Osso Buco

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Dear Anne,

Last night my husband and I had our usual Friday dinner with friends. Two of them are the regulars and one just came back from Rome(he spent there two years. For the main dish I made your "osso buco". Although I am the first and toughest critic of my own cooking, I must say I made the best choice. They loved it and finished everything on their plates! Alessandro(the one who just came back from Rome even paid me the best compliment there was: "your osso buco tastes even better than the best I had in a very good restaurant in Rome". True or not, imagine how good it felt to hear that! On top of that, our best friends, the regulars I mentioned above, seemed to agree that it was really good!

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I may be jumping the gun here, but I am in the middle of preparing this bad boy of a dish. I recorded the episode when Anne made this dish and also printed out the recipe. I will reflect some concerns, Veal Shanks in Austin run about $17.99 a lb.. and that was my quandary.. What was the thickness of the shanks she was cooking. The veal I purchased today were about two inches thick and $36 out the door for two of them. So dinner for six would run ya about $108...just for the veal. Saffron is also pretty dang pricey as well, I went for a wild mushroom risotto instead from a Contessa recipe.. awesomeness. I am pretty sure I can get the butcher to give me a one inch cut, but I would really like to know what the thickness is that she used in her recipe. The house is smelling amazing right now, so I am pretty sure this puppy will rock.. have no idea if I can make an edit after the tasting portion... but I will update if I can...

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So tired of the 3 ingredient, 8 minute, $10, etc cooking shows. Anne is the best in terms of real food, advice, ease and explanation. Yes, she repeats herself and can seem annoying to some (but not me but her passion and obvious enthusiasm for delicious food is rewarding. This dish with minor edits is sensational, particularly with the risotto. Superb.

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My husband and i really enjoyed this recipe. I did not add fennel because i did not have any, so instead of water i added vegetable broth. I bet fennel would make it taste even better, but it was fantastic with out it too :
Osso Buco is very well priced here in FL, so we will be making this a lot.
Thanks for the recipe loved watching you make this on food network

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Anne you are my hero!

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Unbelievable how good this recipe is. You'll be tied up in the kitchen for pretty much half a day, but it is soooooo worth it.
Ann Burrell is the greatest and her detail in explaining the recipe makes cooking this dish easy.

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this was the best osso bucco recipe i have tried! delicious all around, not very difficult to make and the taste is absolutely fantastic. I made it was a soft polenta and my husband keeps asking for a repeat performance soon.

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I've been making Osso Buco for about 30 years and it still remains one of my all time favorite recipes. This one is a little diffrent than the one I usually make but it's still excellent.
Let me nit pick this for a moment: The recipe calls for 6 osso buco. This is the name of the dish and should have read "6 veal shanks" for those who have never made or heard of this dish before. Having said that, I took a hint from one of the earlier reviewers and used short ribs since I couldn't find veal shanks this time, but the supermarket did have packages of veal shank bones so I threw those in because the marrow is one of the best parts of this dish and they're very cheap. Veal shanks can be very costly so if you're on a budget, you might want to give this suggestion a try. The bones also add additional flavor to the sauce.

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Instead of straight water, I added reduced-sodium beef broth for a deeper, more complex flavor. Yum! Thank you, Anne!

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This recipe came out wonderful. The veal was tender and the sauce was perfect, but the best part was the bone marrow delicious. Anne I love you.