"One of our more rustic but utterly comforting dishes, osso buco is braised in a rich flavourful broth with fresh porcini mushrooms, white wine, veal stock and thyme until the meat is nearly falling off the bone," says Curtis Stone. "Bone and all, it's then formed into a pie with the braising liquid and encased in a buttery pastry, with the bone forming the vent. To eat, scoop out the marrow from the bone and dig into the pie." The pies can be assembled up to 2 weeks ahead and frozen in an airtight container. Don't thaw; instead, add 10 minutes to the cooking time.
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