Osso Buco

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing! My family loved this meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was wonderful! What a treat worth waiting for. Thanks Anne, you're the best!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

HELP! When I watched her make this on the show I know she specifically said LOW AND SLOW... and set the oven at 325 - but the recipe says 375??
Which is correct?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was phenomenal! I have made osso buco using a recipe I cannot find anymore using veal stock and meyer lemons for the braising liquid, I have made Mario Batali's version, where I had to spend 2 hours making a sauce before I cooked the osso buco for another 2 hours, and then I made this. It was really easy and my husband loved the sauce which was so thick with the vegetables, it did take a long time to brown, I waited and waited for it to achieve "crud" but it happened. And then the tomato paste browned too, before any wine went in there. I happened to see osso buco go on sale just after this show aired, so I had to make it for my husband who loves this dish so much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super tasty gravy resulted from this technique but I struggled to "brown the crap" out of the veggi sludge! Anybody else? Any tips for me? I used a hot cast iron fry pan and cooked and cooked the sludge at least 30 minutes and gave up. Then I added the tomato paste and tried again for a browning. Another 30 minutes. Gave up again. Thanks for any suggestions about how to brown! BTW, I tried using Beef Chuck Shanks at $3.99/ lb and loved the result. And saved a bunch of bucks too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First of all, love Ann and love the show. I've been following her recipe's even more than Bobby, Mario & Emeril. (no use for Rachel and Paula, but don't get me started.

Very good, but not great. I have had better in restaurants, esp. in my own ever overlooked and underrated NJ. Reheated it for another hour w more wine, chicken stock and Italian seasonings (rosemary, sage, basil, etc. and it improved greatly. Adding stock instead of water is the way to go. Upped the garlic and added carrots as well. Risotto was very good, used tumeric as a much cheaper alternative to hard to find and very expensive saffron.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish today It was excellent!!! Thank you for sharing The only thing I changed was using carrots instead of fennel because that is what I had on hand I wasn't able to fine veal shank at my store but I used beef shank It was delicious. Will be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i just had to make this dish the moment i finished the episode, and finally got to do it last night for a group of friends. everyone LOVED it. the sauce was rich and deep and ridiculously flavorful, and the meat was meltingly tender. the risotto was awesome too, perfectly creamy and cheesey. and good lord, the marrow...!

i ended up having to cook the osso buco for a bit longer (probably an individual oven thing, and had to use a bit more chicken stock, as it was still a bit too toothsome, but this recipe was just awesome, and i will definitely make it again. in fact, i can't wait to make it again.

anne burrell RULES.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this was quite good, but labor intensive. : Watching you make it on your show fascintated me, so I had to try. I didn't tie my string tight enough, so the meat fell apart in the pan. :( However, my picky eater son (and I do mean picky really liked it. I loved the risotto milanese with it. I'll make that again for sure.

I love the way you teach Ms. Burrell. I'm 53, never been much of a cook, but you are inspiring me. My husband loves it now that I'm cooking more and cooking different things.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a huge fan & my DVR is set to record whenever your show is on. I have made several of your recipes & this 1 was much better than I thought. Additionally, I have learned a great deal more about cooking from just watching your show. Thanks for being real & down-to-earth. I truly look forward to your show each week.