How To make Osso Buco
2 oz Butter
1/2 c Thinly sliced onion
2 lg Veal shanks (5 1/2-to-6 lb)
- cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 c White wine
1 tb Tomato paste; dissolved in
1/2 c Water
1 lg Clove garlic; minced
1 tb Minced parsley
1/2 Lemon; Grated peel only
The garlic-parsley-lemon peel finish is called "gremolata" and is classic. The hollow bone (osso buco) of the veal shanks gives this dish its name. MELT THE BUTTER in a large casserole. Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. Discard the onion. Dry the veal pieces with paper towels. Flour them lightly and brown them over medium heat in the onion-flavored butter. Salt and pepper the pieces, raise heat to medium-high and pour on half the wine. After a moment, turn the pieces of veal over, salt and pepper the other sides. Pour on the rest of the wine when the first half has evaporated. When all the wine has evaporated, arrange the veal pieces so that the wide marrow opening is up. Add the diluted tomato paste, cover, and cook over low heat about 1 1/2 hours, or until the veal is tender. During that time, move the pieces around to prevent them from sticking, and baste them occasionally with their cooking juices, using a bulb baster, but don't turn them over lest the marrow dissolve and run out. (You can add a tablespoon or 2 of warm water if the sauce seems to be drying out--but the veal will probably exude plenty of its own juices after the first half hour of cooking.) While the veal is cooking, finely chop together the garlic, parsley and lemon. Five minutes before serving, stir it into the casserole. Classically, this dish is served with risotto Milanese, made with saffron and Parmesan cheese, but any simple rice or pasta preparation will do.
How To make Osso Buco's Videos
Testing Babish's Osso Buco Recipe
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Pork Osso Buco - Braised Pork Shanks Recipe
Learn how to make Pork Osso Buco! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Braised Pork Shanks recipe!
Perfect comfort food when it's cold (or hot) and you need a warm hug - Osso Buco
I felt like making some comfort food today even though it’s really hot where I am right now. It’s a great dish to cook during the colder months… and when it’s warm and you need a hug! Check out the recipe below and follow along to make osso buco with polenta and gremolata.
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RECIPE
Ingredients Osso Buco
- 4 osso buco
- 1 brown onion, diced
- 3 celery sticks, diced
- 4 garlic cloves, crushed
- 3 rosemary sprigs
- 2 bay leaves
- 4 anchovies
- 500ml chicken stock
- 200ml white wine
- 3 tbsp grapeseed oil
- Salt to taste
Method
1. Start by heating your oil in a dutch oven or large pan you have the lid for.
2. Season the meat with salt on all sides and place into the hot pan. Once you have a nice golden colour on both sides of the meat, remove it from the pan and set aside.
3. Turn the heat down to medium and place in your diced onion, diced celery and garlic. Saute this for 3-4 minutes.
4. Next, add your white wine, making sure you scrape all the deliciousness off the bottom.
5. Reduce this until all the wine has almost disappeared. Then, add the osso buco back to the pan.
6. Cover this with the chicken stock and place in your bay leaves and rosemary.
7. Once the stock starts to simmer, put a lid on the pot and place it into a 160°c oven for 4 hours or until the meat is falling off the bone.
Polenta
- 125g polenta
- 1L chicken stock
- 40g grated parmesan
- Salt to taste
Method
1. This will take about 40min start to finish, so start this about 3 hours and 20 minutes into the cooking of the meat and you should finish at the same time.
2. Bring the stock to a light boil.
3. Slowly pour in the polenta, whisking the whole time.
4. Once all the polenta is whisked in, turn the heat to low and cover with the lid.
5. You're going to cook this for 30 minutes in total stirring every 5-6 minutes with a wooden spoon.
6. If it feels like it's getting too stiff, you can add some more water or stock to loosen it up again.
7. After 30 minutes, remove from the heat and stir through the grated parmesan.
8. Check for seasoning as it might still need a little bit of salt.
Ingredients Gremolata
- 1/2 bunch flat leaf (or curly) parsley, cut finely
- Zest of 2 lemons
- 1 garlic clove, finely grated
- 3 tbsp good olive oil
Method
1. Mix everything in a bowl and serve on top of your osso buco.
2. Enjoy!
Binging with Babish: Osso Buco from The Office
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This week, we're taking a look at a winter classic, courtesy of one of the most painful scenes in television history: the dinner party from The Office. Jan's (very) slowly-braised veal shanks are clearly seen served with Risotto alla Milanese, a classic saffron-scented version of the decadent Italian staple. Put it all together, and you've got the perfect dish to weather the winter - or at least the world's most awkward dinner party.
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Osso Buco Recipe - Laura Vitale - Laura in the Kitchen Episode 353
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Julia Child’s Osso Buco (TASTE GOD’S BUTTER)
This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef #ossobuco
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