Osso Buco Recipe : Giada De Laurentiis : Food Network Leg of Lamb Recipes 4.7 179 <p>I made this dish as per the recipe. No substitutions. It was fantastic. I am no chef but I felt like one presenting this dish with a side of polenta.</p><p>Please, if you are going to modify a recipe than you didn't actually make the recipe therefore you should not be commenting on it.</p> Anonymous 2017-01-16T19:34:55Z item not reviewed by moderator and published I would like to make this for a dinner party for 15 people. Can I stack the Osso Buco when I braise or should they stay in a single layer? I have made this recipe many times...it is fabulous! leolion814 2016-12-18T14:04:37Z item not reviewed by moderator and published She did not finish the recipe which is in her book. One is to strain the sauce, discard the vegetables, return the sauce to the stove and reheat it with the meat david b.

2016-10-08T18:34:50Z item not reviewed by moderator and published Yum try pork or lamb shanks Nancy L. 2016-09-23T19:51:28Z item not reviewed by moderator and published This recipe came out great But I used oregano instead of rosemary (not a fan of rosemary) there isn't anything Giada cooks that bad so far all of the recipes I tried have been very good. Marie U. 2016-08-09T20:06:32Z item not reviewed by moderator and published <p>Made this tonight. It was amazing even with the substitutions I had to make, used short ribs because local store doesn't sell veal shanks, and I only had dried herbs. No bay leaves either.</p><p>We had it with polenta that was the perfect thing to go with it.</p> dennis.kim1 2016-05-15T23:06:59Z item not reviewed by moderator and published I am generally a fan of Giada, and this recipe did not disappoint.

It was AMAZING. I hate when people rate a recipe highly and then talk about 500 ways they modified it...but I think I'm about to commit that same sin. I skipped the twine (lazy) and the flour (gluten). Based on other reviews, I added a splash of balsamic vinegar when I added the broth and I doubled the veggies and I added some minced garlic to the gremolata. I also baked in the oven at 215 for 7 hours and then let it rest for 1 hour before serving. the meat was SO tender and flavorful. Despite the modifications, I really do give this recipe all the credit for the amazing flavor profile that exploded into our mouths at dinner tonight. Use home made broth and grass fed beef and organic veggies if you possibly can. WOW. YUM. Jennifer P. 2016-05-12T23:09:04Z item not reviewed by moderator and published Thank you so much.

Your article was give me information.<br />An honor if you can visit my blog /> Anonymous 2016-03-02T14:18:42Z item not reviewed by moderator and published Tying the veal shanks was an effort. The string won't stay once you start cooking. And then, after all, it doesn't even seem to be necessary. Otherwise tasted pretty good. johnny h. 2016-02-27T19:56:48Z item not reviewed by moderator and published This is my absolute go to for osso bucco!! It's super easy, deliscious, and everyone raves about it every time I make it!!!!

Anonymous 2016-01-28T17:58:45Z item not reviewed by moderator and published This comment is awaiting moderation [removed] 2015-09-12T19:49:04Z item not reviewed by moderator and pending Osso buco ingredients are good, but far too little vegetables - must be tripled, in particular whole peeled plum tomato, use one tin (pound) per shank, not fresh tomatoes!. Add a clove or 4 garlic per shank. And no chicken stock in beef dishes, use none or beef stock, no flour either. Then most important is simmer time -AT LEAST 6 hours - yes SIX or more (9-12) in the oven at low temp (100 Deg. Cel.). Then cool over night at room temp and (next day) I remove and discard fat and bones, separate vegs from juice (heat to 40-50 deg C), skim out fat, (possibly in fridge over night), then (third day) reheat juice, reduce to half, season, mix all again and bring gently to heat.

prepare Gremolata : Chopped parsley, lemon skin grated and squeezed garlic. Enjoy. And since this is very labour intensive I quadruple all ingredients (12 shanks etc), then freeze the rest for another 3 meals without masses of time... Jeff (the Netherlands)<br /> Jeffrey.gram1 2015-08-13T06:59:32Z item not reviewed by moderator and published Especially delicious when it cooled down a bit to room temp - amazing flavors! I used a crock pot after browning the beef shanks and sauteing the veggies. Don't forget to suck the marrow - mmmm Add another sprinkling of salt when the meat is just done. krwink 2015-05-07T20:14:01Z item not reviewed by moderator and published I don't understand how this recipe can serve six people unless you use six rather than three veal. Can someone explain? I note that I successfully made this recipe wih a pressure cooker (with some modifications). Michael B.

2015-03-21T02:47:14Z item not reviewed by moderator and published No garlic...are you INSANE? LOL. if not in the dish, you need it for the gremolata which you sprinkle on top at the end. Lemon zest, parsley and GARLIC! Bon Apetit! Joe C. 2015-01-30T16:07:38Z item not reviewed by moderator and published lamb shanks or turkey legs is a variation that works well. William N. 2015-01-16T22:16:11Z item not reviewed by moderator and published Absolutely fantastic. Easy to make and an unexpected wonderful meal! Guest 2015-01-15T05:48:18Z item not reviewed by moderator and published Unfortunately, the recipe and the video are incongruent.

The video shows that the wine should be added and reduced BEFORE adding the veal shanks back into the pot; however, the recipe states to "Return browned shanks to the pan and add the white wine and reduce liquid by half." Adding the veal shanks BEFORE adding the wine and reducing ruined my dish - the veal is unbelievably tough. I accept fault that I should have watched a 4.5 minute video before assuming that the recipe was correct, but it would be nice of the recipe matched the video. Please fix! Brandyn Lau 2014-12-03T01:08:25Z item not reviewed by moderator and published Very very good. The sauce was incredible! Do not skip the lemon peel and parsley - it adds an extra dimension to the sauce that absolutely makes this dish. I served it with the traditional side - a risotto milanese - and boy do those flavors go well together! My only gripe was with the meat itself. Although tender and pretty tasty, I found the veal shanks rather small and fatty.

Next time, I might either add some veal stew meat partway through cooking, or try another type of shank that would be bigger and meatier. But as written, it's still an incredible meal, and really wasn't much effort. kascali 2014-11-08T23:56:01Z item not reviewed by moderator and published I gave this four stars, because it is a solid recipe for Osso Buco. However, with the price of veal shanks, I'm afraid that a nice pot roast would have been just as tasty, and cost much less. I expected something really exquisite, but was disappointed. While it was delicious, so is a good pot roast. Joyous56 2014-10-07T04:13:15Z item not reviewed by moderator and published Delicious! Very flavorful. My 10 year old daughter said it was the best dinner ever. I added 6 cloves of whole garlic and a pinch of red pepper flakes, but those were the only deviations from the recipe. Will definitely make again!

Cathleen Murphy 2014-09-24T01:42:34Z item not reviewed by moderator and published I followed the recipe exactly and thought the sauce was very bland. This is the first (and probably last) time I cooked veal. It is very expensive and very fatty. hwoods777 2014-09-21T23:51:56Z item not reviewed by moderator and published This was my first time making osso buco and I was not disappointed at all! I used beef shanks and cooked it for 2 hours. I also omitted the 'ground cloves' because I wasn't too sure if it meant garlic or actual cloves .. I did however add one minced garlic to the gremolata to make up for it. Very flavoursome and hearty - the marrow is to die for! Crystal0112 2014-06-18T06:13:55Z item not reviewed by moderator and published this was absolutely the best meal I have ever cooked. Used red wine and half beef and half chicken stock and modified slightly. Used Pork shanks and cooked 2 hrs. Wow!

doucin 2014-04-08T16:28:15Z item not reviewed by moderator and published I'm new to serious cooking and used this recipe for my first time making Osso Bucco. It was a complete hit! Made it for parents and guests and some asked if there was more since I only made one per person. And they were huge shanks! Got raves over the sauce! Followed recipe to a tee and only substituted ketchup for the tomato paste. Make sure to tie up the shanks well or you will have pieces of meat falling off the shank. I found each person had fun cutting the string off themselves. But use a scissor! kirklives 2014-04-03T05:07:39Z item not reviewed by moderator and published its a great dish, the first time i eat in thailand and i askwith the chef, he said he also used orange juice, so the taste like sweet n sour..what do you think about that?

Maulana M Yusuf 2014-02-21T04:37:37Z item not reviewed by moderator and published Amazing!! My fiancé and I both thought this was the best dinner I've ever made! He said "Perfect, I wouldn't change a thing." This was my second attempt. The first time I used a different recipe and it didn't go well.. lol He wanted me to try it again since this is one of his favorite dishes. This time I was determined to make it right. I'm so glad I found your recipe! Thank you!! Ashley A. 2014-02-21T01:07:33Z item not reviewed by moderator and published Wonderful dish and suprisingly easy. I used a beef cross cut shank instead of veal. there was a video of giada making this and it was very helpful but i don't see it here anymore. :( I hope they put it back on. I am making this again tonight. Kevin T.

2014-02-15T15:53:13Z item not reviewed by moderator and published Hands down, this is one of the most flavorful meals I have prepared at home in a while. The ingredients and preparation are simple but the flavors are so complex and delightful. Our family raises Boer goats, mostly for pleasure and our children's 4-H projects. This year, we decided to butcher two of our yearlings. We had Osso Buco cut so I could try this recipe. Since the only time I ate goat meat was as a leg…let me say I hated it, I was a bit worried to prepare this dish. Let me say, I am a lover! The slow braising liquid and time really made this a superior dish. I did add a couple cloves of garlic with the carrots, onion, and celery, but I followed the recipe to the letter otherwise. Thank you Giada!! Doreen Kaiser 2014-01-20T02:03:59Z item not reviewed by moderator and published Perfect! I use garlic and have modified the recipe over time. It is always fabulous.

I served it at a dinner party and it was a huge hit! regmilan 2014-01-02T23:27:55Z item not reviewed by moderator and published I've made this 1,000 times (no really) I usually use lamb shanks because they are cheaper and easier to find. I'd love to try it with pork shanks I've used beef, chicken and veal stock, home made and canned, I've made it with tomatoe sauce, fresh, canned &amp; paste. I've made it with red wine, white wine, marsala and sherry Always comes out fabulous always ends up gone. canwetalk2512 2013-12-30T19:08:13Z item not reviewed by moderator and published I used "cloves" in the bouquet garni, I didn't know any better! (this was my first time making or eating this). I used vegetable broth instead of any wine along with roasted chicken stock, doubled the veggies and it was absolutely delicious ! Maureen Y.

2013-12-17T01:16:42Z item not reviewed by moderator and published Amazing! Major typo--"cloves" means cloves of garlic! Not like the spice cloves. I used red wine and beef broth, after sauteeing the major ingredients on the stoves (veal, vegetables, garlic and onions; then deglazed with the wine), put the broth and the rest of it in the slow cooker for 5 hours on low, and it was so delicious! dimino1 2013-12-12T02:21:28Z item not reviewed by moderator and published Best Osso Buco ever, family loved it so much they asked to have it again real soon! Anne Cutugno 2013-11-07T06:02:56Z item not reviewed by moderator and published Unbelievably good. I didn't have cheesecloth and figured my guests would be so thrilled that dinner didn't come out of a can that they'd persevere through the little bits of rosemary, thyme and bay leaf.

In a pinch, a good blob of ketchup and a generous splash of vermouth works just as effectively as opening a can of tomato paste or a bottle of wine. Joseph Maurer 2013-10-11T02:55:27Z item not reviewed by moderator and published Outstanding! Also, too, the advice of others and used red wine and beef stock. So tender and the sauce was fabulous after I reduced it for about 5 minutes after I took the meat out of the pan and kept it warm. Served it with pasta and oven baked zucchini from Elie Krieger...my family raved! : Michele H. 2013-08-04T19:08:58Z item not reviewed by moderator and published Took others advice and used beef stock and red wine. Also added diced tomatoes. Best I have ever eaten - family loved it! Cooked a side dish of polenta with fresh mascarpone added. YUM!

gives2ctf 2013-07-28T19:47:31Z item not reviewed by moderator and published I wanted to make Oxtail with an Osso Buco flavor, so I used this recipe. Added burgundy wine, garlic and beef stock to it, and simmered it nice and slow...yummy!!! Pilialo 2013-04-26T14:01:21Z item not reviewed by moderator and published The best osso bucco recipe I have encountered! Directions are easy to follow and the result is absolutely outstanding! If you want to impress someone, this is the recipe to make! We prepared fetuccini with butter sauce to go with and was stunning! mikemex 2013-04-07T13:09:55Z item not reviewed by moderator and published This dish is absolutely delicious!!! Giada's way and my way. Tried them both, the only thing I added was a can of Stewed tomatoes, and a small can of tomato sauce instead of tomato paste, plus a couple cloves of garlic.

I also put less rosemary because for me it's a little too strong of a taste. The sauce was scrumptious and my husband was cleaning the bottom of the pot with a piece of bread! I will definitely make this again. I also cooked it in the pressure cooker, and instead of 2 1/2 hours or more, it took about 25 min. then I took the meat out, used the immersion blender on the sauce and let me tell you, it was out of this world! It was just enough for the six of us and everyone from 9 to 85 yrs. old cleaned their plate. You must try this recipe for osso bucco, will not be disappointed. p.s. I've tried it with linguini and polenta, both delicious, but my favorite is the polenta (so easy to make and side of steamed broccoli. Enjoy!! Angela L. 2013-03-18T20:31:28Z item not reviewed by moderator and published OMG!! I made this yesterday and thought about it all night. This was amazing. I usually don't comment, especially if I have changed some things, but this was so good.

I took some advice from fellow reviewers. I added garlic to the garni...kept the cloves. Added garlic to the sauce as well. I used red wine and beef stock. I used a leek with the onion, carrot, and celery. I omitted lemon zest as my 5 year old doesn't like anything with lemon. I took an immersion blender to the remaining liquid and served over garlic, Parmesan mashed potatoes. sooooo Good!!!! My daughter said it was the best dinner she ever had. SVScoyoc 2013-03-06T12:16:39Z item not reviewed by moderator and published so delicious!!!! but it took almost 3 hours to get tender. Juliana P. 2012-12-25T13:08:15Z item not reviewed by moderator and published Wow, this was delicious. I skipped the whole cheese cloth thing and just chopped up the herbs and added them. I also used red wine and beef broth. So good. Served over fresh linguini from fridge section of grocery store. Rave reviews from family; don't think they believe I made it. amelia w.

2012-12-16T11:30:04Z item not reviewed by moderator and published This was outstanding. My roommate raved about it and said it was like eating a meal served in a 5-star restaurant. The flavors were to die for. I could swear though that there was a gremolata recipe (lemon zest + chopped parsley + ?? instead of the strips of lemon and bits of parsley leaves in the end. The reason why I say this is that the gremolata is what makes this recipe go from "very good" to "out of this world". I will definitely be making this again. LuvPastries 2012-11-23T22:03:23Z item not reviewed by moderator and published Outstanding. I used lamb shanks which needed to be cooked, and the dish was fabulous. Skipped cheesecloth--put herbs in and later fished out stems. Poured pan juices into fat separator and then poured defatted juice into FP with vegetables and pureed to make a smooth sauce. Reheated sauce and shanks at serving time and served over creamy polenta. Company worthy!

branfordcook 2012-11-06T09:49:03Z item not reviewed by moderator and published AMAZING. After eating Osso Buco at a local restaurant, I decided to give it a try. I read several recipes before choosing this recipe, which I modified based on reviews and the other recipes, most of the recipes I found were fairly similar. As a cook, everyone should make their own modifications based on taste. Overall this came out fantastic, I will make it again, but would definetely cook it longer. The changes I made were as follows: used olive oil, added double the veggies, along with 2 cloves of chopped garlic and 1/2 leek. Used 2 cups of beef broth in place of the chicken broth and added some garlic in with the other herbs. I also used 2T of tomatoe paste, and then about 1/2 way through cooking added 7 ounces of drained diced tomatoes. I can't wait to make it again. A great dish to serve to guests along with polenta or rissoto, which is traditional and some bread to mop up the juices, you can't go wrong. barbara o.

2012-10-27T16:05:27Z item not reviewed by moderator and published I've made osso buco many times but Giada's recipe is the best by far. I personalized it by using 1/2 the oil, more than enough, double the tomato paste, garlic instead of cloves, and doubled the cooking time at a very low temperature...DELICIOUS!!! Guest 2012-08-16T21:00:13Z item not reviewed by moderator and published Very tasty... I used half veal and half lamb still was excellent. Gavin G. 2012-01-22T22:58:59Z item not reviewed by moderator and published Giada was my number one, go-to resource....and I am just trying to cook for the first time versus grill which pleases my Italophile wife...so I saw these petite osso bucos and and now I am a big hit...good thing to be with your spouse on our 16th anniversary.

Guest 2012-01-11T11:35:17Z item not reviewed by moderator and published I made this dish for New Year's Day dinner and it was an absolute smashing success. My husband had osso bucco in Dallas many years ago and said it tasted lousy! But this recipe he raved over! He said "I should have known that Giada's recipe would be a winner!" It is now a regular on our menu! Thanks, Giada!! lynne 2012-01-06T09:07:23Z item not reviewed by moderator and published Excellent recipe, although I made a few changes. Based on some previous reviews below, I used light olive oil instead of vegetable oil, also used less than the 1/2 cup the recipe called for. I substituted red wine for white and beef stock for chicken, added garlic to the herb bouquet and a clove of garlic in with the veggie mixture. Also added an extra tablespoon of tomato paste. Finally, I nearly doubled the cooking time over low heat. Simmered for 2.5 hours.

Dish came out delicious, meat fell off the bone, with a very rich sauce. Served it over some parmesan risotto. As good if not better than any Osso Buco I've had out. Enjoy * I didn't use any cloves. Not sure if the recipe here has a typo and should read garlic cloves but I used garlic instead. ChefJSlo 2011-12-31T22:11:07Z item not reviewed by moderator and published Easy to make. Follow the directions exatcly and you will have a great dish that the whole family will love. We put it over mashed potatoes and were sopping up the juice with crusty bread! YUM Guest 2011-12-24T13:28:47Z item not reviewed by moderator and published Used lamb shanks instead of veal, substituted red wine and beef stock for white wine and chicken stock since lamb is a stronger meat than veal. I let it slow cook for 4 hours and it was delicious.

beachgirlsfk 2011-12-15T14:29:59Z item not reviewed by moderator and published This recipe delivered as advertized. This Osso Buco is by far and away the best I've ever prepared. Great job Giada. Thanks. Ultraclassic2012 2011-12-14T17:13:38Z item not reviewed by moderator and published Fantastic! Loved this recipe easy to make. I forgot to get carrots but had one jar of carrots "baby food" so I put that in I think it made it even tastier...who knew you could use baby food? I also added 3 gloves of garlic and some Herbs de Provance with the white wine. Next time I will try Chanti..Thanks Giada for another great recipe CC C. 2011-11-26T16:05:44Z item not reviewed by moderator and published Great! Easy and wonderful company food. Did cut way back on the oil though. Can't wait to fix it again.

Becky The cooking Realtor 2011-11-22T22:12:45Z item not reviewed by moderator and published Wonderful!!!!!!!!!!!!!!!!! love to cook52 2011-10-30T19:38:23Z item not reviewed by moderator and published To much oil. SirEatAlot 2011-10-18T23:48:39Z item not reviewed by moderator and published Amazeballs! Yes, you read that right. Amazeballs. This osso bucco is to die for. Do it right guys- buy high quality veal shank (center cut, 2 in thick from whole foods or any other specialty grocer. That's the number one must. Second, it's all about the time. I slow cooked this dream dish on low in my Staub Dutch oven for 3 hours and change. The longer it cooks the better. Keep flipping and adding stock as needed. Thirdly, sub the recipe to your tastes. I used 2 cloves of garlic in the cheesecloth and an additional in the pot.

The other sub I made was high quality olive oil for vegetable oil. I did use a dry white wine ( Anthilia Donna Fugata- sicilian white as well as chicken stock like the recipe called for. This is definitely a keeper : thanks giada! Guest 2011-09-20T22:58:16Z item not reviewed by moderator and published Excellent recipe...I only gave four stars cuz in the future, I would add some fennel and garlic...I also used Chianti as opposed to white wine...so worth the time it takes with the chopping &amp; cook time!! So tender and rich...definitely will make again!! Ann189 2011-08-20T17:35:36Z item not reviewed by moderator and published Fabulous recipe. The only changes that I made were substituting olive oil for vegetable oil, saki for white wine and adding 2 juniper berries to the bouquet garni.

CrzyFnWngnut 2011-05-22T23:36:20Z item not reviewed by moderator and published I cross referenced this recipe with Cooks Illustrated &amp; Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe: 1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture 2. Add one extra tablespoon tomato paste 3. Braise the mixture, covered, in the middle of preheated 325F. oven for 2 hours, with lid SLIGHTLY AJAR. Transfer the shanks with a slotted spoon to plate, discard the strings, and keep shanks warm.Boil the juices for 15min, or until they are reduced to about 3 cups, baste shanks w/ reduced juices, and bake them, basting a few times w/ reduced juices, for another 10min, or until they are glazed.*Tip #3 is a critical step for this dish to turn out!!

P.S.This dish really takes nearly 4.5hrs from start to finish so if you're having friends over, start at 2.45-3pm so that it's ready @ 7.30ish. Also I agree w UncleBen re beef stock&amp; light red wine marialos 2011-04-20T23:37:26Z item not reviewed by moderator and published This recipe makes a beginner look great. I used beef stock instead and used 1/2 cup white wine and 1/2 cup cream sherry mixed together. Everybody loved the flavor and tenderness. Mike W. 2011-04-01T11:55:43Z item not reviewed by moderator and published This is a darn good Ossobuco recipe. However, there were a couple things I did a little differently, based on making this dish in the past. First off, I changed the white wine to a Chianti. Secondly, I used beef stock as opposed to chicken. And maybe most importantly, I braised the Ossobuco for 3 1/2 hours.

It HAS to braise much longer then an hour and a half, folks. After the changes, I ended up with MAYBE the best Ossobuco I've ever tasted. Guest 2011-02-25T08:31:23Z item not reviewed by moderator and published I've made this recipe many times in the last two years, I leave out the clove and sometimes I decrease the beef stock and add a can of diced tomatoes. The flavor is incredible. I know I'm doing something right when my Mom compared my Osso Buco to the one she had @ Becco's (in NY City yesterday. "Yours is so much better, their veal was stringy and your sauce has more flavor". Thanks Giada Cathey56 2011-02-13T20:12:20Z item not reviewed by moderator and published Following recipes "to the T" is not always enough to get the best outcome of a dish. This recipe is a PERFECT example. The cook MUST have that underlying knowledge that comes from experience in the kitchen. You must use Veal Shanks for the richness of flavor to impress you.

Flour the shanks so that the sauce will thicken up properly later (same concept of a roux). Adjust cooking times because not all shanks are the same: size, fat, meatiness, etc. If broth is too thin set the lid off the side of the pot so that some of the moisture could escape in the form of steam. Hold off the salt until the end. Remove shanks from pot and reduce sauce more if needed. (by the way, two cloves does not mean garlic) Outstanding dish, was really really impressive. Jenzii 2011-01-23T14:30:59Z item not reviewed by moderator and published Ain't nothin wrong with chicken stock in an osso bucco recipe, abvillian_11249173. Sounds like someone's jealous. Heh. Tater Gumfries 2011-01-19T18:35:52Z item not reviewed by moderator and published 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. Nancy J. 2011-01-19T16:45:57Z item not reviewed by moderator and published I'm pretty sure "2 whole cloves" should read "2 whole garlic cloves". Hope my veal isn't ruined. theresammohan 2011-01-16T20:07:51Z item not reviewed by moderator and published Today I spotted the 2 whole veal shanks and tried this great recipe. Easy, took awhile to cook. I used some left over Fenestra 2008 Sauvignon Blanc. Wow so flavorful. Guest 2011-01-05T22:57:16Z item not reviewed by moderator and published Gee, I read the first few reviews which did have some questions/issues/negativity in the wording, and this is not the normal patter for such a fine person as Giada is.

I don't know her, never met her, watch her show and then I just wonder if you must get just people on line who have the opportunityi to "smash" other people's reputation. I will as I hope you would, take this with a grain of salt and move on. How the hell can you screw up osso buco unless you put it in a gallof of motor oil and boiled it? Don't beleieve anything of what you hear and only half of what you see..............e w smith @ america on line dot com edwin s. 2010-12-30T10:06:34Z item not reviewed by moderator and published tasty cook time is an hour more though Kirk M. 2010-12-24T23:25:24Z item not reviewed by moderator and published This recipe was very disappointing. It was very watery,bland and flavorless. I have made several other recipes for osso bucco and this particular recipe is not worth the time or the effort.

christinaalexis 2010-12-22T23:58:22Z item not reviewed by moderator and published great recipe prepared for our anniversary! artg2009 2010-12-18T20:38:45Z item not reviewed by moderator and published This is so easy to make, and so amazing to taste. My husband is a huge fan of Osso Bucco and I was searching online for a good recipe. I decided to check out Giada's recipes for this dish and let me tell you I was not disappointed. Now i have to try her other dishes and will probably purchase her cook book. I am using the left over "gravy" I have will be topping some white rice tonight as a side dish, my husband devoured all the veal so no leftovers : ps i forgot to add the lemon zest and italian parsley - it didnt need these to add any more flavour. kbbeattie 2010-12-14T09:58:10Z item not reviewed by moderator and published This recipe is so rich and amazing. I could eat it every single day.

Don't forget the crusty bread to sop up the delicious sauce. I've made it with both veal and beef shanks and love it both ways. @Lauhayes It says "garnish" with lemon zest. You could just sprinkle a little bit on top of, and around the sides of, each plate. A tablespoon goes a long way when split into six servings. Laurie L. 2010-12-11T09:29:28Z item not reviewed by moderator and published the recipe calls for lemon zest yet does not mention when ot put it in. All I could taste is the lemon zest, this recipe has no flavor. sorry not worth the veal or even those who used beef shanks very fatty Lauhayes 2010-12-04T19:08:04Z item not reviewed by moderator and published I wish I had made more - my daughter said it was "rockin'" courtrptr 2010-11-28T11:42:03Z item not reviewed by moderator and published This was delicious, even the leftovers was a rave review. Thanks for a great dish.

Debbie's Martini 2010-11-05T14:57:00Z item not reviewed by moderator and published I'd give this 3.5 stars if 1/2 stars were allowed. Overall it was a pretty good dish, but it lacked a bit of the rich flavor I was expecting. For the time required to cook this, I expect the dish to be frickin amazing, but it was more along the lines of "pretty good". Probably won't make this again, but I'd be willing to try making another osso buco recipe kayputh 2010-10-21T23:04:11Z item not reviewed by moderator and published I was looking forward to making this because of all the great reviews. I think I was looking for something different in taste. I followed the recipe and my family ate it, but didn't rave about it. I think I would prefer something with a deeper, richer sauce -- rather than a tomatoe/vegetable sauce. Sorry, I like a lot of Giada's recipes, but I won't be making this one again.

Peskymom46 2010-10-04T18:47:29Z item not reviewed by moderator and published THis was a great meal and oh so easy. My mom gave me some pork shanks and your recipe. Followed it to the "T" I did add more veggies because the shanks here HUGE. One shank fed 2 people. I also used a pressure cooker. Cut the cooking time to 45 minutes. This was a hit with my friends. I did a last minute invite and we all enjoyed the meal. Served it with yukon potatoes, yellow squash and a salad. The wine we paired it off with was outrageous. Thanks Giada for always making me turn out great food. Kathi W. 2010-09-25T14:51:23Z item not reviewed by moderator and published The meat market had beef shanks for $0.69 per lb so we used beef shanks instead of veal shanks.

Easy to make, economical, and served over parmesean polenta, it was the highlight of my week and the only complaint my picky husband had was that I didn't double the recipe. C G. 2010-08-06T20:32:18Z item not reviewed by moderator and published I tried this recipe a long time ago and I loved it. I couldn't find a veal shank in our are so I tried turkey leg. The flavor of the broth is just so delicious. I will make this again with veal. I saved this recipe and put it my safe. azzil_88 2010-06-07T14:04:40Z item not reviewed by moderator and published This dish was AMAZING. I used beef shanks instead of veal, since that was all I could find; I also skipped the clove, and used turkey stock instead of chicken. I poured it over polenta, and went to heaven. Angela C.

2010-05-30T17:05:29Z item not reviewed by moderator and published I followed the recipe in the book, slightly different in that she uses sliced veal shanks rather than the large. It came out wonderful my husband really loved it. Thanks Giada Celtic_Mom 2010-03-29T11:26:11Z item not reviewed by moderator and published I was very intimidated at first. But it was not only easy to handle, but was absolutely delicious! My family loved it. I put a lot more veggies than the recipe and it still came out great. I will definitely try this dish again. Thank you, thank you, thank you! Makiko L. 2010-01-09T17:01:51Z item not reviewed by moderator and published We loved this! It is a pretty easy recipe, and it was delicious. I didn't have a dutch oven, so I started it in a large pot then transferred everything to a hot crock pot. It cooked about 2 1/2 - 3 hours in there.

We liked it so much we may make it for Christmas dinner again next year! Jennifer D. 2009-12-28T12:07:56Z item not reviewed by moderator and published My family couldn't believe this meal - the most tender, flavorful osso buco they have ever had - definitely a keeper! Jennifer P. 2009-12-26T22:47:58Z item not reviewed by moderator and published Trapped in the house today with lots of snow coming down, and thought this would be a good dish to attempt. Came out GREAT! Interestingly, I added some honey to sweeten it a bit about a half hour after I added the wine &amp; stock. That did the trick. I also carmelized some cippolini onions in a separate pan, with some evoo &amp; some of the leftover chicken stock. I added them to the pan at the end. Also added extra veg &amp; some diced tomatoes per other reviewers. I cooked it for almost another whole hour before I felt the veal was tender enough. Really great dish!!!

dbaj2 2009-12-19T21:44:58Z item not reviewed by moderator and published Thanks Giada! My husband loved it! It is his favorite and wanted it for his Hanukkah Dinner. Easy to follow directions and it tasted great. Sandy E. 2009-12-15T11:07:48Z item not reviewed by moderator and published This recipe follows the simplicity of the Italian kitchen.It is so good /w/ nice bottle of Chianti Classico Riserva from a quality producer/area like Colli Senesi. I always buy the veal from free range calves from Whole Foods ...it is pricey but the flavor is so intense!!! a real treat for the holidays!!!! and this meal is yummy /w/ the cooler weather...even here in san antonio ...now in the 50's...burrrr...thank you giada for staying true and NOT promoting trashy, unhealthy meals!!! mark g.

2009-11-21T10:57:31Z item not reviewed by moderator and published I used vermouth instead of wine and made it a day before so it could really soak up the flavors. A recipe you will make again and again. silvia d. 2009-10-21T15:57:23Z item not reviewed by moderator and published A big hit as all have said. My variation is using game meat as that is all we have---it is wonderful. kyakutat 2009-10-17T13:53:32Z item not reviewed by moderator and published had to use lamb shanks, my lovely wife wont eact veal. really great. john c. 2009-08-02T22:30:13Z item not reviewed by moderator and published I have made this several ways, this is a great recipe. I got the veal shanks at Whole Foods and they were topnotch, so that helps too.

I made on a Sunday afternoon and when they were done (tender) I pulled out the shanks then strained the juices and refrigerated the shanks in the juices (tossed all the mushy veggies and herbs,that way no need for the trouble of the bouquet garni, just put the herbs right into everything at the beginning) . I chopped new vegetables and put in a new pot in the fridge along with the shanks and juices. Next day had my fiance put the entire pot on the stove and simmered on low for an hour, an easy weeknight do ahead dish that he could handle-that gave me some beautifully tender veal and the veggies were not mushy. Great for me to come home to after work. (and yes the chicken broth works just fine, beef is a little too strong) Giada-- you rock!! (and after working in restaurants all my life I do believe it is a "real" job!!) Monica O. 2009-03-28T18:05:28Z item not reviewed by moderator and published A great recipe; I would suggest trying a few variations. 1) Skip the flour when browning the meat.

Coating meat with flour before browning in oil mainly just browns the flour. Properly browned meat adds much more flavor to the final dish. For more information try Googling 'Maillard Reaction'. 2) More vegetables - 2 onions, chopped; 1/2 pound peeled baby carrots, 3 or 4 celery stalks, trimmed and sliced; 2 or 3 cloves of garlic, chopped. This helps to lighten up this very rich dish. 3) Substitute dry vermouth for the white wine. The herbs in vermouth add another layer of flavor complexity. 4) Chicken stock works fine. 5) Bring to a simmer on the stove top, cover and place in a 325 degree oven for the rest of the cooking. Finish on the stove top, uncovered, to reduce the sauce to the desired consistency. 6) Serve topped with traditional gremolata, which is parsley, lemon zest and raw garlic. 7) Serve with traditional risotto Milanese, which is a saffron risotto. Earl E.

2009-03-22T13:41:19Z item not reviewed by moderator and published I never ended up using the 3rd cup of broth and I did not use the cloves. Other recipes call for diced tomatoes, I think I liek the tomatoe paste better. Thomas K. 2009-03-01T22:40:40Z item not reviewed by moderator and published Tried this recipe last night along with Giada's Mushroom Risotto recipe. It was just a perfect combination of flavors. Easily the best osso bucco i've had I might say, even better than Valentino's osso bucco. The best part is that I know that I can cook this thanks to Giada. It took me 20 minutes to prep and 3 hours to cook it. The meat literally fell off the bones when I used the tongs to take it out of the pot. I didn't bother doing the garni to keep the cost down but I did however just threw in the rosemary, thyme, and basil. Just beautiful. Jay M.

2009-02-16T14:59:40Z item not reviewed by moderator and published I come from a traditional Italian family and my husband absolutely loves Osso Buco. I have tried various recipes, and this is by far the best. I like the white wine; I have used red in the past. I am planning on making this for a Valentines Day dinner party for eight. I know it will be a hit. Giada rarely disappoints. Anne Marie D. 2009-02-09T14:14:19Z item not reviewed by moderator and published And ever soo delicious! Yummy in my meat eating tummy! #1NYYfan 2015-09-12T21:58:16Z item not reviewed by moderator and published Thanks but I don't need a three day process to make a fabulous veal Osso Buco Vera C. 2016-02-12T10:23:28Z item not reviewed by moderator and published Remove the bones? The marrow is part of the Osso experience. Stacey G.

2016-05-02T22:28:46Z item not reviewed by moderator and published Depending on the size of your shanks, three can make six servings Vera C. 2016-02-12T10:24:01Z item not reviewed by moderator and published Honestly, what you did should not have impacted the final result. I am sure many who posted how much they liked the recipe did what you did. Perhaps you undercooked the shanks? buy 2014-12-07T18:12:25Z item not reviewed by moderator and published I considered this and allowed the shanks to cook longer than the recommended time (checking throughout the cooking process) as the meat was not tender. The final texture of the meat was tough and overcooked. I repeated this recipe this weekend following the instructions in the video; the meat was much more tender and easily fell off of the bone. It is equally possible that many who posted watched the video and made the appropriate change. I just think that the recipe should match the video.

Brandyn Lau 2014-12-15T17:21:01Z item not reviewed by moderator and published I agree that step had nothing to do with the failure on your first attempt. Tim Dougherty 2015-01-27T18:14:37Z item not reviewed by moderator and published You had to have under cooked the meet. It's very hard to over cook and it turn tough. Even when over cooked it just disintegrates. We use the same shanks in a Mexican dish called cocido and the only way it's tough is if you under cook. <br /> chilabean 2016-01-28T17:20:52Z item not reviewed by moderator and published Try making it with pork shanks if you can find them. My daughter says it was really good with the pork. panno.clarice95 2015-09-12T16:49:20Z item not reviewed by moderator and published use turkey legs instead of veal shanks. it works well, cheap, healthy and tastes great. William N.

2015-01-16T22:13:59Z item not reviewed by moderator and published Doreen, It's really nice that you are rearing goats...scary that you butchered two! Anyway, goat meat is really sought after in other countries because of its red meat flavor, but lean meat characteristics. If you plan on having goat meat for dinner sometime, I suggest looking up Indian or Jamaican goat curry recipes (the meat is cut with the bones into 1-2 inch pieces)...you may enjoy it then...besides Giada's recipes of course =). M de Lima 2014-09-28T18:32:27Z item not reviewed by moderator and published Ketchup???? At the cost of veal, that's frightening Mollie M. 2014-01-04T21:44:09Z item not reviewed by moderator and published I have made this over and over and it is the best carol d.

2014-04-08T17:26:48Z item not reviewed by moderator and published A brown chicken stock (made from browned bones) will give the best flavour. I make my own when I debone chicken thighs and it's nice and rich tasting. tracey l. 2014-02-06T19:38:23Z item not reviewed by moderator and published On TV Osso Buco Recipe | SimplyRecipes.com Osso Buco Recipe Yield: Serves 4 to 6 Ingredients 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon) 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick) 1/2 cup diced carrot (1/4 inch cubes) 1/2 cup diced celery (1/4 inch cubes) 1 medium onion, diced 1/4 inch pieces 2 Tbsp (about 4 cloves) chopped garlic 3-4 sprigs fresh thyme (or 1 tsp.

dried) 1 cup dry white wine 1-2 cups chicken or veal stock Flour for dusting the meat before browning Salt and Pepper 2 Tbsp Minced flat (Italian) parsley 1 Tbsp grated lemon zest 2 cloves garlic, crushed and minced Method 1 Preheat oven to 325°F. 2 Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan. 3 Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside. 4 Add the onions, carrots, and celery to the dutch oven.

Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes). 5 Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half. 6 Combine the gremolata ingredients, place in a separate small serving dish. Serve on top of risotto or polenta . Sprinkle with gremolata. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Osso Buco on Simply Recipes. Thank you! If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter ! You might also enjoy... Showing 4 of 23 Comments Henry Terrific.

My girls loved it, save the lemon shavings (kids!) JP Hiya, i have been eating this dish since i was a kid. I adore the stuff and can’t get enough of it. I personally don’t use the Pancetta but i will certainly give it a try next time i get some shin….Speaking of that, osso bucco can be rather expensive, so what i tend to do is order a whole shin from my local butcher 3 days in advance of when i need it, the entire shin costs me around £25 and i usually get about 6 cuts from it (supermarkets charge waaaay more than this), the bonus (apart from the cost) is that you get the whole shin bone too, so i get the butcher to cut the bone (so it bends)and then pop the bone in with the portions, then i use the handle of a wooden spoon to poke out all the marrow into the sauce just before serving……the taste is sublime!!! Go see your butcher, you’ll save money i promise! Mindy I just made this tonight and I have to say this is one of the best Osso Bucco I have ever eaten. So tender, no knife was needed.

Now I’m sorry I only made four shanks. Will be making this again very soon. A great meal in this cold weather. Thank you Andrée Lapierre My mother who is 84 years young had always wanted to sample Osso Buco but didn’t fancy the look of it in restaurants or the cost sooooo I tested your recipe, may I say that it was more than tasty, we had 2 shanks and proceeded with the recipe as given, delish. I will make this my one and only Osso Buco recipe, very moist. Thanks for sharing. Montréal, QC Maurice I just finished preparing this dish with lamb shanks? I seasoned the meat heavily with salt, pepper and garlic powder too. It was perfectly seasoned. Delicious, 5*! Flavors marry well! I cooked with stock not broth and substituted prosciutto instead of pancetta (it works beautifully). I added a little lemon juice to the gremolota to moisten and it worked well also. You need no knife, cut it with a fork. I will try it with veal shanks when available. Lemons zest adds just the right touch but not too sweet.

Beef Osso Bucco Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter Traditional osso bucco is a warm hearty meal for a cold winter's night. 0:15 Taste.com.au - July 2007 , Page 4 Recipe by Kate Murdoch 4-6 pieces beef osso bucco plain flour, for dusting salt and cracked black pepper 2 tablespoons olive oil 1 stick celery, chopped roughly 2 cloves garlic, finely chopped 4 cups (1L) Campbell's Real Stock Beef 1/3 cup (80ml) red wine (optional) 400g can chopped tomatoes 1/3 cup chopped flat-leaf parsley instant polenta or mashed potato, to serve Energy All nutrition values are per serve. Select all ingredients Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside. Step 2 Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly.

Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes. Step 3 Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato. Osso bucco means 'hollowed bone' which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal osso bucco is available at most butchers. If using veal instead of beef use chicken stock and white wine to complement its delicate flavour. You can also try this recipe with lamb shanks. The long, slow cooking time produces succulent and tender 'fall off-the-bone' meat. Osso bucco can be stored in an airtight container and frozen for up to two months. Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections. Make the most of this beautiful fish in these delicious dinner ideas.

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It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Please enter your email address to reset your password Osso Buco Recipe - Allrecipes.com MSROOTZ 8/5/2006 Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta! Miss Tracy 5/19/2006 I am a private chef and a vegetarian. I have meat eating clients and have to make them certain things that I cannot taste. A few weeks ago one client suggest that I make her and her husband Os... FRED NIELSON 10/7/2002 I love this recipe. I have made it many times. It isn't all that time consuming. If you do your brasing in a crockpot it requires little attention. You'll want to make risotto Milanese to go...

DANAAMCMILLAN 12/31/2002 I doubled this recipe for 2 families totalling 7 people and we pretty much inhaled the whole thing! It was very good. Served it with Risotto and fresh bread to sop up the juices. Because I do... Greta 6/7/2007 This is a fantastic recipe. I had never made Osso Buco before but had often seen the cut of meat at the butchers. I made it to take to a family dinner as my contribution and it was a hit of the ... Patrick 12/26/2005 When my wife and I paid a visit to Boston last year we went to a place named Mama Marias. It is here that I tried Osso Buco for the first of many times, thanks to Amy's recipe. Any time I invi... SMMMSWIMMER 2/10/2003 I combined this recipe with one that I already had. I used two 14 ounce cans of diced tomatoes and doubled the veal amount and also used the crockpot for the braising. Outstanding.

SSchuettenhelm 6/23/2005 This was amazing! I unfortunately didn't have any thyme but it still tasted great. I also changed the veal to lamb shank and I added beef broth instead of water since I figured that would add ... DINNER123 2/18/2003 This recipe is so delicious it tastes like a restaurant prepared dish. It is time consuming and does take a long time to cook so sometimes I double the recipe and freeze it. Traditional Osso Buco Recipe - Allrecipes.com COVERDALE 10/20/2008 I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks... ABEDWANI 7/7/2005 This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted ... spence3787 9/11/2006 An excellent recipe by itself.

Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a da... guzziman 1/1/2006 This recipe is so good and so easy, you are crazy not to make this! I had to substitute red wine, but still excellent. I have made this dish several ways, but this recipe is a combination of all... Crystal S 1/6/2013 I must be in the minority after looking at the ratings for this dish.... I usually love Osso Bucco, but after making this 2x, it has a very different flavor that I just didn't care for. Sue 11/16/2006 I loved this recipe, but I browned the shanks on both sides in a skillet then transferred them to a crockpot and cooked them for @ 8 hrs. it was so tender!! Kerinholland 1/14/2007 What a tasty dish!!! The white wine is definately key and as advised I added (3 tbs) Italian herbs.

I also decided to add (for 6) half a small can of tomatoe paste for the tomatoe sauce effect... pr1977 3/7/2008 This is a very good recipe. The only problem is that it isn't actually a "Traditional" ossobuco. The Italians weren't introduced to tomatoes until after this recipe had been invented. kerstinaurora 1/26/2007 AMAZING recipe that any Italian will be proud to serve! I even used the wrong cut of meat (could only find boneless veal meant for stew) but it did not affect how fast this meal was devoured. J... Classic Osso Buco recipe | Epicurious.com grated zest of 2 lemons Advertisements Preparation 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom.

Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also. 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil. 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove. 4.

For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table. Recipes are reprinted from Cooking with Wine by Anne Willan, published by Harry N. Abrams, Inc. In association with COPIA, The American Center for Wine, Food & the Arts. Related Video Write Review I have made this recipe several times. I usually double it for eight people, so there is ample sauce. . Per other suggestions, I do not double the orange zest. I use veal stock, and 2 tablespoons of rich veal Demi glacé. After the meat has cooked,(which I do on the stove top), I strain out all of the vegetables. Then, I reduce the sauce and thicken it with a bit of flour. It's generally stupendous. cocopazzo from Southampton, NY / Flag if Inappropriate This recipe is bullet-proof, to my mind.

I have cooked it in half proportions and it's still a winner. I have been known to add some pitted deli-style olives to the mix, as well. equivag from Sydney NSW / Flag if Inappropriate I have been making this recipe since 2003 and it is awesome! As others suggested I do use a little more carrot and only 1 orange for 4 veal shanks. A good butcher will have more uniform shanks. Add a tablespoon of veal demi glace from Williams Sonoma for richness and cut back on the salt. Some of my friends like the gremolata, but I personally can do without it. Great with all kinds of sides, fettucine, rissoto, orzo, or this last time I made potato and celery gratin! You can definetely reduce the sauce on top of the stove to make room in your oven for the gratin. (and yes tie the shanks for a better presentation) pamolive from Virginia Beach, VA / Flag if Inappropriate With or without the Gremolata, it's a deeply flavorful Osso Buco. Will definitely make it again, next time using smaller rounds of the veal.

The large pieces I used took much longer to cook and I think the smaller ones are more juicy, though an advantage of the larger pieces seems to be less fat. The dish is much better the second or third day after it's made. joanadria / Flag if Inappropriate Very good! Used less wine and more chicken stock and it was good. Just make sure the liquid covers up most of the meat! dnals from Palo Alto, CA / Flag if Inappropriate

Question: Traditionally, what kind of meat is used in the dish Osso Bucco?
Answer: Veal