"Michael Nielsen" > wrote in message
...
> Hi, I promised my italian father in law to make osso buco bianco with
> risotto milanese while Im on vacation here in Italy. I made it for him
> when he visited in Denmark. I am used to electronic stoves with thick
> bottomed pots.
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I
> made it here, the stove seems way too hot. It has two settings (and the in
> between): very hot and hotter! There's different sizes of burners.
>
> After browning the meat on high, and sauteeing the veggies, I put the
> smallest burner on lowest settings to let it simmer. But it is still too
> hot, the liquids reduce too fast and the fats separate.
>
> Are there some tricks to simmer on gas burners? Or is it enough just to
> add more liquid than normal? Or add liquid frequently?
>

why are you not braising the osso bucco in the oven?