Hi, all. I made osso buco (braised veal shanks) for dinner last Sunday - they turned out *fabulous* if I do say so myself - I used a recipe from Cook's Illustrated's International Recipe cookbook. I have a question, though.
The sauce was very soupy, and I wasn't sure if it was supposed to be thicker, like a stew, or if that was right. Which should it be?
Here's a photo (deelady, here ya go