This looks amazing!! I bought some beef shanks to try and your recipe is the first thing that popped up in my search for how to cook them. I'm eating carnivore these days and am on a quest for some great recipes with less expensive cuts of beef. I will go less on the veggies and spices but can't wait for this!! Thank you.... so well explained too!
Another carnivore here. You can totally do them without any veggies. Save the liquid at the end of the cooking and place in a glass jug in the fridge. After a few hours, you can remove the tallow from the top and use it for cooking. The rest turns to a jelly - use as a bone broth substitute instead of your morning coffee if you're still having coffee. I used water to start with instead of stock and seasoned the meat well with salt and pepper. Both the osso bucco and the resulting bone broth were delicious. I used a slow cooker and left it overnight.
Made Osso Buco for first time. Mostly followed this prep and it came out very good. Two things I realized though was; (1) - make sure the butcher gives you two shanks of equal size and (2) - I could easily have just used my 12" dutch oven for entire cooking process. Nice dish.
I've been making this dish for 30+ years and it's my favorite. Try adding a couple strips of lemon rind. Otherwise, my version is close to this one and I always make it all in my Dutch Oven. As a side, try Risotto Milanese instead of mashed potatoes. I use my own canned tomatoes, sieved and I don't add tomato paste to the veggies but I think that might be a good idea. I'll try it next time.
It looks delicious, but OB is a rustic dish usually served with the vegetables it's braised in. Yours looks more elegant, but those veggies are so delicious in that sauce.
My husband and I just made your OssoBucco today. It was very rich and filling. I do believe the sauce was a bit greasy. What did we do wrong? We used beef shanks. Next time I want to try it with Veal shanks. Thanks for the video, we look forward to watching more.
Going to try this recipe today. I sure would appreciate it if you would slow down a bit. I like to write the steps down and I have to keep reminding. TY
Followed this recipe to the T with some elk shanks. Except I used beef stock because that was what I had on hand. It was the best thing I’ve ever eaten
Thank you for uploading this video clip looks awesome 😋, however being a Chef for 37 years we either puree the vegetables and Napa the sauce over the is so buco or served the vegetables around the or sosso buco. But that was we did it. But still looks delicious 😋
OMG…..I tried this recipe today, and as I’m indulging in this combination of flavors, tender meat , veggies, accompanied by your mash potatoes recipe. È molto deliciosso!!!! 👍👍👍
Being Born and Raised in World Famous Bensonhurst Brooklyn NYC you leanr how to cook very young. I have to say this Osscobuco is a 10/10 in my book. Excellent 👌
What! That's a crime. 40 minutes? Instapot is that a pressure cooker setting or? I nearly bought one but to many size options. When there's to many options I will just stare at them and overthink everything until eventually giving up and buying booze instead
Be careful with tomato paste in cast iron. You can erode your seasoned pan and long time cooking can make your food taste metallic. And don't forget the gemolata garnish it will give the professional touch when served.
What do you mean "better than steak"? - It IS steak! - I understand "Osso Buco" means "hole of bone". What makes the dish is the bone marrow slow cooking in the sauce. Choice of meat here is up to your preference, any type of meat can be used. As long as you have that bone marrow, the dish can be called Osso Buco. Even if you use chicken or fish.
@@MatthewAugusta Of course but that's a red herring fallacy. You may be a good cook but you don't know your logical fallacies. You can't cook Osso Buco on a grill because you need to slow cook the marrow in a sauce. Besides not all steak is cooked on a grill.
Yes I like your presentation quick and easy 👍But I would skip carrot 🥕 in this recipe because it’s too sweet and it adds a lot of sweetness to the dish!
@@MatthewAugusta - Yes please do. I cook for my wife who has a great palate. So the pressure is on! The dish came out marvelously! Best one I've made. :) Respect.
