on a towel to dry. 5 Chop the leaves crosswise to the desired thickness if you want to saute or stew them. Leave medifast diet the escarole leaves intact if you want to use them in a salad or braise them. Cook 6 Let the escarole come to room temperature and seas on it liberally with salt 15 minutes before cooking it. Sodium leaches some of the moisture out of the leaves, taking the bitter compou cecilia palomino sgs nd with it. Wipe the salt and moisture off the leaves before using them. 7 Cook escarole with fat. Butter, a flavored oil such as olive .

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