O is for Osso Buco

Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)... but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco:
Ingredients
3 Veal or Beef Shanks (2in [5cm] Thick)
1/2c Flour (Salted and Peppered)
1c Red Wine 250ml
1 Carrot (Rough Dice)
1 Onion (Rough Dice)
2 Celery Stalks (Rough Dice)
2 Tbsp Tomato Paste (Optional)
2 Cloves Garlic (Crushed)
2 Sprigs Thyme
2 Bay Leaves
1c Tomatoes (Crushed) 250g
1qt Beef Stock 1l
2 Tbsp Butter
Salt Pepper (To Taste)
-Optional Gremolata Topping
Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times.
Fry the shanks in olive oil on high heat until browned on all sides.
Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
Add the carrots, onion, and celery to the pan and cook until soft
Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
Place the shanks back on top and add the wine reduction and stock till covered.
Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
This can be served with polenta, or risotto alla milanese like in the video… For the risotto recipe… follow me and subscribe. Because R is for Risotto alla milanese.

#ossobuco #italianfood #recipe #datenight #cooking

[TriggTube]

Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)... but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco: 
Ingredients
• 3 Veal or Beef Shanks (2in [5cm] Thick)
• 1/2c Flour (Salted and Peppered)
• 1c Red Wine 250ml
• 1 Carrot (Rough Dice)
• 1 Onion (Rough Dice)
• 2 Celery Stalks (Rough Dice)
• 2 Tbsp Tomato Paste (Optional)
• 2 Cloves Garlic (Crushed)
• 2 Sprigs Thyme
• 2 Bay Leaves
• 1c Tomatoes (Crushed) 250g
• 1qt Beef Stock 1l
• 2 Tbsp Butter
• Salt Pepper (To Taste)
-Optional Gremolata Topping
• Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
1 Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times. Thanks for the tip, @foodmymuse
2 Fry the shanks in olive oil on high heat until browned on all sides.
3 Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
4 Add the carrots, onion, and celery to the pan  and cook until soft
5 Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
6 Place the shanks back on top and add the wine reduction and stock till covered.
7 Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
8 Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
9 Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
10 This can be served with polenta, or risotto alla milanese like in the video. For the risotto recipe, follow me and subscribe. Because R is for Risotto alla milanese.

#ossobuco #italianfood #recipe #datenight #cooking

[jakelarryking]

no shouting, no fuss, no overdoing anything, just short, elaborate, calm cooking video. Thank you sir

[giovannispinotti]

Italian from Northern OssoBuco land here.
My mother used to do this with absolutley no oil, only butter (remember, it's a Northern dish), white wine, no "soffritto" (carrot, onions, sedano), but instead finish off the dish with the classic local Gremolada sauce, made of lemon zest and parsley. These are obviously local variants and we're tied to what we tasted as kids, your dish is really well done!
Don't forget, as any kid does, to suck out the delicious marrow from the ossobuco and leave the bone totally clean at the end!

[Shanningun]

I just made your osso bucco and the risotto. It was the best thing I've ever made. I'm not ashamed to say I cried. Thank you sir.

[LuckyLioness]

I have always wanted to make this magnificent dish in honor of my parents; their Osso Bucco blew my doors off! I always figured it was such a complex recipe, but the way you explain things demystifies this for me. I really appreciate this! Thank you so much!!

[riccardotrombetti]

Sincerely thank you from a citizen of Milan. As you probably know "risotto con l'ossobuco" is our main traditional dish and you cooked it perfectly!

[dreammfyre]

“2.5-4 hours” <- Very important!

A lot of people making this: 30 min-1 hour and then complain why it doesn’t taste that good.

[LuLulu-jwzw]

Thanks from Torino! I love Osso buco and I'm tired of people just showing pizza and pasta calling it "real Italian cuisine"...thanks for spreading culture❤

[kaycey]

You are tge best Italian cooking channel. You make things easier to understand and with things that are available and alternate what can be used.

❤❤

[singingcat]

I’m not Italian but my mom would make this sometimes when I was a kid. It took her so long to make but it always came out amazing. It’s still one of my absolute favorite dishes to this day.

[blackfist]

I absolutely love osobuco. In Argentina is very common during winter months to eat it on stews like this, lots of potatoes and if you're feeling fancy instead of drinking all the wine you reserve a glass for the stew, obviously nothing as fancy like your recipe. When i was younger osobuco was a cheap meat cut for poor people to make puchero, now its really expensive, its kind of a trend for the low quality cuts to become a rich mans delight.

[christiankucera]

This is a video that shows good food correctly made - that's a rare and valuable find and I am happy to have seen it.

[StrobeFireStudios]

I did this in my slow cooker, was one of the nicest meals I've ever eaten. That bone marrow in the middle was a delight.

[fililasermiao]

Im from Milano where ossobuco is a tipical dish and i can say my friend that looks good

[JoeMACofNAC]

This was my late mother’s favorite Italian dish. I will make it using your recipe in her memory. 😊

[Lawrence]

My grandma had a farm and used to make osso buco every now and then, and to me it was a very normal dish, something everyone would eat on a monthly basis. When I moved to the big city I actually found out I’d been eating some sort of delicacy throughout my childhood 🫠

[iamnotagoose]

Osso Buco has always been my benchmark for considering a restaurant “fancy”

[jeemoon]

This is the dish, if I see it on the menu, I have to order it. It’s undefeated for me in Italian cuisine.

[Miingno]

Osso Buco is truly an amazing dish, many miss out on. I also recommend a gremolada over the top to give it an extra freshness kick that beautifully cuts through the richness of the meat and sauce.

[ChiaraColetti]

You unlocked a memory, my grandma used to cook them when I was a kid and they were delicious to say the least. She served them with peas. Thank you for that. 😊