Since Osso Buco takes several hours to cook, I like to throw in some extra shanks so I have leftovers for the following day. You can simply heat the meat and sauce on the stove to serve over rice or you can make beef sandwiches with a side of sauce for dipping.
- 4 slices sourdough bread
- 2 tablespoons butter
- leftover osso buco, shredded
- provolone cheese (mozzarella)
- side of sauce
Preheat a skillet on medium to low. Butter one side of each piece of bread. Place one of the slices on the skillet, butter side down. Top with leftover beef and cheese and add the other slice of bread, butter side up. Place a lid over the pan so the cheese melts. Let cook for several minutes and flip to the other side. Cook for a few minutes longer. Serve alongside the osso buco sauce for dipping.
This recipe should make two sandwiches.