"This dish requires a LOT of prep, so do that early in the day, covering everything in seperate dishes and the dairy in the fridge. It's really only about a 15 minute job to cook and should then be served right away. Broil the remekins 2/3 down into the oven, so they don't crisp the parmessan too much, 1 to 2 minutes....keep an eye. This dish was"

"I thought that this recipe was very light on flavor. The meat and sauce were tender, but lacked that deep, rich flavor normally associated with osso bucco. I would make this again, but with a robust red wine and beef or veal stock, and a bit more tomato paste. I'd also add some herbs de provence to the general braising liquids as well. Giada's recipes overall are spot on in general.