Making The Perfect Osso Buco | Chef Jean-Pierre
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- Опубликовано: 26 сен 2024
- Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
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❤️ Onion Salt:
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❤️ LaValle Plum Tomatoes:
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❤️ Woll Non-Stick Fry Pan:
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❤️ Staub Dutch Oven:
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❤️ Micro Zester:
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❤️ Scraper / Chopper:
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❤️ Laser Thermometer:
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❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Crazy thing has happened since I have started cooking like you...I've lost weight! Less preprocessed junk and more fresh meat and veggies! Thank you!
🙏🙏🙏👍
Happy for you!…. But now, since watching him…. Nothing I cook has enough butter!…. ❤
@@melvinatkins998both is true for me. I use a lot of butter and I lost a bit weight despite using half my medication compared to before. It’s fantastic! His cooking is very healthy, tasty and he makes cooking fun!
That's OK. Butter is good for you and doesn't make you fat. Carbs make you fat.
@lizeggar2421 thats a complete lie. Eating more calories than you burn make you fat.
They can come protein, fat, or carbs. If you eat anything in excess you'll gain weight
This guy is a national treasure. Thank you so much, Chef!
Which nation?
I watch your cooking videos with my mother when she visits and today is no exception. Always end up hungry after watching you cook too!
Another beautiful recipe! Keep the stories coming!!! You are a gift to youtube!
Whenever bone marrow is involved, you KNOW it’s going to be good. This recipe looks great.
You are so right, my friend!
I don't speak that language; I suspect it translates to: a Bear's sized bite.
@@robertakerman3570 What?
I bought some ribs that were in the markdown freezer section that had been defrosted then Frozen again and the first time I tried 1/2of them for a stock it was like boiling rocks. so I took them back to the Butcher and I asked please cut them down to smaller pieces so I could get the marrow out and they did and it was great
I really love and am grateful that I can put one of your videos on at any time any day to cheer me up. Lately I've been watching you at 3:00 in the morning. I tested positive for Covid and grumpy under isolating at home. This is the 4th time I've watched your osso bucco video over the past 8 months. Thank you, Chef ❤
Hello Chef Jean Pierre, I love the way you tell us about the different meat, wine, and stock options to use to make this recipe. As you mentioned cooking is understanding why we do different things when building a dish. Following you, I have learned so much. I am very grateful to have you as our teacher. Best Regards. ❤👍
This video brings back memories of my days at culinary school.
I am making this harvest specialty with my granddaughter on Saturday night for the family. We picked up the meat at our farmers market.
I love this guy! Good pace.
I've never, ever seen a chef enjoy food like Jean-Pierre does, it's contagious! Makes me instantly hungry and start making a shopping list to try it out! ❤
This guy is the best part of youtube. He has fun showing how to make his favorite recipes and teaches how to do it perfectly. And he loves lots of sauce! Me too! And he puts olives!
Do you think this chef can be beaten on RUclips. I think he's fantastic and simply the best. Personality mixed with great explanations Jean-Pierre you're simply the best
I started watching you because I didn’t know how to do meatloaf and I have to say this is the best! Most of my cooking is Puertorican food so when I need help I look for you
At certain times of the year we cover the floor of our Orthodox Christian church with fresh bayleaves. The smell when you walk over them is amazing! I have a large bay tree in the garden and always use fresh.
I love you, Chef! You are a beautiful soul and I treasure your wonderful smile! Thank you for sharing your joy with the world. I treasure you.
🙏🙏🙏😊
It's mouth watering, I'm starving and many tips learned thanks to you Chef❤
Was clearing out the freezer yesterday and found a bonus carton of Chef's beef broth at the back,,, score! (No it wasn't in there 17 years). Now I can make Jus for my rib roast this weekend! Wish I could find a decent butcher near me in Orlando,,, don't think I've seen veal shanks that good since I was in Europe 25 years ago.
Finding a good butcher is not easy here in Pennsylvania either...its a shame
Maybe try The Local Butcher, on Orange Ave in Winter Park? I like them for good meats. Or, the Lake Meadow Naturals tent at the WP Farmers Market.
@@BobAtchison Cheers,, I'll check it out,, I'm up in Apopka,, so it's not a huge drag to get down there.
@@enbardis You don't have Amish, buy from them, at least you know it's not filled with poison and hormones.
When we lived in Orlando, there were two fabulous stores next to each other called Mom’s Meats and Pop’s Produce… LOVED IT..The had EVERYTHING you could even imagine. But that’s been 40 years now, so don’t know if it is still there..!!
As someone from Milan I can confirm the best part is the marrow! Very nice recipe!
Ooh I’ve been waiting for this one, you mentioned it a few videos back! Thank you, chef!!! 🙌👏👏👏
chef Pierre thank you is the best video making the perfect Ossobuco
Chef Jean-Pierre, you have taught me so much in the time I have been viewing your videos. You have such a great style for teaching and explaining. Thank you so much.....
You are so welcome🙏😊
I love the way you talk! Very down to earth! Trying this for the first time right now. I've never had it so wish me luck!
🤞🤞🤞👍
@@ChefJeanPierre it came out as delicious as you said it would! Very great recipe!
One of my favorite meals is Osso Bucco with Polenta, my family owns and operates a veal slaughterhouse, so veal was always easy to get, because of the times, they were forced to downsize, what a shame. This is a fantastic recipe, thanks again Chef, I need to make this today. 🇮🇹😎🇮🇹
OMG !!!!! I could taste it sooooo good !!!! You never cease to AMAZE!!!!!!❤️❤️❤️❤️
Looks fantastic!
It’s 2 am in the morning here in New Zealand and I have just had my JP “fix” 💙 Bravo 👏 if I can remember my French from High School….. je t’apprecie Avec beaucoup a’mour Jean- Pierre 💕💕
Our family loves watching your videos. I made this, and everyone loved it (my 4 kids included). I had extra sauce and just a bit of meat left over, and I turned it into a 'pasta' sauce and served over rigatoni. Amazing use of a delicious sauce 😀
I went to Culinary School and I still learn something new every time I watch Chef Jean!
i love how chef always makes sure to put garnishes of the herbs used in the dish, to remind the person of what flavors to expect
Oh my, what a fabulous way to add the flour. So much easier than making a stinking roux! So glad I found you!
We made this the other day. Beef. Delicious...but it might be to much tomatoes for me. And made it again today with veal!. Delicious!!!! With goat cheese polenta!!! Wow 😋😋😋
Cooking makes so much fun great chef thank u
Looking forward to this 🍴🍴🍴 😁
Sauvignon Blanc is definitely my go to wine for cooking, especially my shrimp risotto.
Dear Sir! Thank you a lot for the fact that you exist. Your videos are amazing and I am using them all the time. I had no ideea how to cook but you made it look so simple and fun that it gave me courage to try.
Your shrimp and grits is my all time favorite meal!! I call it God food.
Thank you Chef for all the information you give. I learn so much on your channel.
I fuggin love this sincere human
Love this channel, I have used that strainer trick many times since seeing it on here, it works perfectly!! Learn so much watching you Chef, thanks for teaching and telling us the WHY you do what you do.
I specifically got a strainer that would work for this trick 🙂
My husband and I truly love your recipes and the way you cook. Thank hou
My goodness Chef, I made this last night, but used a Corned Beef Brisket (4 pounder) cut into 1 lb pieces and it was SO GOOD, and it's very affordable. That sauce was amazing, absolutely divine, you could dip a turd in that stuff and it'd be edible, no joke. Thank you SO MUCH for sharing with us Chef JP, you are my family's hero!!!
Too funny. But true
@@jmdenison SO GOOD, right? I'm going to make this again on Friday night with corned beef brisket (no seasoning packet). Chef JP's recipes NEVER disappoint.
I was thinking Short Ribs of beef.
I made veal osso bucco for Christmas this year. Took two days because I started with veal bones and made my own demi glace. But it was totally worth it. The veal shank comes out sooooo tender and the homemade demi just puts it over the top. I served it over a mushroom parmesan risotto and everyone loved it. I've been making this recipe since the late eighties, first taught to me by a chef who graduated From Cordon Bleu and trained in France and Italy. Takes a lot of time but the bonus is I have 2 quarts of demi for future use. Love your cooking chef, take the time your taste buds will be rewarded.
I throughly enjoy watching Chef prepare meals. I could even watch him make oatmeal, he is so entertaining. One can alway learn something new, thank you Chef!
When I had a family I used to cook a lot. Then I got divorced and I stopped cooking. And now because of him I'm enjoying it once again and expanding my horizons I finally have the ability to make the perfect hollandaise sauce because of the immersion blender. Life is good
Always happy learning new things from you … you make cooking less stressful.
I'm not much of a metà eater, but your osso buco recipe is a must for sure. Thank you Chef JP.
You make me a better chef and make me smile in every video
Educational, fun, and makes me laugh at least twice in every episode!
Remember measure carefully 🤣
Chef Pierre, je suis du Quebec et je dois avouer que.... j'adore votre personnalité (ONION !) I LOVE THAT ACCENT of yours et merci pour c'est bonnes recettes
Merci 🙏
Amazing recipe! I'm definitely going to cook this. It's totally awesome and you are fantastic J-P. We love you!
thank you Chef JP
Thank you for the recipe and instructions for one of my favorite dishes!!! I can’t wait to try making this!!! 💕💕💕
This is why Thursday is my favorite day of the week!
My mother was born and raised in Milano Italy and polenta was a staple in our house. One of my favorite dishes is osso bucco and polenta - I am going to try making it myself - wish me luck!
👍👍👍
Love it! You are a treasure.
God bless all here
One way to test bay leaves is to put a few in hot water and make a tea. There definitely is some flavor in it.
Yep, great for indigestion, works a,treat. There easy to grow as well. 😊
That lemon zest at the end is a brilliant idea, . Perfect for modern palates of sons and grandsons.
yummy ….🍽
Your videos are the only ones I clk like before watching because I know they will never disappoint....and are always...as you say .."amazing"...ty
Yummy 😋😋😋
OMG, I can taste it, each individual string of meat with the creamy polenta!!!!! ABSOULTELY AMAZING!!!! Just like my nonna woukd make!
Let's be honest, Osso Bucco at an Italian restaurant will cost you some money, but it will literally cost the calf an arm and a leg (ba dum bum ting).
Another excellent episode. Chef Jean-Pierre has taught me so much. I now feel much more comfortable cooking dishes, I used to think would be too difficult.
I am a simple country boy with simple tastes. Chef Jean-Pierre has inspired my family to try some things that we never knew existed. Obviously a man with a refined palate, I would love to see the Chef step outside of his comfort zone and do a video on such things as tailgating recipes, tator tot casseroles and wild game recipes. Either way, I will keep watching because he is an awesome chef and person.
You're amazing and I just want to tell you again. Looks so good and probably tastes as amazing as the other recipes I've done from you. It looks so fine Chef Jean-Pierre 😍
Cutting the tomato with your hands, you’re adding the love your Mother put in when she made it. Just like my how my Mom taught me. I could see the love she put into every meal
One of my favourites...That has become quite expensive lately. Here in Paris at my local butcher its 22€ per kilo for the veal ones.
It will be even pricier with that fool Macron, he is in bed with Oncle Klaus Schwab, you will own nothing and be happy, start eating ze bugs.
Amazing! You’re the best
Can you please tell me what size Dutch oven the chef uses. Thanks
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I’m guessing add about 90 minutes if using beef shank instead of veal (depending on thickness of course). Does that sound correct?
As always, you are an amazing teacher. Merci
Yeah he said an hour and a half for smaller ones, I believe
Thanks, again, Chef Jean Paul! Whenever I want to do something, I come here. The other day got four beautiful Veal Shanks from the Butcher - total $24. Olives and Lemon are a nice taste treat in this plus this going on the oven!. You are So easy to follow you make my cooking a thing to look forward to. Cookbooks aside. This is the place!
Oh, it's going to smell great and taste aMAzing!
Thank you, Chef Jean Paul 🥰
I love all of your Videos Chef. Question: why didn’t you sear the veal in the pot so you could caramelize your onions and get all that extra flavor?
I’m looking forward to your next video!
I think that the extended time of searing- to get those huge hunks beautifully brown- means that the olive oil is all done and maybe the little bits are scorched black.
Always remember to peel and core your tamaydas, friends! 😀 Another brilliant video!! Thanks so much!!
Wow that's a POWERFUL OVEN. It turned a round pot into an oblong dutch oven! Also Chef, I never buy garlic salt or onion salt. Only garlic powder and onion powder and add salt separately. Then I don't mess up over salting things!
I made Osso Bucco for dinner tonight. Pure heaven. I ordered my veal about half that think, family preference. Thank you Chef!
My favorite chef no doubt. Kinda crazy I just took a sous chef position at a French named Italian steak house. Hahah no kidding . Ty chef
Good luck with the new job 👍😊
I know I've been watching Chef Jean Pierre for over two years. How did I miss this one?
Great episode!
..Break out the Le Cruset Dutch.. We''re all excited about this braised classic from Chef!! The only time "water" is welcome in Chef Jean-Pierre's kitchen...is when it's hanging with the bleach and towel in the sanitizer bucket!!..😉
Tea too, anyway- Anyone think Ox tail would work as a substitute?
@@robertakerman3570 It would make for a richer stock, other than that there shouldn't be any real diff
@@oplawlz I'll try soon. 10Q so much
JP, you are doing a fantastic job, and your charisma makes watching your show a pure pleasure.
🙏🙏🙏
There's something about a French man (Italian too) and a French accent 😁. When Chef says certain things and does he one laugh he reminds me of Lumiere the candle stick from Beauty and the Beast lol.. Always puts a smile on my face👏👏👏. Not only does Chef teach, he entertains and makes it a fun experience. The time goes by too fast. Love hearing his stories 😁. Thank you Chef🙌
I have thoroughly enjoyed ever video I have watched. Your fun personality, your teaching style of cooking, your love for food, cooking, and your so encouraging for others to expand there cooking.
If, Jan would have watched this video before her and Michael's dinner party, I can only imagine how different that get together would have been...
You rick..we' love u..the tomato vibe..is awesome...the smashing.. dats the way you go...God bless n tank yous....again
“Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives.” love you CHEF , LOVE FROM INDIA
It's rainy and overcast here in Kentucky, but you bring a little sunshine to my day chef. I dont think I've ever had veal, looks beautiful!
Grits are wonderful in that they take on all the flavors and amplify them. I love creamy fried grits! Great with fried eggs.
Chef, you are aweome as I watch your YT vids all the time. Execellent instructional and funny too. I made this today. Awesome. The only thing I did different was to use the same Le Cruset dutch oven for searing the meat and then making the sauce. I didnr have olives so ill grt them.for rouhd 2. The fresh parselt and lemon zest serving really makes a difference.
Chef Jean-Pierre I love Osso Buco and I have searched you channel yet I was surprised that you did not have this great classic dish, I am glad you finally made this video. Love your videos, keep them coming !! Your the best!
Be careful with what you wish for Chef. You don’t want 700K people in your kitchen 🤣
Mama Mia! Amazing...I asked and you answered. I must make this and serve it to some friends and family! Thank you Chef!
My screen has bite marks on it...
Adding the flour through a strainer is pure genius. I've seen chef JP do it before and I applaud him every single time. No lumps. Kudos. Now I have to make Osso Buco... and add the gremolada.
I can't afford Le Cruset. I use one from Costco...$45 for an oval one... and it works great. Have had it for over 7 years and it's great.
Bidenomics. At 5:00
Can't you leave your dogma at the door? Does EVERYTHING have to be a line of death in the sand, whomever I don't like sucks political comment? I of course know the answer is no, Political comment is the new religion, with religious fanaticism.
I just bought some lovely lamb shanks for making this!!
Thank you for the recap of the recipe!
I didn’t know about the different types of wines and how and when to reduce!!
Thank you!!
I hope mine will be close to what you created Chef!!
Ciao!
Wonderful recette.
Thx- Merci JP
Very nice, I am going to try this recipe with oxtail.
Chef JP - you are the best! I want to make aaaallllllll your recipes!
Going to try this recipe with venison....will let you know!
Chef, vous êtes le meilleur ! Toujours LE MEILLEUR !
"I wish you were here!"
Another amazing dish.
hi from Sunny Queensland Australia , mashed creamy spuds are my favorite with Osso , cheers .
This guy is my favorite.
Thank you! 😊
One of my favorite dishes of all time!