Osso buco is ABSOLUTLEY also made with pork shank and even Ox-tail is a very popular variation and a favorite in this house. Osso Bucco literally translates to "bone with a hole..." Which means any shank will do. I give you that a veal shank is the most common/traditionally used but I wouldn't go so far as to say say "nothing else is Osso Bucco." I'm not playing "Gotcha..." I'm just pointing out that there are other options as some people won't touch veal with a ten foot pole and it would be a shame if they were to miss out on a fantastic dish, thinking there is only one choice of meat. :) So dont throw bricks, ok? ;) That said, I will take issue with one thing and suggest that you DO give it a try and sear your meat longer and get a truly brown (not burned), caramelized finish to your meat... It adds to both the flavor and the texture of the dish and its visually much more appealing than the pale gray color you have there. Try it, before you yell at me, and ask the viewers which they would rather see. :) You DO make great videos and dishes and I hope you take this as the positive, constructive feedback intended and not as just "trolling" by someone with nothing better to do than grouse at other people's stuff because I do appreciate the effort you put in. Thsnks! Thanks for the video...
News flash: Yesterday’s Instant-pot Osso Bucco has made me a 5 star chef at my home. Had relatives and guests over. Just one trip to the butcher along with some polenta sitting in the cupboard and I’ve now risen to cooking stardom. (I humbly bowed and said “Thank you, thank you but please just throw money”). My favorite compliment yesterday was: ‘I didn’t know you could cook like this”. So once again Jeff, what can I say except thank you and that tasty home cooked goodness was had by all. Grazie, or however you say it. You da man.
I am Italian and your Osso Bucco recipe is perfect, when I can’t get veal shanks I make it with lamb, also you are a good teacher, I am learning to use my instant pot from watching you. Thank you.
Jeff, you made me buy an Instant Pot. I've been watching many of your videos and can't wait to try it out. I got the Duo Plus 60. Osso Bucco will be my first meal. Keep the videos coming. I have about 20 dishes that I want to try.....of course the way you prepared them. Keep the videos coming. Awesome RUclips channel. Many thanks to you.
I made this today... both my wife and I were blown away by the tenderness of the meat and fantastic taste.. will certainly make this again! thank you very mucho Pressure Luck
You are an absolute joy to watch! I am going to make this, this weekend. Sadly my grocer does not have Veal Shanks, and have to settle for Beef Shanks.
I've made Osso Buco for many years and the most delicate and savory one is the veal. But, I've used lamb, pork and beef shanks and still turns out great! I've been looking for a really good Osso Buco for the instant pot and I think your recipe will fill the bill. Thank you for the recipe! My partner is also named Richard, ain't they the best!?
Right?! It doesn’t have to be made with veal. I’d never put veal in the instant pot bc it’s already so tender and it’s SO good cooked in the oven. Plus idk I feel like it would disrupt the marrow. But if you’re using beef shanks? I’ll 100% try it in the ‘pot sometime.
I have never tasted veal before but I think I might give it a try now, you definitely get a like from me fellow chef, have a wonderful Saturday afternoon!!
You are amazing with your wonderful cooking! This looks soooooo good, just yummy. Another I will have to try. Thank you so much for sharing all your recipes and videos with us. Love it. Claudia
You don’t need an instant pot for veal. That’s a very expensive cut of meat ($30/lb where I live) and does better in the oven. However, beef shanks which are a very tough cut of meat and very economical, would be great in the instant pot. Osso Buco is the cut of meat (leg) which can come from a cow, a lamb, a pig, a deer, etc. It doesn’t have to be made with veal. It literally translates/means “bone hole” (osso = hole and buco = bone). It can be made with veal, beef, lamb or pork. Or whatever animal shank ya got.
Clear, precise, easy to follow recipes you do, thank you so much ! What kind or brand of seasoned salt do you use if I may ask? Thanks again for a great channel.
I can't wait to try this. It's one of my favorite dishes to order in a restaurant because it seems so complicated to make at home. Way to go Jeffrey. You're my hero.
Trying this tomorrow, can't wait. What do you think abut using a searzall, or maybe even a broiler for a minute or two to add some color/ Maillard effect to those shanks?
Cooking it as we speak. I will certainly give you an update. Here in France, the oso bucco veal shanks have a lot of meat on them. The veal is also natural and not Provimi.
Hello Jeff, my Name is Daniel and I am writing you from the Netherlands. I have 2 questions about your recipe. I’m going to attempt to make this dish as a surprise for my wife, this coming Saturday. My 1st question is: in 4:49 min you say you use “better than bouillon” . I don’t think I’ll be able to find that here in the Netherlands, I’ll have to use bouillon cubes. What would be the bouillon cubes to water ratio? How would you make this dish if you had to use bouillon cubes? My 2nd question is: If I were to use beef shanks instead of veal shanks, what would the timer for pressure cooker need to be? 30 min + 10 min natural release maybe, (because beef is a bit sturdier than veal)? I would love to hear from you so that I can make a good dish. Greetings from the Netherlands.
I’m lucky enough to live in northern Italy, and the trattoria down the street makes this-but its only available every once in a while because of the time it takes them to cook it(the slow way). I will try this way myself soon. They also make a killer guanciale (pig cheek)that has the same tenderness, but I think is even more flavorful. Have you ever tried that in the instant pot?
Ok, if you have not seen LeighannSay's new video trying to do one of your recipes, you need to go watch it. I think it is only fair that you film yourself doing one of her make up video tutorials! You'll see why after you see the great effort she put into giving the instant pot her best shot! hahha...she was awesome trying to learn from you. Maybe you two should do a collaboration make-up and cooking video! PS - I bet you just got a lot of new subscribers today, too!
Hi handsome😊UK signing in ,mmmmmh top notch again👍 Intrested to know your channel name ....pressure luck,did it come about by using the pressure cooker ,chucking all in and luck what came out at the end ? Or....press your luck ?as in each setting provides a never ending supply of uses ect ,it's a great name ,a great guy to front it ,great recipes ,which have never failed ,continued success Jeff ,......love the marrow bones of you dear man💕
It looks amazing !! Delicious, can’t wait to try this recipe, I just brought some lamb chops, the other day, Do you have a Recipes for Lamb Chops in the Instant pot. Thanks for Sharing !! 😀❤️😀
Shalom to you and for the way you do your videos "focus on the food without hundreds of empty words", amazing and delicious. I am thinking why you don't use red wine instead of white wine "red meat red wine". Thanks a lot to you from Kurdistan.
All I need to do now? is find out if my local meat market (only one for miles around) can supply me with veal shanks! The only veal I have gotten from there so far? is frozen veal cutlets ... great for veal picata, but obviously won't work for this recipe. Thanx for the ideas :)
Damn you I'm going out to buy instant pot today. One question: is there an alternative to using *corn starch* ? I notice it's in almost every of your recipes, and I am not too keen on using it as thickener.
You should try this dish with Pork shanks. They are much more flavorful. But you will want to add a little flour to your mix as pork does not have as much of the connective tissue that breaks down to thicken the sauce like veal does.
@@tonilyng4851: My knowledge of Italian is limited to what I have learned from watching a lot of movies but, I believe you thanked me for my idea. You are welcome. Thanks.
Jerry - just pulling your leg. Yes, I thanked you for your idea. Growing up Italian, it was mandatory to speak it or else. As for my last name, it is Irish in case you are wondering. Husband’s family is of Irish - Scottish background. Cheers
...Not quite as tasty, a different texture, takes a bit more cooking BUT much much cheaper, more humane, very good, and is easy to procure in ethnic stores in particular. Please wrap cooking twine around your shanks to help keep the shape whether you use beef, veal, or pork shanks - it looks better.
That’s pretty harsh. Maybe he doesn’t know that 1. When cooked in the oven low and slow the gravy naturally thickens and 2. All that liquid in the IP was unnecessary. Putting veal in a pressure cooker made me cry a little bit.
It is one of the most delicious meals in the world, when cooked low and slow in the oven. There’s zero need for pressure cooking veal in an instant pot. If you’re trying to save time, pick another day to make it.
I keep meaning to ask. We do not like real butter, don't ever use it. We use margarine for everything in our house. I don't care what it is, the one or 2 times I went and got butter bc a recipe for a baked goods said I had to use real butter we could taste it. Yuck! Can we use regular margarine in your dishes?
Margarine is made from oils. Instead of adding the other dairy parts, you would just be adding the fat. Yes, the flavor will be different. You might try a margarine with yogurt in it to get closer to butter flavor.
Osso buco is ABSOLUTLEY also made with pork shank and even Ox-tail is a very popular variation and a favorite in this house.
Osso Bucco literally translates to "bone with a hole..." Which means any shank will do. I give you that a veal shank is the most common/traditionally used but I wouldn't go so far as to say say "nothing else is Osso Bucco."
I'm not playing "Gotcha..." I'm just pointing out that there are other options as some people won't touch veal with a ten foot pole and it would be a shame if they were to miss out on a fantastic dish, thinking there is only one choice of meat. :) So dont throw bricks, ok? ;)
That said, I will take issue with one thing and suggest that you DO give it a try and sear your meat longer and get a truly brown (not burned), caramelized finish to your meat... It adds to both the flavor and the texture of the dish and its visually much more appealing than the pale gray color you have there. Try it, before you yell at me, and ask the viewers which they would rather see. :)
You DO make great videos and dishes and I hope you take this as the positive, constructive feedback intended and not as just "trolling" by someone with nothing better to do than grouse at other people's stuff because I do appreciate the effort you put in. Thsnks!
Thanks for the video...
Excellent! I love an a** whipping with a Bouquet of roses. 👏
News flash: Yesterday’s Instant-pot Osso Bucco has made me a 5 star chef at my home. Had relatives and guests over. Just one trip to the butcher along with some polenta sitting in the cupboard and I’ve now risen to cooking stardom. (I humbly bowed and said “Thank you, thank you but please just throw money”). My favorite compliment yesterday was: ‘I didn’t know you could cook like this”. So once again Jeff, what can I say except thank you and that tasty home cooked goodness was had by all. Grazie, or however you say it. You da man.
I am Italian and your Osso Bucco recipe is perfect, when I can’t get veal shanks I make it with lamb, also you are a good teacher, I am learning to use my instant pot from watching you. Thank you.
Jeff, you made me buy an Instant Pot. I've been watching many of your videos and can't wait to try it out. I got the Duo Plus 60. Osso Bucco will be my first meal. Keep the videos coming. I have about 20 dishes that I want to try.....of course the way you prepared them. Keep the videos coming. Awesome RUclips channel. Many thanks to you.
Fantastic!!!! Enjoy it!
I made this today... both my wife and I were blown away by the tenderness of the meat and fantastic taste.. will certainly make this again! thank you very mucho Pressure Luck
Beautiful instant Pot recipes with great instructions! Thx!
I remember having this dish with my husband years ago but never knew how to make it, now I can! Yay!!!!
I make it often I served it over jasmine rice its delicious.
This is now my favorite channel.
You are an absolute joy to watch! I am going to make this, this weekend. Sadly my grocer does not have Veal Shanks, and have to settle for Beef Shanks.
I've made Osso Buco for many years and the most delicate and savory one is the veal. But, I've used lamb, pork and beef shanks and still turns out great! I've been looking for a really good Osso Buco for the instant pot and I think your recipe will fill the bill. Thank you for the recipe! My partner is also named Richard, ain't they the best!?
Right?! It doesn’t have to be made with veal. I’d never put veal in the instant pot bc it’s already so tender and it’s SO good cooked in the oven. Plus idk I feel like it would disrupt the marrow. But if you’re using beef shanks? I’ll 100% try it in the ‘pot sometime.
I have never tasted veal before but I think I might give it a try now, you definitely get a like from me fellow chef, have a wonderful Saturday afternoon!!
You are amazing with your wonderful cooking! This looks soooooo good, just yummy. Another I will have to try. Thank you so much for sharing all your recipes and videos with us. Love it. Claudia
So happy i came across this channel
OH, now I am so hungry for some Osso Bucco! Never thought of the Instant for to cook it. Thanks.
That looks very good I love all your recipe tomorrow I am making you sausage and shells can’t wait. Keep them coming Jeff
I made this dish this weekend for Easter. It was an absolute hit! Everyone raves about it. Bravo!
I love Osso Bucco!! Great recipe
Thanks man!!! 👍🏻
Looks amazing! Good Job Jeffery, can’t wait to try this. I’m going to be able to impress everyone!
I’ve always wondered exactly what Osso Bucco was! Thanks for the demo and recipe and of course, proper procedure for eating and “slurping the bone”!
You don’t need an instant pot for veal. That’s a very expensive cut of meat ($30/lb where I live) and does better in the oven.
However, beef shanks which are a very tough cut of meat and very economical, would be great in the instant pot.
Osso Buco is the cut of meat (leg) which can come from a cow, a lamb, a pig, a deer, etc. It doesn’t have to be made with veal. It literally translates/means “bone hole” (osso = hole and buco = bone). It can be made with veal, beef, lamb or pork. Or whatever animal shank ya got.
Thank you currently doing it and can’t wait to taste it 🥰🤤
Clear, precise, easy to follow recipes you do, thank you so much !
What kind or brand of seasoned salt do you use if I may ask?
Thanks again for a great channel.
I can't wait to try this. It's one of my favorite dishes to order in a restaurant because it seems so complicated to make at home. Way to go Jeffrey. You're my hero.
I’m here because of Leighannsays, but I am loving your videos...yummmmm
Jeff you’re great!
Looks delicious. Thanks for sharing. Just subscribed 💞💞
Tu eres un montru, I love Oso Buco. Thanks.
Trying this tomorrow, can't wait. What do you think abut using a searzall, or maybe even a broiler for a minute or two to add some color/ Maillard effect to those shanks?
Cooking it as we speak. I will certainly give you an update. Here in France, the oso bucco veal shanks have a lot of meat on them. The veal is also natural and not Provimi.
Hello Jeff, my Name is Daniel and I am writing you from the Netherlands. I have 2 questions about your recipe. I’m going to attempt to make this dish as a surprise for my wife, this coming Saturday.
My 1st question is: in 4:49 min you say you use “better than bouillon” . I don’t think I’ll be able to find that here in the Netherlands, I’ll have to use bouillon cubes. What would be the bouillon cubes to water ratio? How would you make this dish if you had to use bouillon cubes?
My 2nd question is: If I were to use beef shanks instead of veal shanks, what would the timer for pressure cooker need to be? 30 min + 10 min natural release maybe, (because beef is a bit sturdier than veal)?
I would love to hear from you so that I can make a good dish.
Greetings from the Netherlands.
Came over from Leighannsays, she's awesome and a newlywed who needs some cooking confidence!!
Found you through leighannsays channel! Looking forward to your recipes :)
Thank you! The Osobuco meat was not that soft, although I followed the recipe exactly! Wonder what went wrong...
I’m lucky enough to live in northern Italy, and the trattoria down the street makes this-but its only available every once in a while because of the time it takes them to cook it(the slow way). I will try this way myself soon.
They also make a killer guanciale (pig cheek)that has the same tenderness, but I think is even more flavorful. Have you ever tried that in the instant pot?
How long to pressure if you replacing with oxtail? tx
You eating at the end is too much 😆 I may buy your book if I come across it at Chapters.
Do you ever use the preset cooking settings? Seems like you only use manual.
The Adventures of Biff only yogurt. ;)
Wow! OK, tomorrow's dinner. Excellent, thanks!
Oh man, that looks good! I'm keto, Jeff, so will it be good without the dredge? I'll thicken the sauce w xantham gum... thanks in advance
Phenomenal man, you take a garbage peice of meat and create a masterpiece! You've made me bust out my instant pot again!!
Hi love, just to remind you when sautéing, you need to use regular olive oil as opposed to extra virgin which is used for salad dressing.
Ok, if you have not seen LeighannSay's new video trying to do one of your recipes, you need to go watch it. I think it is only fair that you film yourself doing one of her make up video tutorials! You'll see why after you see the great effort she put into giving the instant pot her best shot! hahha...she was awesome trying to learn from you. Maybe you two should do a collaboration make-up and cooking video! PS - I bet you just got a lot of new subscribers today, too!
seemego2150 I second the collab!
Love it!
@@scleco93 Since you asked so nicely ruclips.net/video/DOf1EjVQpqg/видео.html
Omg that I know was amazing!!
I'm cooking gumbo in my IP right now, yea at almost midnight here lol
Amazing asso, bucco, I love the…marrow and all. Great job. Wonderful recipe.
Osso Bucco mean bone with a hole. I make Polenta with it and place the OB on top with the sauce.
Hi handsome😊UK signing in ,mmmmmh top notch again👍
Intrested to know your channel name ....pressure luck,did it come about by using the pressure cooker ,chucking all in and luck what came out at the end ?
Or....press your luck ?as in each setting provides a never ending supply of uses ect ,it's a great name ,a great guy to front it ,great recipes ,which have never failed ,continued success Jeff ,......love the marrow bones of you dear man💕
What can I use to replace seasoned salt?
It looks amazing !! Delicious, can’t wait to try this recipe, I just brought some lamb chops, the other day, Do you have a Recipes for Lamb Chops in the Instant pot. Thanks for Sharing !! 😀❤️😀
You mentioned pork. What cut of pork would you use? Thanks.
This looks good ....I’ll be using almond flour out of respect for the waistline 💕
Also, done correctly, ossobuco should not need cornstarch to thicken (which also mutes the flavours).
Agreed. 100%. I’ve only seen cornstarch added to the seasoned flour in some recipes. Never in the gravy.
nice!
Shalom to you and for the way you do your videos "focus on the food without hundreds of empty words", amazing and delicious. I am thinking why you don't use red wine instead of white wine "red meat red wine". Thanks a lot to you from Kurdistan.
That looks really good! Also looks like the recommended size Instant Pot for your recipes is 6 quarts, correct?
All I need to do now? is find out if my local meat market (only one for miles around) can supply me with veal shanks! The only veal I have gotten from there so far? is frozen veal cutlets ... great for veal picata, but obviously won't work for this recipe. Thanx for the ideas :)
Dude I’m waiting for the fall to make this, I’m going to use venison shanks.
Ill try this!!!!
Venison shank osso buco.....sounds great!
I’m planning to try my osso buco with a couple of salmon fillets.
Jeff, great video. Looks like an easy recipe. You are still losing weight.....congratulations
The time can be more depending on how thick they are.
Damn you I'm going out to buy instant pot today. One question: is there an alternative to using *corn starch* ? I notice it's in almost every of your recipes, and I am not too keen on using it as thickener.
Arrowroot, potato starch, tapioca flour all work as subs for cornstarch.
You should try this dish with Pork shanks. They are much more flavorful. But you will want to add a little flour to your mix as pork does not have as much of the connective tissue that breaks down to thicken the sauce like veal does.
great content
If I use beef ossobuco how long would the time be then?
Elena Metta same!
Oh, stop 🛑! 🤤🤤🤤🤤😋😋😋👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾
use tomato paste to thicken the sauce, never cornstarch. It gives the sauce a bad taste.
Only 20 minutes?
You can also use ox tail to make this !!! I like the ox tail version better than the veal.
Love you!!
My husband insists I use lamb only. I like it with veal.Usually he gets his way. He likes risotto with this.
Leighannsays sent me here .. she needs your Instant pot help ! 😀
Thank you for another wonderful meal. Are you taking responsibility for all of the calories we are consuming from all of your delightful meals?
If you like bone marrow you have to get some beef bones have them cut in half lengthwise and then roast them they are to die for
Italians use beef shank aswel...
If you cut the sides, you don't have birdsnests 😂
The meat is barely seared!
yes you`re right I noticed it as well, very amature way to do osso buco
Badly needed better browning, it should not look that pale.
Also agree. Seeing that veal put in the IP really kind of bothered me, lol. Beef shanks? Venison? Absolutely! Veal??? $30/lb veal? I would never! 😳
You need some good Italian bread to sop up that gravy.
Jerry - si, una buona idea, grazie.
@@tonilyng4851: My knowledge of Italian is limited to what I have learned from watching a lot of movies but, I believe you thanked me for my idea. You are welcome. Thanks.
Jerry - just pulling your leg. Yes, I thanked you for your idea. Growing up Italian, it was mandatory to speak it or else. As for my last name, it is Irish in case you are wondering. Husband’s family is of Irish - Scottish background. Cheers
It's osso buco, not osso bucco.
whcih city u
Looks delicious. You can use beef shanks. Veal is an especially cruel product.
...Not quite as tasty, a different texture, takes a bit more cooking BUT much much cheaper, more humane, very good, and is easy to procure in ethnic stores in particular. Please wrap cooking twine around your shanks to help keep the shape whether you use beef, veal, or pork shanks - it looks better.
Osso greato..🐮
Corn starch, really? And you wanted to produce a seriously good dish and then you use corn starch? You are a terrible cook.
That’s pretty harsh. Maybe he doesn’t know that 1. When cooked in the oven low and slow the gravy naturally thickens and 2. All that liquid in the IP was unnecessary. Putting veal in a pressure cooker made me cry a little bit.
Too bad there's nowhere in my town I can get veal anything.
Honey, those are not seared those are browned. The Maillard process has not even started yet.
Dried thyme...... no no no lol.. Otherwise GREAT JOB !!!!
You were really schvitzing after sucking that bone!
why you hiding the price because this veal insert cheap jeff
No oil, please; just butter, clarified butter.
bew vuwer y
Wheres the garlic!!!!!! Have to add garlic!!
baby calves veal on your conscious
Boco, not Bocco
*buco
There's the ugly plate again....lol
Sorry, Jeff. I like some of your recipes but Osso Bucco this is not.
Does not look too appetizing..
It is one of the most delicious meals in the world, when cooked low and slow in the oven. There’s zero need for pressure cooking veal in an instant pot. If you’re trying to save time, pick another day to make it.
I keep meaning to ask. We do not like real butter, don't ever use it. We use margarine for everything in our house. I don't care what it is, the one or 2 times I went and got butter bc a recipe for a baked goods said I had to use real butter we could taste it. Yuck! Can we use regular margarine in your dishes?
If you like eating plastic, margarine is the way to go.
Margarine is made from oils. Instead of adding the other dairy parts, you would just be adding the fat. Yes, the flavor will be different. You might try a margarine with yogurt in it to get closer to butter flavor.
Unethical to eat veal