Ok Vincenzo, this is the first time ever I’m not 100% on board with the recipe. The only thing I would change is togeta maillard reaction on the meat by quickly searing it.
Thank you so much for sharing this awesome recipe. I made it for my brother recovering from Throat cancer. He lost 100 lb and has many eating issues . I haven't seen my brother enjoy a meal in over a year. He actually devoured this last night for dinner and said he could eat every day ❤😂
Lol you should have released this video last weekend 😂😂😂 I did last weekend an osso buco and was looking for the traditional way to make it and saw you did not had a video on it only one you did some years ago with lentils I think. Super happy you did this one.
I grew up having isso bucco regularly. We sometimes toasted thin slices of bread placed the cooked bone marrow on it, sprinkled some salt on it and eat quickly whilst hot ! 😁🌺
Vincenzo, futuristically you can fry the soffritto first, then remove it from the pot. THEN caramelize the meat properly, remove from pot, add wine and reduce scraping all the caramilzed bits off the bottom of the pot, add soffritto back in pot...... and carry on with the recipe as shown in video. I'm sure it tasted great. Although meat is looking very pale ... all in all love watching you cook,
Most important... is to SEAR first the meat with flour. Then, you put it in Vincenzo's recipe in a covered pot on simmer for 3 hours. THAT is the Italian way!
Vincenzo, our family made the polenta with butter and Parmigiano-Reggiano, then served it with a veal shoulder in a brown ragu, a touch of clover. I loved seeing it with the osso buco 💜
I did it! Cooked it today, and it's awesome! Mille grazie! It's winter here, and this ossobuco is such a great comfort food. Looking forward to cooking more of your recipes, always with respect to the genuine Italian food.
Thanks for making me hungry again in the middle of the afternoon. But, I would like to challenge some of the approaches presented here. First, I would start by browning the meat in oil, to give it color and extra taste to the sauce (Maillard etc) Second, no you don’t want those cuts in the meat. Yes the meat will initially shrink but as it cooks it will loosen up ; by the way this is how you know that the meat is ready : when it’s back to initial shape you are good to go. And it won’t fall apart like here. Third, no flour. The ingredients are more than sufficient for a nice textured sauce when cooked long enough and reduced properly. Nonetheless, Vincenzo’s channel is certainly one of my greatest sources of inspiration. Such passion and knowledge are so good to see. You are the main reason why my kids don’t want to go to Italian restaurants anymore because they say my plates are better. Thank you for that !
Yes, it is! Also makes a beautiful base for a beef stew. I did that last time I made this and my family said it was the best they've ever had. That left over sauce is liquid gold.
Osso bucco alla milanese with matching risotto and topped with gremolata (although the recipe I use adds garlic and an anchovy) is one of my favourite dishes. And I'm French. Thanks for your recipe !
This video actually got me emotional. 😪😄 There are similarities with my Hungarian beef stew, but the differences are so interesting, and when the classical music started towards the end and the dish was eventually put together very nicely, I just suddenly imagined that I am at a beautiful place - not Milan, though 😆, but a remote clifftop in Puglia -, far from everything, having this exact dish and a bottle of Amarone, and boom, I just got emotional. 😄 Vincenzo, you are not only creating beautiful dishes, but you can also create vibes, very positive vibes. Amazing. 🙂
Vincenzo’s recipe with veal shanks tender and slow, Braised with herbs, in flavors they glow. Gremolata whispers, a culinary show, A dish of warmth, where tastes harmoniously flow. Love it maestro ❤
So not to be “that guy”, but shouldn’t you brown the veal shanks before adding liquid? It’s the browning that helps to develop the depth of flavor. Otherwise, what’s the point of dusting in flour? Why not just add flour to the liquid if you are going to simmer the veal?
Absolutely right. I was really dismayed to see Vincenzo make this mistake. Brown the meat first on a high heat. Then the sofrito Can collect the remnants of the browning process. It’s at that point you add the flower to the softened vegetables. Then the wine et cetera. He’s definitely scored a few demerit points with this recipe. Still love the guy.
A new subscriber watching from Melbourne. Accidentally came across your recipe and now I’m hooked. Thank you for your simple, easy to understand and to follow recipes. I love how your recipes are not intimidating to give it a try . Thank you for sharing your recipes. It’s appreciated, and now your channel are my go to when I want to cook . Thank you so much
This dish has been my favorite for over 30 years! One thing to add ... make lots as it freezes well. And I've never made the dish without accompanying it with Risotto Milanese.
I made this the other night with your Risotto alla Milanese (Saffron Risotto) recipe and my husband and I LOVED it. Everyone should make this. The bone marrow really was the best part 🤤
Thanks Vincenzo for the great recipe. I just browned the veal before to give even more taste. Also, it’s good you did a non-pasta recipe! Keep up the great work
That's exactly what I had at Christmas dinner, thanks to my niece. It was difficult for her to get the beef she wanted in Budapest. It was so super delicious it rivaled her husband's warm smoked pork leg.
If you want to save time and have a pressure cooker (I've used the stovetop one, which is cheaper) you can have this dish ready in 1h30m pretty easily. I've done it a few times, wake up in Sunday morning at 10am, have breakfast very relaxed, start cooking by 10:30 or 11:00, by 12:30 it's all ready and just as good.
Beautiful. Been making this for years. Best way ever to impress your friends. I always brown the meat first, which helps to seal in the marrow for a bit longer but it still falls out occasionally. Veal shanks are the best if you can get them and my gremolata also has garlic. Otherwise, this is very close. I serve it on risotto a la Milanese and drape a couple of seared asparagus on the side as a garnish.
Hello Vincenzo, I wanted to express my appreciation for your recipes, especially your take on veal, which happens to be one of my favorite meats. I'm definitely planning to make it this weekend. I do have a question about the meat preparation, though. In your recipe, you coated the meat with flour and placed it on the vegetables for caramelization. And you poured the wine into the pot immediately after. I'm a bit confused about how the meat can caramelize with liquid present in the pot. My plan is to use a large frying pan alongside the vegetables to brown the meat slices for the Maillard reaction and sealing in the moisture. I intend to add the flour to the vegetables a couple of minutes before incorporating the wine. This way, I believe I can attain the important creaminess and continue with the tomatoes and broth. Once they're all in the pot, I can add my browned and sealed meat into the mix. What are your thoughts on this little change?
Thank you so much for your kind words and for sharing your thoughts on the recipe! Your plan to brown the meat slices in a separate frying pan before adding them to the pot with the vegetables sounds like a great idea. This method will indeed help achieve a deeper caramelization on the meat and enhance the Maillard reaction, which contributes to the overall flavor profile of the dish. Adding the flour to the vegetables a couple of minutes before incorporating the wine is also a smart move. This will allow the flour to cook slightly and create a roux, which will help thicken the sauce and add richness to the dish. Overall, your approach sounds perfectly suited to achieve a delicious veal dish with a beautifully caramelized exterior on the meat. I hope your cooking adventure this weekend is a great success, and I can't wait to hear how it turns out! Buon appetito!
I like the shank thicker and tie the meat to the bone by going all the way around the shank exterior. It helps to keep it from falling apart. Originally the recipe was made with veal shanks. But you right about bone marrow it the gold of eating it a beef butter. I like to put the marrow on small slice of toasted bread. The marrow is the Chef's Choice cut the shank bones about 3 inches long and roast them with herbs and a pat of butter them when done remove the butter and spread like butter on toasted baguette slices. It is so good. I haven't made this ossobuco in years. It get harder to find shanks anymore. As a lot of the shanks end up in hamburger. Summarily with the old round bone shoulder roast, which come from just above the front shanks. It was my favorite pot roast with a rich brown gravy.
Great recipe. My father used to cook this, only difference is that he would sear the veal before braising it. Serve with the saffron risotto and a nice cabernet sauvignon and you have an incredible meal. It's amazing how good memories are tied together with good food. I miss those days, if I fly out to Australia will you keep it warm and I'll come over for dinner. 🍽️🤤
You can do that step first or go directly to making the soffrito, searing the meat would add more depth to the flavour which is a great deal breaker too.
I love your work. It's always a pleasure to watch how you make these wonderful recipes, and doing them for myself afterwords. One thing i don't get about this one? Why don't you roast the meat on a pan with the butter and oil before adding it to the sauce? Roasting the meat enhance the flavours a lot. To me it looks like a lost opportunity when not doing that. I don't know if that is the original way, but i have been making Osso buco for more than 40 years now, and i always roast the meat with the flower added first.
Vincenzo, thank you so much for this video! I am going to attempt to make it. The marrow is my favorite part! 😋😋 AND the polenta and granolas look delicious ❤
Vincenzo, maestro, thank you for this beautiful Ossobuco recipe. I love Ossobuco. Più un bicchiere di buon vino rosso, e la festa è pronta. Bene grazie
Vincenzo, ever tried reversing your order of Soffritto and Meat? I give my OB a meatier & richer flavour by searing the meat first and then the soffritto & wine sweats in the fond lifting it off the pot. It turns out so incredible I always regret not making enough despite making bulk batches :D I admit applying the same principle in most of my dishes as a maillard reaction adds a lot of depth, albeit it not being authentic at times to the traditional method (such as with Bolognese).
The problem here is not doing well ge soffritto first, it is adding stock before the meat, which make the step of putting flower on the meat irrelevant
I like to think of Osso Buco as Bulalo's upscale Italian cousin. The star of the dish is the meat & bone marrow and both have zesty components on the side (for Bulalo, it's fish sauce with calamansi or lime juice with chili).
I make it every Easter. I flour, with salt and pepper, and then brown the meat. I then do the veggies in the same pan. It gives the meat a great seal and better color. Otherwise, mine is pretty similar.
There's an Italian restaurant here in Washington state that is run by an authentic Italian old man. They have the "classic/old menu" and the "daily specials". This always comes up on his daily specials and they advertise its slow cooked for 6+ hours. Next time I try it. Following that, I make it using your video as a guide. Maybe some minced prosciutto/pancetta in the sauce to extract the fats from it. Maybe some fresh basil in the sauce to add that classic taste. Otherwise, your recipe looks amazing, and very little to modify if necessary.
Hm, I always put the meat first! Once it is sealed (has reached the Maillard reaction) take it out, and only then add sofrito, and later wine to deglaze the pan.... Nice video! Thank you!
Yes, I'm sure this is the right way. How do you apply the flour? At the beginning or after searing (because it would brown much faster than the meat) - I've seen both ways and cannot decide wich method I like better.
@@Zyr4n0 I apply the flour at the beginning, before the searing. It is part of Maillard reaction and browning is not an issue. This allows the flour to get cooked. If you put it in the juice instead, it will only thicken it...
Slow cooked meat with bone in it is so very tasty. Love your dish an will do it myself next time I get leg pieces of a cattle. My mouth is still watering and I really dont get, why most people nowadays are picky when it comes to meat on the bone. Thanks for sharing this video.
Love it. I received a braiser for Christmas and I think this will be the recipe to break it in. I’ll serve it with polenta. Thank you for another great recipe!
As an alternative to the incisions, how about first trimming the silver skin on the shanks, andvthen tying around the circumference. That way the shanks will retain their shape. The string can be removed before serving.
Perfect video I been waiting for your take on osso bucco, it's going to be a rainy weekend here,and I have everything beef and veal cuts except rissto and Polenta, I would like to see your take on peposo also,
I think my favorite take on this classic recipe I've seen is searing before the sofrito and at the end when the meat is tender strain the sauce and reduce it.
Dear Vincenzo, You made me cry. This recipe brought back some of my most loved memories of my nonno who hailed from the Milan area. This is being added to my winter selections of comfort foods. Out of curiosity could this also work with chicken, veal or pork "steaks"? Would any part of the recipe need to be tweaked due to the reduced fat content?
Grande ricetta delle mie parti (15 km da Milano), non ti facevo così "onnivoro",apprezzo molto che la polenta non sia più un'esclusiva del nord italia,sto scoprendo che è molto apprezzata anche al centro/sud ho dei vicini baresi che la preparano almeno 2 volte al mese,la mia versione è la taragna con una fetta di gorgonzola annegata nella polenta... Bravo Vincenzo stai diffondendo la (buona) cucina italiana anche tra i canguri 🤣🤣🤣
Bellissima! I’d suggest using kitchen twine to hold the meat in place. Also making gremolata with a mezzaluna avoids cleaning the messy blender afterwards.
Great recipe Vincent but I would have browned the Osso bucco. Two reasons. One for a much nice appearance and second for a beautiful depth of flavour. You don’t sear it like a steak but I know you understand. Angelo from avellino
I noticed you in the comments of a Guga video recently. Knowing how we love a good crust, could you first sear your meat with the semi-cooked soffrito, add the wine to infuse your ossobuco, and thicken then with starch slurry? The flour makes a roux and I've never mastered that. I'm also curious about the skin on the uncooked ossobuco. Is that silver skin? If so, do you leave it on to hold the shape of the meat? Could you remove it and, say, use twine to hold the shape? Would love to hear your thoughts! PS can you review Vito Iacopelli making a single dough ball? I think more people need to see it. 😂
Ottima ricetta come al solito, ma mi piace di più la musica di sottofondo. 🤗 A che temperatura si può cuocere in forno invece che sul fornello? What about the amount of polenta ?
Interesting to see how many elements typically associated with french cuisine this has. ( using butter and stock, putting the meat in flower). I do believe the father of a friend i had growing up, who was from milano even put som herbs in it, although i am not quite sure if this is traditional. I also would not put stock before the meat. A reason you put the meat into flower is to create a crust. And the fluid stops that.
Kind of reminds me of Carne alla Pizzaiola. Not the same but similar, that's a classic I haven't made in awhile. Have you ever tried velveting Osso Bucco with Papaya, I'm curious to see what it would be like with the tomato sauce i could imagine it would give it an interesting tangyness. Always make sure that fruit is ripe though.
Loved the use of the whole lemon peel and a blender to make the gremolata. Besides the white wine I like to use some dry sherry and cognac for extra flavor. 😁
Can I brown the floured osso buco first in the pan. take the osso out, then add the vegatables saute, put the osso back in with the vegatables. would you not get a better browning of the meat, not to cook all the way through before puttining it in the oven
I really want to make this now. I have always wanted to order it in a restaurant, but I didn't because I wasn't sure what was actually in it, and I was intimidated. This is so simple, though. I noticed you didn't use any garlic or herbs in the sauce. Can I use garlic in the sauce if I want to?
I'd suggest you stick to the recipe for best results the first time you make ossobuco. If you see that it needs adjustment feel free to then customize the recipe to your personal taste 😊
A nice creamy mash potato 😋 (I would love a thicker tomato sauce on top too so would remove beef and add some cornflour!) The beef looks melt in the mouth! ❤
Looks incredible! Is it permissible to substitute beef shank for veal shank? I made this dish once with veal shank and the price was rather uncomfortable. Definitely a dish for special occasions.
It is very tasty, no doubt. Would it not make it better if we first sear the meet in oil then remove it and add sofrito? It would add some color and taste, not?
It certainly does Vincenzo. I love the way you cook because you cook with passion. I was taught to cook by my brother’s chef (my brother has an estate in Tuscany, near Sienna and he cooks with so much love and affection). Keep up the good work 👌
as an Irish man I'm not ashamed to say that this is one of my favourite dishes in the world, all one needs is a glass of wine and what more in life would you want 😀, beautiful
Look forward to seeing some original Abruzzese recipes of yours, Vincenzo! Particularly with lamb; because we all know that the best lamb dishes come from Abruzzo!
Ok Vincenzo, this is the first time ever I’m not 100% on board with the recipe. The only thing I would change is togeta maillard reaction on the meat by quickly searing it.
I noticed that no sear was going to happen when he placed the meat on top of the soffritto.
Yes. I thought the same. Sear it, remove it, the deglaze with veggies.
I suspect he just missed it when filming as I’ve seen him properly sear before
Thank you so much for sharing this awesome recipe. I made it for my brother recovering from Throat cancer. He lost 100 lb and has many eating issues . I haven't seen my brother enjoy a meal in over a year. He actually devoured this last night for dinner and said he could eat every day ❤😂
Lol you should have released this video last weekend 😂😂😂 I did last weekend an osso buco and was looking for the traditional way to make it and saw you did not had a video on it only one you did some years ago with lentils I think. Super happy you did this one.
Oh no, now you absolutely need to make it again following this new recipe 🤣😍
I grew up having isso bucco regularly. We sometimes toasted thin slices of bread placed the cooked bone marrow on it, sprinkled some salt on it and eat quickly whilst hot ! 😁🌺
Vincenzo, futuristically you can fry the soffritto first, then remove it from the pot. THEN caramelize the meat properly, remove from pot, add wine and reduce scraping all the caramilzed bits off the bottom of the pot, add soffritto back in pot...... and carry on with the recipe as shown in video. I'm sure it tasted great. Although meat is looking very pale ... all in all love watching you cook,
Yes,you MUST caramelize the meat,you must!!!
Most important... is to SEAR first the meat with flour. Then, you put it in Vincenzo's recipe in a covered pot on simmer for 3 hours. THAT is the Italian way!
Vincenzo, our family made the polenta with butter and Parmigiano-Reggiano, then served it with a veal shoulder in a brown ragu, a touch of clover. I loved seeing it with the osso buco 💜
Sounds delicious my friend! I hope you like osso buco just as much! 👨🍳
I did it! Cooked it today, and it's awesome! Mille grazie! It's winter here, and this ossobuco is such a great comfort food. Looking forward to cooking more of your recipes, always with respect to the genuine Italian food.
Can't go wrong with bone marrow. It's delicious as it is.
We Indonesians love bone marrow. There are many recipes from every region in our country.
Thanks for making me hungry again in the middle of the afternoon.
But, I would like to challenge some of the approaches presented here.
First, I would start by browning the meat in oil, to give it color and extra taste to the sauce (Maillard etc)
Second, no you don’t want those cuts in the meat. Yes the meat will initially shrink but as it cooks it will loosen up ; by the way this is how you know that the meat is ready : when it’s back to initial shape you are good to go. And it won’t fall apart like here.
Third, no flour. The ingredients are more than sufficient for a nice textured sauce when cooked long enough and reduced properly.
Nonetheless, Vincenzo’s channel is certainly one of my greatest sources of inspiration.
Such passion and knowledge are so good to see.
You are the main reason why my kids don’t want to go to Italian restaurants anymore because they say my plates are better. Thank you for that !
What no flour? This is one of the most important ingredients, any Italian chef will tell you!
...yes I like your style and I like red wine 😀
Looks wonderful, don't forget that left over sauce in the pan is a fantastic pasta sauce!
Yes, it is! Also makes a beautiful base for a beef stew. I did that last time I made this and my family said it was the best they've ever had. That left over sauce is liquid gold.
Osso bucco alla milanese with matching risotto and topped with gremolata (although the recipe I use adds garlic and an anchovy) is one of my favourite dishes. And I'm French.
Thanks for your recipe !
This video actually got me emotional. 😪😄 There are similarities with my Hungarian beef stew, but the differences are so interesting, and when the classical music started towards the end and the dish was eventually put together very nicely, I just suddenly imagined that I am at a beautiful place - not Milan, though 😆, but a remote clifftop in Puglia -, far from everything, having this exact dish and a bottle of Amarone, and boom, I just got emotional. 😄
Vincenzo, you are not only creating beautiful dishes, but you can also create vibes, very positive vibes. Amazing. 🙂
I'm cooking it now! Only 30 minutes left and it will be ready. ❤❤❤ Can't wait! Smells so good! ❤
Oh my god, thank you for this recipe! It looks fantastic! I’m making this for my parents
Awesome! I can’t wait for you to make this recipe 😍
Vincenzo’s recipe with veal shanks tender and slow,
Braised with herbs, in flavors they glow.
Gremolata whispers, a culinary show,
A dish of warmth, where tastes harmoniously flow.
Love it maestro ❤
This look absolutly insane, I must make this dish, thank you for this beautiful recipe
Wow 🤩 thank you so much, I’m glad you enjoyed this recipe!
So not to be “that guy”, but shouldn’t you brown the veal shanks before adding liquid? It’s the browning that helps to develop the depth of flavor. Otherwise, what’s the point of dusting in flour? Why not just add flour to the liquid if you are going to simmer the veal?
100 💯 bang on …. Brown it first just like with all braising techniques .
I completely agree ,the most important, brown the meat!!!
The Milanese never will do that,no brown the meat.
Totally agree, brown the meat first, deglaze with the wine add veg cook out add meat etc.
Absolutely right. I was really dismayed to see Vincenzo make this mistake. Brown the meat first on a high heat. Then the sofrito Can collect the remnants of the browning process. It’s at that point you add the flower to the softened vegetables. Then the wine et cetera. He’s definitely scored a few demerit points with this recipe. Still love the guy.
A new subscriber watching from Melbourne. Accidentally came across your recipe and now I’m hooked. Thank you for your simple, easy to understand and to follow recipes. I love how your recipes are not intimidating to give it a try . Thank you for sharing your recipes. It’s appreciated, and now your channel are my go to when I want to cook . Thank you so much
This dish has been my favorite for over 30 years! One thing to add ... make lots as it freezes well.
And I've never made the dish without accompanying it with Risotto Milanese.
Another beautiful meal thank you my dear friend you are truly the best ☺️🤗👍👍👍👍👍
It’s a pleasure for me to share all these delicious Italian recipes! Can’t wait for you to try this one 😋
I made this the other night with your Risotto alla Milanese (Saffron Risotto) recipe and my husband and I LOVED it. Everyone should make this. The bone marrow really was the best part 🤤
Best dish ever! Love the bone marrow,it is liquid gold. I serve with risotto
Sounds delicious! How do you make the risotto!
Thanks Vincenzo for the great recipe. I just browned the veal before to give even more taste. Also, it’s good you did a non-pasta recipe! Keep up the great work
That's exactly what I had at Christmas dinner, thanks to my niece.
It was difficult for her to get the beef she wanted in Budapest.
It was so super delicious it rivaled her husband's warm smoked pork leg.
Happy to hear that you and your family enjoyed this recipe! Stay tuned for more delicious plates! 👨🍳
If you want to save time and have a pressure cooker (I've used the stovetop one, which is cheaper) you can have this dish ready in 1h30m pretty easily.
I've done it a few times, wake up in Sunday morning at 10am, have breakfast very relaxed, start cooking by 10:30 or 11:00, by 12:30 it's all ready and just as good.
Beautiful. Been making this for years. Best way ever to impress your friends. I always brown the meat first, which helps to seal in the marrow for a bit longer but it still falls out occasionally. Veal shanks are the best if you can get them and my gremolata also has garlic. Otherwise, this is very close.
I serve it on risotto a la Milanese and drape a couple of seared asparagus on the side as a garnish.
It sounds delicious! Enjoy my friend😊
Hello Vincenzo,
I wanted to express my appreciation for your recipes, especially your take on veal, which happens to be one of my favorite meats. I'm definitely planning to make it this weekend.
I do have a question about the meat preparation, though. In your recipe, you coated the meat with flour and placed it on the vegetables for caramelization. And you poured the wine into the pot immediately after. I'm a bit confused about how the meat can caramelize with liquid present in the pot.
My plan is to use a large frying pan alongside the vegetables to brown the meat slices for the Maillard reaction and sealing in the moisture. I intend to add the flour to the vegetables a couple of minutes before incorporating the wine. This way, I believe I can attain the important creaminess and continue with the tomatoes and broth. Once they're all in the pot, I can add my browned and sealed meat into the mix.
What are your thoughts on this little change?
Thank you so much for your kind words and for sharing your thoughts on the recipe! Your plan to brown the meat slices in a separate frying pan before adding them to the pot with the vegetables sounds like a great idea. This method will indeed help achieve a deeper caramelization on the meat and enhance the Maillard reaction, which contributes to the overall flavor profile of the dish.
Adding the flour to the vegetables a couple of minutes before incorporating the wine is also a smart move. This will allow the flour to cook slightly and create a roux, which will help thicken the sauce and add richness to the dish.
Overall, your approach sounds perfectly suited to achieve a delicious veal dish with a beautifully caramelized exterior on the meat. I hope your cooking adventure this weekend is a great success, and I can't wait to hear how it turns out! Buon appetito!
I like the shank thicker and tie the meat to the bone by going all the way around the shank exterior. It helps to keep it from falling apart. Originally the recipe was made with veal shanks. But you right about bone marrow it the gold of eating it a beef butter. I like to put the marrow on small slice of toasted bread. The marrow is the Chef's Choice cut the shank bones about 3 inches long and roast them with herbs and a pat of butter them when done remove the butter and spread like butter on toasted baguette slices. It is so good.
I haven't made this ossobuco in years. It get harder to find shanks anymore. As a lot of the shanks end up in hamburger. Summarily with the old round bone shoulder roast, which come from just above the front shanks. It was my favorite pot roast with a rich brown gravy.
Great recipe. My father used to cook this, only difference is that he would sear the veal before braising it. Serve with the saffron risotto and a nice cabernet sauvignon and you have an incredible meal. It's amazing how good memories are tied together with good food. I miss those days, if I fly out to Australia will you keep it warm and I'll come over for dinner. 🍽️🤤
Thank you for sharing the way your father used to make this dish! It sounds superb 😍
Shouldn't you have browned the meat after flouring it instead of laying it on top of the vegetables so it steams and becomes gray and flabby?
You can do that step first or go directly to making the soffrito, searing the meat would add more depth to the flavour which is a great deal breaker too.
I love your work. It's always a pleasure to watch how you make these wonderful recipes, and doing them for myself afterwords.
One thing i don't get about this one? Why don't you roast the meat on a pan with the butter and oil before adding it to the sauce? Roasting the meat enhance the flavours a lot. To me it looks like a lost opportunity when not doing that.
I don't know if that is the original way, but i have been making Osso buco for more than 40 years now, and i always roast the meat with the flower added first.
Nice recipe and well cooked vincenzo BRAVO
Glad you liked it! I hope you give this recipe a go, it's delicious! 😋
Vincenzo, thank you so much for this video! I am going to attempt to make it. The marrow is my favorite part! 😋😋 AND the polenta and granolas look delicious ❤
My pleasure 😊 I'm sure you're going to do an excellent job!
Vincenzo, maestro, thank you for this beautiful Ossobuco recipe. I love Ossobuco. Più un bicchiere di buon vino rosso, e la festa è pronta. Bene grazie
I first had osso buco in a restaurant in Portugal and it was delicious, so thanks for making this video on how to make it 😊
Vincenzo reading my mind, I’ve been wanting to make this for weeks and was wondering if you had a video on it
And it is here now, I hope you'll enjoy this recipe and it exceeds your expectations. Enjoy amico!
Great recipe Vincenzo.
Last time I made ossobucco was with roasted young potatoes and green asparagus but polenta with gremolada will be my next.
Sounds like a plan! Let me know which one do you like best! 👨🍳
@@vincenzosplate I will and maybe as soon as this week. 🥷
Vincenzo, ever tried reversing your order of Soffritto and Meat?
I give my OB a meatier & richer flavour by searing the meat first and then the soffritto & wine sweats in the fond lifting it off the pot.
It turns out so incredible I always regret not making enough despite making bulk batches :D
I admit applying the same principle in most of my dishes as a maillard reaction adds a lot of depth, albeit it not being authentic at times to the traditional method (such as with Bolognese).
That is the way I was taught as well. Eager to hear Vincenzo’s thoughts!
The problem here is not doing well ge soffritto first, it is adding stock before the meat, which make the step of putting flower on the meat irrelevant
Thanks for sharing your way of making this dish my friend! I'll give it a try and let you know which method I like best 😊
I like to think of Osso Buco as Bulalo's upscale Italian cousin. The star of the dish is the meat & bone marrow and both have zesty components on the side (for Bulalo, it's fish sauce with calamansi or lime juice with chili).
Hahaha that's a very creative way of looking at them! ❤
I make it every Easter. I flour, with salt and pepper, and then brown the meat. I then do the veggies in the same pan. It gives the meat a great seal and better color. Otherwise, mine is pretty similar.
Great tip! Thanks for sharing your way of making this recipe! ☺️
There's an Italian restaurant here in Washington state that is run by an authentic Italian old man. They have the "classic/old menu" and the "daily specials". This always comes up on his daily specials and they advertise its slow cooked for 6+ hours. Next time I try it. Following that, I make it using your video as a guide. Maybe some minced prosciutto/pancetta in the sauce to extract the fats from it. Maybe some fresh basil in the sauce to add that classic taste. Otherwise, your recipe looks amazing, and very little to modify if necessary.
Hm, I always put the meat first! Once it is sealed (has reached the Maillard reaction) take it out, and only then add sofrito, and later wine to deglaze the pan.... Nice video! Thank you!
Yes, I'm sure this is the right way. How do you apply the flour? At the beginning or after searing (because it would brown much faster than the meat) - I've seen both ways and cannot decide wich method I like better.
@@Zyr4n0 I apply the flour at the beginning, before the searing. It is part of Maillard reaction and browning is not an issue. This allows the flour to get cooked. If you put it in the juice instead, it will only thicken it...
You're welcome! And thank you for sharing your way of cooking occobuco!
Slow cooked meat with bone in it is so very tasty. Love your dish an will do it myself next time I get leg pieces of a cattle.
My mouth is still watering and I really dont get, why most people nowadays are picky when it comes to meat on the bone.
Thanks for sharing this video.
You're welcome my friend! I hope you enjoy this recipe as much as I did! 😊
shouldn't the gremolada be with garlic?
No, I find it full of flavors just like it is!
Made it for a friend's birthday and it was a hit. First time I've had it. Check on it in the oven so it doesn't dry out.
Have you ever tried to make it my style? No worries about drying the meat out here! 😉👨🍳
Love it. I received a braiser for Christmas and I think this will be the recipe to break it in. I’ll serve it with polenta. Thank you for another great recipe!
Happy cooking! 👨🍳 I hope you like it as much as I do!
As an alternative to the incisions, how about first trimming the silver skin on the shanks, andvthen tying around the circumference.
That way the shanks will retain their shape. The string can be removed before serving.
Silver skin will break down over time and hold everything together. I think it's also about simplicity. Just make 3-4 quick cuts and you're fine =)
@@Zyr4n0 Thanks for the insight. 👍
Very timely posting as I've been looking at recipes for this for a birthday dinner later this month. Thank you.
You're welcome! Happy that the timing was perfect! Have a great time at the birthday party 🎉
Finally, I've been waiting for you to make this classic dish.
Happy to have made this video for you! Will you give this recipe a go!? 😊
I love to add big pieces of carrots and onions to finish with the meat.
Aside of that its the exact thing how i does it!
Love it!
That's a great idea if you don't mind tasting the onion and carrots!
Hi Vincenzo. Thanks for sharing your recipe. Everywhere I read Gremolada/lata has garlic in it. What is your reason for removing this?
Perfect video I been waiting for your take on osso bucco, it's going to be a rainy weekend here,and I have everything beef and veal cuts except rissto and Polenta, I would like to see your take on peposo also,
I think my favorite take on this classic recipe I've seen is searing before the sofrito and at the end when the meat is tender strain the sauce and reduce it.
Thank you so much for such a wonderful recipe!
Great video sometimes I put soft cheese on the bottom of the plate and let them polenta melt it
Absolutely convincing, Vincenzo!
Thank you.
Wow, looks very savory. E colla musica di Verdi! A very nice touch.
Thank you sir for this great recipe 😍
Dear Vincenzo,
You made me cry. This recipe brought back some of my most loved memories of my nonno who hailed from the Milan area. This is being added to my winter selections of comfort foods.
Out of curiosity could this also work with chicken, veal or pork "steaks"? Would any part of the recipe need to be tweaked due to the reduced fat content?
Grande ricetta delle mie parti (15 km da Milano), non ti facevo così "onnivoro",apprezzo molto che la polenta non sia più un'esclusiva del nord italia,sto scoprendo che è molto apprezzata anche al centro/sud ho dei vicini baresi che la preparano almeno 2 volte al mese,la mia versione è la taragna con una fetta di gorgonzola annegata nella polenta... Bravo Vincenzo stai diffondendo la (buona) cucina italiana anche tra i canguri 🤣🤣🤣
Bellissima! I’d suggest using kitchen twine to hold the meat in place. Also making gremolata with a mezzaluna avoids cleaning the messy blender afterwards.
Thanks for the tip! I'll make sure ti apply it next time 👨🍳😃
Finally an original osso buco. Thanks Vincenzo. One question, can I use passata instead of tomatoes?
Yes you can! As long as the passata is high quality 👨🍳🇮🇹
Yes, I use shank all of the time for many dishes. I will add this one as well.
This cut of meat is super tender and it is a great choice for an alternative meal! Yum 😋
Great recipe Vincent but I would have browned the Osso bucco. Two reasons. One for a much nice appearance and second for a beautiful depth of flavour. You don’t sear it like a steak but I know you understand.
Angelo from avellino
Great insights my friend. Maybe I'll sear the meat next time thank you for the suggestion!
This looks amazing.❤❤❤
Thank you! Let me know if you give it a try! 😊
One of my Favorite Italian recipes!
This dish looks so succulent and satisfying. The gremolada tops it off nicely👍😊
I hope you give it a go, the meat is full of flavor and so tender!
Mamma mia che bontà ...bravissimo Vincenzo
Grazie di cuore! L’ossobuco è una carne tenerissima 😋 super buona!
I noticed you in the comments of a Guga video recently. Knowing how we love a good crust, could you first sear your meat with the semi-cooked soffrito, add the wine to infuse your ossobuco, and thicken then with starch slurry? The flour makes a roux and I've never mastered that. I'm also curious about the skin on the uncooked ossobuco. Is that silver skin? If so, do you leave it on to hold the shape of the meat? Could you remove it and, say, use twine to hold the shape? Would love to hear your thoughts! PS can you review Vito Iacopelli making a single dough ball? I think more people need to see it. 😂
Looks good.
I ate this today...just lovely ❤
Finally what's the best way browning it ahead or place it on the meat in the sauce,?Please make it clear...
Nice video, never had osso buco! Can you sear the meat both sides before adding to the soffritto?
Thank you very much, Vincenzo, for making me hungry. For lunch i ate😊 lasagne….
Such a delicious lunch!! Maybe you can cook this one for a Sunday lunch! 😋👨🍳
Notification be, "Vincenzo's Plate uploaded"
Today is a good day!!!!!!
Hahaha aww thank you for the support my friend! Which of my recipes have you liked the most till now? 😊👨🍳
The Osso Buco, Vongole and Aglio Olio 😁😁@@vincenzosplate
Looks very amazing. I don’t eat beef but thinking of making this with lamb shanks.
Let me know how it turns out!😊
Ottima ricetta come al solito, ma mi piace di più la musica di sottofondo. 🤗 A che temperatura si può cuocere in forno invece che sul fornello? What about the amount of polenta ?
Wow! it looks so delicious!!!
Thank you so much! Will you give this recipe a try soon?
I will make this this weekend! 😀@@vincenzosplate
Interesting to see how many elements typically associated with french cuisine this has. ( using butter and stock, putting the meat in flower). I do believe the father of a friend i had growing up, who was from milano even put som herbs in it, although i am not quite sure if this is traditional.
I also would not put stock before the meat. A reason you put the meat into flower is to create a crust. And the fluid stops that.
Kind of reminds me of Carne alla Pizzaiola. Not the same but similar, that's a classic I haven't made in awhile. Have you ever tried velveting Osso Bucco with Papaya, I'm curious to see what it would be like with the tomato sauce i could imagine it would give it an interesting tangyness. Always make sure that fruit is ripe though.
Yes, ❤ I have long time waiting for this video, thanks ❤❤❤❤
Hope you enjoyed it!❤️👨🍳
Loved the use of the whole lemon peel and a blender to make the gremolata.
Besides the white wine I like to use some dry sherry and cognac for extra flavor. 😁
Tutto sbagliato.Vincenzo halessato gli ossobuchi .
Can I brown the floured osso buco first in the pan. take the osso out, then add the vegatables saute, put the osso back in with the vegatables. would you not get a better browning of the meat, not to cook all the way through before puttining it in the oven
Yup you can absolutely do that first.
Chef. Is there a reason you didn’t brown the meat in the pan first and then prepare the Sofrito and reduce the wine second?
I really want to make this now. I have always wanted to order it in a restaurant, but I didn't because I wasn't sure what was actually in it, and I was intimidated. This is so simple, though. I noticed you didn't use any garlic or herbs in the sauce. Can I use garlic in the sauce if I want to?
I'd suggest you stick to the recipe for best results the first time you make ossobuco. If you see that it needs adjustment feel free to then customize the recipe to your personal taste 😊
A nice creamy mash potato 😋 (I would love a thicker tomato sauce on top too so would remove beef and add some cornflour!)
The beef looks melt in the mouth! ❤
Great idea!! Let me know how it turns out! 😋👨🍳
Looks incredible! Is it permissible to substitute beef shank for veal shank? I made this dish once with veal shank and the price was rather uncomfortable. Definitely a dish for special occasions.
You can. I do it sometimes, for cost reasons. But it is still much better with the veal.
So delicious - I must try this recipe - thanks my friend
Hope you enjoy! 👨🍳😊
Perfect winter food!
That's right! It does make the perfect comfort food!
i will do this tomorrow with mashed potatoes. the sauce will fit perfectly. thx!
You're welcome my friend! I hope you enjoy it as much as I did! 👨🍳
It is very tasty, no doubt. Would it not make it better if we first sear the meet in oil then remove it and add sofrito? It would add some color and taste, not?
Delicious. Whenever I cook this dish I grate some lemon zest in the polenta so it cuts through the fat of the marrow in the sauce and meat.
It does give that freshness to the dish doesn't it? 😋
It certainly does Vincenzo. I love the way you cook because you cook with passion. I was taught to cook by my brother’s chef (my brother has an estate in Tuscany, near Sienna and he cooks with so much love and affection). Keep up the good work 👌
Bravo Vincenzo! Bravo!
Grazie mille fratello!
What a masterpiece my friend
Look delicious. Love it.⭐️⭐️⭐️⭐️⭐️
as an Irish man I'm not ashamed to say that this is one of my favourite dishes in the world, all one needs is a glass of wine and what more in life would you want 😀, beautiful
Glad to hear that you like this recipe! 👨🍳
Ok, It is Brindisi from "La Traviata", but I can't hear who is singing.
Figaro from Barbiere de Sevilla.
Is the guitar Drango Reinhard??
Look forward to seeing some original Abruzzese recipes of yours, Vincenzo!
Particularly with lamb; because we all know that the best lamb dishes come from Abruzzo!
Noted! Stay tuned for the videos👨🍳😋
this looks ridiculous Vincenzo!! ❤I just put osso bucco in my Porter Road cart. thanks!!!!!
You're welcome my friend! Let me know how it turns out for you!