"Pico Rico" wrote:
>
>why are you not braising the osso bucco in the oven?

With older stoves very often the oven temperature doesn't go low
enough... and when braising in an oven it's much more difficult to
check on how the dish is progressing. I always braise on the stovetop
so I can check seasoning, liquid level, and tenderness... I see no
point to oven braising, to me oven braising is as unsophisticated a
cooking style as crockpot cookery. Oven braising is caveman cookery,
from when neanderthals used real dutch ovens directly over live coals
before thermostats were invented... when food was over cooked ,
undercooked, or tasted like shit they just shut up, ate, and
grunted/mumbled oh well, TIAD mammoth again. LOL