How to Make OSSO BUCO like an Italian | The Ultimate OSSOBUCO Recipe

Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite.
Ossobuco can be served with Risotto alla Milanese, but I love to serve it with Polenta and top with a zesty gremolada for the ultimate mouthwatering dish.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ossobuco
0:29 Ingredients for Ossobuco
2:50 How to Cook the Soffritto
3:50 How to Prepare the Meat
4:27 How to Cook the Meat
5:23 How to Make the Sauce for Ossobuco
6:38 How to Finish Cooking the Meat in the Sauce
8:45 How to Make the Gremolada
11:48 How to Make Polenta
13:07 How to Serve Ossobuco
14:03 How to Eat Ossobuco, E ora si Mangia, Vincenzo’s Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This is alsoo ala Milan Milan style it is low cooked tender juicy the B Maro has an explosion of happiness and this grola that we put right on top at the end oh it’s the bumb you guys need this comfort food on a cold winter night let’s make it

Together to make also boo Milan style Milan way we need ooo and you go to the bcha and get beautiful pieces I got one per person here then for the Sofrito we need half onion one mediumsized carrot and one celery stick all chopped into pieces hopefully the same size if you

Can half a glass of white wine doesn’t matter what white wine you use 1 tblspoon of tomato paste one small can of peeled tomatoes one liter of beef bro broth and needs to be nice and hot a little bit of flour 30 G of butter extra

Virgin olive oil salt and pepper for the gremolada which is what we’re going to do at the end we need Pasley and one lemon you’re going to love this and you can serve this on Penta so I’ve got uh some corn flour here you can serve this

On saffron rotto white rice or just with bread and that’s it so do whatever you like serve it as you like it the first thing we want to do here okay this is very important for the look of the Ooo is to make some incision here on the Ooo

Like on the veins just a little one reason is cuz if you don’t do that they will uh they also bu when you cook it it will go all the way in and like I said it doesn’t look amazing so we just do some incision here we do one more

Here you can use scissors or just a Knife I would say about four or five seasions and then you’re ready to go so now when we cook it it’s going to stay nice and flat the other thing we need to do is to crush the peill tomatoes okay so crush it by hand by using your hand or

Just use this a tomato Crusher if you use your hands it’s actually nicer peel tomatoes are so beautiful it’s kind of fresher it gives you beautiful flavors to your pastas your meat to your pizza so here just fill the Tomato I suggest to use a nice cassero like this

Like a dutch oven we want to cook this on a slow heat and we don’t want to put stress on the mint let’s start by melting the butter and adding the extra virgin ol oil in Milan they love butter okay so inide of Italy we don’t use

Butter much but in the north it’s very popular so let’s put it in together with a few tablespoons of extra V olive oil and don’t forget we don’t want to rush when we make osuko it’s a slow cooked recipe okay this is going to taste fantastic okay maybe it’s

Not for during the week but on the weekend and take your time when you make it now the butter is Melted and we can add the carrots celery and onion this is Aso Frito very very important part and now we’re going to cook the Sofrito for about 10 minutes here we have the flour what we need to do we need to put the each ubuk in the flour

And why do we do this we do this so that we seal it and we keep all the juices from the meat inside the meat and it also create a nice cream if I can call it that way when we cook it so here it is first one the also Boo

Has the bom marrow here which is the best part it’s going to give you so many beautiful flavors but it needs to cook slowly what I personally like to do now is to put just a drop maybe 2 tbspoon of broth in there even one will be enough and to

Help to make our ingredients softer cover this again let the steam cook it and uh become nice and soft and then we can start assembling our oo Buco dish all right now we can add the meat what we do is let’s caramelize if that’s to world the meat let’s put it in there

At this point you also want to add the wine all right so after about 5 minutes our meat is ready so let’s take it out again what we want to do now is we want this wine to evaporate but can you also see the nice cream if I can call it

Creamy the flour created this this is beautiful so once the wine evaporates I can smell the wine you will see this will become very creamy ah and it’s such an important detail for this dish w wow beautiful flavors the wine evaporated so we can start adding 1 tbspoon of uh tomato

Paste go in there look at the nice color here you got now you give a nice creamy red color now we add one of my favorite ingredients the peeled Tomatoes Crush by hands go in there now let’s get to know each other all the ingredients they need to become

Friends they need to play together they need to give us flavors what I want to do at this point I want to add a little bit of salt to the sauce don’t put too much because the broth is salty and we’re going to add some pepper not too

Much and again stir and now we put the meat back in there the H back in there gently here we go put in there what I like to do now before I put a broth put a little bit of salt on one side of the meat now we turn the meat

Around the reason why I took out the meat is because I wanted the wine to evaporate and then I wanted to combine the tomato paste and the peel tomatoes together before I added the meat back in because if the meat was in there it would have been a bit difficult to

Combine the ingredients and stir so that way I stirred the sauce was done and now the meat and the broth can be can have a party and now what I like to do is to put a little bit more salt on top but don’t don’t go crazy because like I said

The bro it’s salty perfect and now what we do we add the Broth what is the Bro going to do it’s going to be give amazing flavors it’s going to reduce use okay with the tomato sauce and that’s you know that’s when they actually connect and make love together to give beautiful flavors to the oo and thoseo will melt

In your mouth it will become so tender so what we do now we cover with the lid and to achieve the perfect uko we want to cook it in here for about 1 hour and a half and we can go and turn it every half an hour turn the meat and stir to

Make sure the ingredients are not getting stuck to the bottom of the pot can you see here what I’ve said before the reason why we cut the edges of the meat you know the nerves look it’s because the meat is still nice and looks beautiful see the meat didn’t fold in

See in 1 hour what do we do now we make gremolada this is probably the best part of this recipe we’re going to give beautiful intense lemony flavors to the Ooo to make grola what you need to do is to remove the skin of the lemon but

Please avoid to get the white it’s like if you’re making a lemon gel okay not too much white if you have good knife skills you can actually chop the Pasley and the lemon together with a knife but I think it’s a lot easier to use the blender so let’s put about three four

Tablespoons of extra virgin olive oil and now we add the Pasley and the lemon so when I say blend we don’t really want to blend like we we we want to see what I want to do here is reallyy that so what we want to

Do got this on the sides push them back at the bottom we can blend it one more time here we Go see I just basically I want the lemon to crush a little bit more okay just a little bit more we have plenty of oil so we don’t need any more I just want to crush that lemon yeah it looks very good to me now

To me it looks perfect now we got a see we got the lemons see they’re nice and small this is what we want to achieve so I’m going to get a little bit taste it beautiful combination lemon skin so good so good for you all right let’s just put it

Here and we use this once our also bu it’s ready so we keep this now on the sides because we’re going to put this right on top of the meat once we serve it in the plate it’s so good guys after 1 hour let’s remove the lead oh yeah look at that that Ooh the smell is incredible it stayed in the pot but now it’s time for us to remove the lid because we need to reduce this we don’t want the water okay so now look at the piece of meat here look at that you can see oh my God it’s about to

Come off the bone you can see look oh my God it’s so tender I don’t want to break it but you can see how hander it is and how beautiful they look as well how beautiful they look so lovely and the bone marrow I cannot wait to eat that so let’s now

Stir it and let’s keep cooking it for 30 more minutes I’ve chosen to serve my oo with penta but again you can do rotto you can do white rice or just serve it with some bread let’s make the penta let’s make a Penta when I put the corn

Flour in the water I um always put a little bit at the time that’s what my grandmother taught me also you don’t want to create lumps okay and here is our Penta beautiful Penta let’s add some salt and pepper some pepper as I stir I want to put a little

Bit of extra virgin olive oil you you can put butter up to you I do like my extra virgin olive oil in the penta let’s it we’re ready to serve ooh so beautiful look at this wonderful AO Buco look at that look at the meat it’s coming off the BN look oh the

Bon Maro is gone where are you going where are you trying to go don’t escape look at that completely off the burone completely now time to start what I like to do is to get a little bit of sauce and let’s put on the Penta just on the PO oh look at the bone marrow there look at that look at the bone marrow oh it came off let’s put it here perfect now we put the rest in look at that look how beautiful this is the best part of the

Recipe the grola goes on top of the meat you can actually cook the grola with the sauce but I like it so here we have gremolada and they also on Poent the first thing I want to do here come look come closer here the first thing I want to do is to get the Bon marrow all right and look at that comes off easily look at that this beauty this is gold this is worth more than gold let’s say Some melt in your mouth it’s like butter on steroid now we want to cut the meat here so let’s see how tender it is so we got the penta here we have the meat I’m going to move it on the side we cut it look you don’t you don’t really need

A knife look at that look at that I’ll show you again you don’t need a knife look ready comes off look comes off so easily let’s put some grola on top I love the gremolada because the lemons go into your nostril it reminds you the summer is

About to come it’s not far away I give you beautiful summer flavors and then you put this beautiful warm tender and piece of meat in your mouth oh you get these beautiful flavors from the broth from the tomato sauce o this is so good this is so good nice with

Penta probably even better with rice up to you you choose I don’t know if I prefer the meat the grola I don’t know this combinations of flavors are just perfect I love it m m M wow wow wow wow I’m going to take you

All the way to Milan with this dish in 1 hour and a half guys thank you so much for watching this episode I will see you in the next Vincenzo plate video recipe V plate this is so good also Dunder Highway