Osso Buco

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I made this for some friends I go out to dinner with about once a month, typically to a pretty good restaurant. After the first few bites it got quiet, except for the low semi audible "uhs" as in 'this is so incredibly good.' Everyone grunted their way through dinner with total pleasure. What more can a cook ask for? I strayed a bit from the recipe. Instead of veal I used beef shanks. Not a problem. The meat fell away from the bone and was very... well I can't describe how delicous and flavorful. The rissotto was FANTASTIC. I made the gremolata and initially wasn't sold on it. By itself is was very strong but with the meat and sauce it was amazing. It almost made it taste entirely different and in a good way. Previously I had never used fennel and almost did not use it but am now glad I did and will not feel intimidated in the future. I am now a huge fan of Anne Burrel. The entire dinner truly was restaurant quality and well worth the time to prepare.

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Unanimously one of the best dinners I cooked for my friends ever, it was restaurant quality and amazingly flavorful and voluptuous...

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It is outstanding!It is full of flavors it leaves you wanting more even though you can not eat anymore because you are so full. It makes anyone seem like a chef!

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I prepared this dish for a dinner on a weeknight. I started preparing it at noon and it was ready in the afternoon. I had a tough time tying the veal. Some of the strings survived, and some others didnt.... It didnt bother too much the end result of the meal. I would have used a little bit more water... specially because in the last 30 minutes of cooking it in the oven without the lid, the sauce reduces pretty quickly.
I also didnt do the gremolata... I am not a big fan of horseradish, so I served it without it...
Now, my guests LOVED THE DISH! I also prepared the Rissoto Milanese, it was a hit! they told me that it looked like a restaurant dish! I almost let a few tears down my cheeks...
I would definetly give this dish a try!

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This turned out wonderful. I didn't process the vegetable into a paste, left them with some texture. Also, chickened out on the fennel bulb and used carrots instead. I've been cooking for nearly 50 years and have not been brave enough to use fennel. I'll put it on my bucket list though. Only used about 1/3 cup tomato paste and braised at 325°. Almost forgot to add the water. pretty sure that would of caused it to scorch. Must serve it with Risotto!

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This is one of her best recipes! Love this dish a lot!

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I made the mistake of starting this at around 10pm, and I wasn't done until 2am and was exhausted. But even in my exhausted state I thoroughly enjoyed this. I forgot however to tie the veal! And I was constantly worried about burning my stainless steel pot while browning the vegetables.

The cooking method makes the veal so tender you definitely won't need a knife, and I'll be making extra gremolata next time. I disagree with the previous reviewer that the tomato paste was overpowering and though white wine may be delicate compared to red wine, its flavors become concentrated through the long cooking process and I believe they paired well with the other flavors in the dish. To each their own I suppose, but I highly recommend this for anyone who has the time and patience [perhaps a Sunday night].

So far, this, along with the caponata, have been my favorites of Anne Burrell's recipes. I've made 20 so far and am on a quest to make most of hers :]

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Not up to Anne's usual standards. Made this tonight for company. They liked it. I did not. I thought the idea of adding 3/4 cup of tomato paste was too much. I was wrong. It was WAY too much. The finished dish still tasted to me like tomato paste. And, yes. I followed the recipe exactly. Even watched the video of her making it. Also, white wine did nothing for the flavor. It begged for a rich, red. Although I liked her idea of making a sofritto of the veggies and browning them off to enrich the sauce, over-all the sauce taste never developed into anything fabulous. Compared to Tyler Florence's "Amarone Osso Buco" Anne's is a light weight not worth the effort. My advise: make Tyler's and use Anne's method on the veggies and you will not be dissappointed.

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I made this last night for my Husband's birthday dinner. It was my first time with Osso Buco. This was so delicious! My Husband said it was better that any he's had in a restaurant. I almost didn't make the gremolata because of the horseradish BUT I have faith in Chef Anne. I made it and it totally worked. I'm sorry I doubted you for one moment Chef Anne, you rock! I am forever your faithful fan!!

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debcoleman3...I see you're clueless about restaurant cooking...so pffft to you.
Thank you Anne for a wonderful recipe. It comes out yummy every time and never fails for make me look like a supah stah in the kitchen. I'm in my second year of culinary school, work at a fine dining restaurant here in Vegas, and record your show daily. You were an inspiration to me...thank you for a wonderful show and for stirring the passion inside me to pursue a career in culinary arts. You rock :