Osso Buco

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I wanted to make Oxtail with an Osso Buco flavor, so I used this recipe. Added burgundy wine, garlic and beef stock to it, and simmered it nice and slow...yummy!!!

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The best osso bucco recipe I have encountered! Directions are easy to follow and the result is absolutely outstanding! If you want to impress someone, this is the recipe to make! We prepared fetuccini with butter sauce to go with and was stunning!

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This dish is absolutely delicious!!! Giada's way and my way. Tried them both, the only thing I added was a can of Stewed tomatoes, and a small can of tomato sauce instead of tomato paste, plus a couple cloves of garlic. I also put less rosemary because for me it's a little too strong of a taste. The sauce was scrumptious and my husband was cleaning the bottom of the pot with a piece of bread! I will definitely make this again. I also cooked it in the pressure cooker, and instead of 2 1/2 hours or more, it took about 25 min. then I took the meat out, used the immersion blender on the sauce and let me tell you, it was out of this world!
It was just enough for the six of us and everyone from 9 to 85 yrs. old cleaned their plate. You must try this recipe for osso bucco, will not be disappointed.
p.s. I've tried it with linguini and polenta, both delicious, but my favorite is the polenta (so easy to make and side of steamed broccoli. Enjoy!!

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OMG!! I made this yesterday and thought about it all night. This was amazing. I usually don't comment, especially if I have changed some things, but this was so good. I took some advice from fellow reviewers. I added garlic to the garni...kept the cloves. Added garlic to the sauce as well. I used red wine and beef stock. I used a leek with the onion, carrot, and celery. I omitted lemon zest as my 5 year old doesn't like anything with lemon. I took an immersion blender to the remaining liquid and served over garlic, Parmesan mashed potatoes. sooooo Good!!!! My daughter said it was the best dinner she ever had.

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so delicious!!!! but it took almost 3 hours to get tender.

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Wow, this was delicious. I skipped the whole cheese cloth thing and just chopped up the herbs and added them. I also used red wine and beef broth. So good.

Served over fresh linguini from fridge section of grocery store. Rave reviews from family; don't think they believe I made it.

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This was outstanding. My roommate raved about it and said it was like eating a meal served in a 5-star restaurant. The flavors were to die for. I could swear though that there was a gremolata recipe (lemon zest + chopped parsley + ?? instead of the strips of lemon and bits of parsley leaves in the end. The reason why I say this is that the gremolata is what makes this recipe go from "very good" to "out of this world". I will definitely be making this again.

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Outstanding. I used lamb shanks which needed to be cooked, and the dish was fabulous. Skipped cheesecloth--put herbs in and later fished out stems. Poured pan juices into fat separator and then poured defatted juice into FP with vegetables and pureed to make a smooth sauce. Reheated sauce and shanks at serving time and served over creamy polenta. Company worthy!

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AMAZING. After eating Osso Buco at a local restaurant, I decided to give it a try. I read several recipes before choosing this recipe, which I modified based on reviews and the other recipes, most of the recipes I found were fairly similar. As a cook, everyone should make their own modifications based on taste.

Overall this came out fantastic, I will make it again, but would definetely cook it longer. The changes I made were as follows: used olive oil, added double the veggies, along with 2 cloves of chopped garlic and 1/2 leek. Used 2 cups of beef broth in place of the chicken broth and added some garlic in with the other herbs. I also used 2T of tomatoe paste, and then about 1/2 way through cooking added 7 ounces of drained diced tomatoes. I can't wait to make it again. A great dish to serve to guests along with polenta or rissoto, which is traditional and some bread to mop up the juices, you can't go wrong.

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I've made osso buco many times but Giada's recipe is the best by far. I personalized it by using 1/2 the oil, more than enough, double the tomato paste, garlic instead of cloves, and doubled the cooking time at a very low temperature...DELICIOUS!!!