This is a recipe for ossobuco, as made in two restaurants that I have headed. Yes, I know that the ancient version used cinnamon and did not use rosemary, but when I say “traditional”, I’m talking about the last 50 years – how it is made in the best restaurants in Italy. There are several tricks that I learned over many years in the business. The result of this method is better than anything else out there – I PROMISE.
46 Comments
You aren't my son, but glad you liked the recipe!
hahaha i thought my moms posted the vid and comented before i had even watched it..lol I used to go to Castellis Andrinos for my FAVORITE oso bucco until moms made this dish for me at home.first run absolutely NAILD it! Thanx fer the great recipe
My pleasure. Enjoy!
I frequent this dish at a local Italian restaurant, made it this weekend was almost 100% spot on!. Thanks for posting this!
Cheers mate, I have been enjoying your delicious recipes & techniques. Is your other channel "cookinginrussia"? Hope you are doing well where ever you are working at the moment & a big thank you from Australia for your excellent uploads.
Thank you for your kind comments. Yes – that is my other channel. Unfortunately I have been too busy recently to add more videos, but I expect to be able to in the next few months ahead.
Is there a written recipe somewhere, or do I estimate how much of each ingredients?
All of the quantities of ingredients (as well as other tips along the way) are printed in ANNOTATIONS. If you aren't seeing them, then you probably have them switched off in your YouTube preferences, or you are watching this video on a browser that does not support annotations.
MrPlanx why u don't sauteed garlic with mirepoix to get more flavour???
Half of the garlic is (watch the video again). The other half gives a stronger flavor for the braise.
Can you appload more videos of your cooking?
Check your messages on YouTube for the link I sent to you.
Hope you post more if these kinds of videos. This is absolutely brilliant!
Thank you. Check your YouTube mail for a link to where I have many other videos already posted.
Awesome video! Looks cool. I like that you caramelised the meat that much. By the time you add sauce, vegetables and so forth, this would only enhance the flavour.
Omg! I want to make this right now! Where can I find a list of the ingredients?
In the ANNOTATIONS along with printed tips. If you aren't seeing them, then you have them turned off. Look at the buttons at the bottom of the video frame and click to turn them on, then watch the video from the start.
Thank you for responding. And what a coincidence as I just put attempt at this in the oven! I am using my ipad and cannot find the annotation button but I just watched your video and worked along with you. Thank you again!
Wow… kewl recipe, thanks
This recipe is to die for…..so flavorful and tender Definitely one of my favorites!
good job… i will try to do the same !!! looks amazing
keep on
thanks a lot
Looks so good
Don't you get a burnt taste from the bits that are left in the pan? It looked burnt to me. When I brown meat for a stew I always try to make it so it's not black on the bottom of the pan, but nice and golden brown. Would love to hear your opinion on this because you seem to have a lot of cooking experience.
edit- Ok just finished watching and you actually adressed my issue in the video. The next time that I brown meat I will definitely try it like this.
Thanks for posting this. 🙂
Fuck this recipe is legit man! I was watching this supposed italian woman cook this before using CHICKEN STOCK!!! and tomato fucking paste i hate tomato paste it spikes everything.
I've got a question.
How do you if its burnt or not??As a normal teenager who likes to cook i don't see the difference…Is there a way to tell??
Thanks for sharing this recipe. I made this for my guests tonight and served with risotto alla Milanese…and it turned out great. I also followed your tomato sauce and incorporated it into the ossobucco…all you need to do is to plan ahead of time but it's totally worth it!
Chef, these Veal Shanks are absolutely beautiful. I can find these at a high end market but a regular grocery store like Frys (remember this store?) wont carry these unless its a beef shank. But this recipe looks so tastey I will have to spurge sometime, maybe on Valentines day.
Absolutely definitive cooking method for Osso Buco! A chef who has the courage to properly 'sear' the meat … it's what gives the taste. Good stuff Sir!
I tried this recipe last Spring and it is so good. I forgot to save this video and forgot about it. Thank Heavens, I found it! This recipe is a keeper!!!!!!
hi chef , tried your way of cooking for my chicken stew by bringing everything to the edge,push it to the limit.taste is awesome.
Wow just made this for Sunday dinner and it went down a treat. The whole family loved it. Will definitely be making it again. Thank you for sharing the recipe and showing how it’s done, Not sure if I would have managed it without the video. Will be telling all my friends and family about it. Thanks again
I made this (or very close to it as I didn't have sherry so I used some sweet Marsala) It was delicious, thanks for sharing and filming this for youtube. If I want to scale up the recipe (say to cook 20 portions) can I brown 4 or five pieces at a time in a bigger pot or does it have to be done in the small high sided saucepan?
I've made this for guests and it's to die for. Mine was fork tender and the depth of complex flavors was amazing. Needless to say, it was most certainly made with love and my friends were extremely impressed.
Looks delicious. I'm going to cook this tomorrow. I got two veal with bones in them. Thank you for sharing.
MrPlanx, you are the man! Love your cooking skills! Question, when putting olive oil in the pan to start are you using EVOO or just plain olive oil? Does it make any difference? Thanks!
I used your recipe to make Osso Bucco for my father's birthday last year – April 29. Big hit. I'm back again for a brush up before I go for round two. Thanks
finally a chef who knows how to properly sear meat! i like that you did it in an almost burnt way. by the time you add the liquid, the meat would be bursting in flavor and cooked just right
One of the best Osso Bucco dishes I've seen, love the Cognac touch, miss the chopped tomatoes though, even so, good job fella
Thanks for the recipe!
I Love it , Excellent Thank you so much . I want to get more recipe from you where can I find more
Have cooked it 4 times. A really Great recipe! Would love to be able to have it in writing in my private recipe book. How can I do that?
What do you normally serve with it ? Creamed potatoes and ???
Mr. Planx, I followed every step of your recipe and it was awesome. The meat very tender and juicy and a great flavor.
Great video, thanks. I made this dish for the first time before watching this video and wasn't happy with the result. Will use all of your techniques and report back. Subscribed .
Sicuramente avrai ragione tu,io non volevo offendere nessuno, credimi,ma al minuto 6,24 si vede un ossobuco bruciato, di brutto e, l'altro sulla buona strada.Guarda Tu stesso. Grazie per avermi risposto,e mi scuso se sono stato troppo diretto. PS Volevo dirti che mia nonna cucinava anche il coniglio molto bene (il coniglio e' delicato da cuocere) e ti assicuro,che non lo bruciava. Gianfranco
Great stuff. I tried this yesterday and did exactly as shown. Family loved it and I found it fantastic. Something I wouldn't usually do but glad I did. Many thanks.