Osso Buco

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To much oil.

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Amazeballs! Yes, you read that right. Amazeballs. This osso bucco is to die for. Do it right guys- buy high quality veal shank (center cut, 2 in thick from whole foods or any other specialty grocer. That's the number one must. Second, it's all about the time. I slow cooked this dream dish on low in my Staub Dutch oven for 3 hours and change. The longer it cooks the better. Keep flipping and adding stock as needed. Thirdly, sub the recipe to your tastes. I used 2 cloves of garlic in the cheesecloth and an additional in the pot. The other sub I made was high quality olive oil for vegetable oil. I did use a dry white wine ( Anthilia Donna Fugata- sicilian white as well as chicken stock like the recipe called for. This is definitely a keeper : thanks giada!

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Excellent recipe...I only gave four stars cuz in the future, I would add some fennel and garlic...I also used Chianti as opposed to white wine...so worth the time it takes with the chopping & cook time!! So tender and rich...definitely will make again!!

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I cross referenced this recipe with Cooks Illustrated & Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon tomato paste
3. Braise the mixture, covered, in the middle of preheated 325F. oven for 2 hours, with lid SLIGHTLY AJAR. Transfer the shanks with a slotted spoon to plate, discard the strings, and keep shanks warm.Boil the juices for 15min, or until they are reduced to about 3 cups, baste shanks w/ reduced juices, and bake them, basting a few times w/ reduced juices, for another 10min, or until they are glazed.*Tip #3 is a critical step for this dish to turn out!!

P.S.This dish really takes nearly 4.5hrs from start to finish so if you're having friends over, start at 2.45-3pm so that it's ready @ 7.30ish. Also I agree w UncleBen re beef stock& light red wine

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Fabulous recipe. The only changes that I made were substituting olive oil for vegetable oil, saki for white wine and adding 2 juniper berries to the bouquet garni.

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This recipe makes a beginner look great. I used beef stock instead and used 1/2 cup white wine and 1/2 cup cream sherry mixed together. Everybody loved the flavor and tenderness.

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This is a darn good Ossobuco recipe. However, there were a couple things I did a little differently, based on making this dish in the past.
First off, I changed the white wine to a Chianti. Secondly, I used beef stock as opposed to chicken.
And maybe most importantly, I braised the Ossobuco for 3 1/2 hours. It HAS to braise much longer then an hour and a half, folks.
After the changes, I ended up with MAYBE the best Ossobuco I've ever tasted.

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I've made this recipe many times in the last two years, I leave out the clove and sometimes I decrease the beef stock and add a can of diced tomatoes. The flavor is incredible. I know I'm doing something right when my Mom compared my Osso Buco to the one she had @ Becco's (in NY City yesterday. "Yours is so much better, their veal was stringy and your sauce has more flavor". Thanks Giada

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Following recipes "to the T" is not always enough to get the best outcome of a dish. This recipe is a PERFECT example. The cook MUST have that underlying knowledge that comes from experience in the kitchen.
You must use Veal Shanks for the richness of flavor to impress you. Flour the shanks so that the sauce will thicken up properly later (same concept of a roux. Adjust cooking times because not all shanks are the same: size, fat, meatiness, etc. If broth is too thin set the lid off the side of the pot so that some of the moisture could escape in the form of steam. Hold off the salt until the end. Remove shanks from pot and reduce sauce more if needed. (by the way, two cloves does not mean garlic

Outstanding dish, was really really impressive.

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Ain't nothin wrong with chicken stock in an osso bucco recipe, abvillian_11249173.

Sounds like someone's jealous.

Heh.