Osso Buco

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This was a very tasty dish. Easy to make smells great cooking too. Just my preference but the Gremalata overpowered it for me. I purchased a dutch oven to do this and I am glad I did.!Rissoto was excellent too.

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Made this last night and not only was it super easy, it was delicious. Definitely a keeper. My 14 year old daughter loved it, so did my mother and I thought it was great, too. I even got all the marrow for myself (yum. It takes a little time, but it is mostly hands-off time so it is a great easy dinner. The risotto went great with it, too

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The browning as suggested is not "browning" as one usually thinks about it. It is the residue on the bottom of the pot that gets the browning and this is what develops the rich flavor; same idea for the tomato paste, it’s the fond on the pot bottom that makes the transformation in flavor. Scraping it off with a flat edged wooden spatula works wonderfully. If you stay with it and constantly scrap the "veggie fond" off the bottom you will be rewarded with a wonderful deep rich flavor. The Fennel becomes very mellow in flavor from this process, so if you don't like Fennel, give it a try; you will be surprised at how it transforms the entire sauce in a wonderful way and the fantastic aroma is super. I too, questioned the 375 (typo? temp. I cooked it at this temp. keeping a close watch on it and it seemed to work, next time I will try 325 degrees. I made the risotto also and we all loved this dinner.
Great meal, you’re the best Anne! Thanks so much.

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I adapted this recipe and it was very very good. In watching Anne cook I would never step foot in one of her restaurants simply for the ridiculous amount of salt she uses. I don't know if she has killed her taste buds for the taste of salt but I could certainly not eat anything that salty and in watching all the other chefs they use no where near the amount of salt Anne uses. I hate underseasoned food but this is ridiculous, not to mention how bad it is for your health. Try to bring out some other flavors, Anne.

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@ Sam'sbutterfly - how about the Risotto Milanese she made on her show w/it? I just saw the show a few minutes ago so I haven't had a chance to make it, obviously, but can't wait it sounds & looks delish :D

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To amccord: Grow up! This is a grownup show for grownups. Go back to Ina or Sandra if it too hot in the kitchen.
This is a delicious version of Osso Buco.

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This is the best recipe ever, very delicious , elegant and tasteful.I Love it, Thank you Anne.
But what side dish do u think will be good with the Osso Buco?

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I've never had osso buco before. Anne made it look so enticing, had to try it. Well worth the work. The sauce has such rich, deep flavor. Highly recommend. With the prep and time to brown the meat and then the veggies, did take me close to four hours though. Plenty of down time while it is in the oven but do plan to be around the kitchen for much of the afternoon.

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I would give this recipe 10 stars if I could! It was easy to make and more delicious than I could have imagined. I used beef shanks since my grocery store didn't have veal shanks, and I used carrots instead of fennel because I'm not a big fan of fennel. Either way, I will make this recipe many times in the future!

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Wow. This is a fantastic recipe. Definitely be sure to let the veggies brown, it takes a lonnnngggg time (e.g. 20 minutes. I was amazed at how tasty it was. Definitely a must for future dinner parties.