Osso Buco

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We loved this! It is a pretty easy recipe, and it was delicious. I didn't have a dutch oven, so I started it in a large pot then transferred everything to a hot crock pot. It cooked about 2 1/2 - 3 hours in there.

We liked it so much we may make it for Christmas dinner again next year!

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My family couldn't believe this meal - the most tender, flavorful osso buco they have ever had - definitely a keeper!

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Trapped in the house today with lots of snow coming down, and thought this would be a good dish to attempt. Came out GREAT! Interestingly, I added some honey to sweeten it a bit about a half hour after I added the wine & stock. That did the trick. I also carmelized some cippolini onions in a separate pan, with some evoo & some of the leftover chicken stock. I added them to the pan at the end. Also added extra veg & some diced tomatoes per other reviewers. I cooked it for almost another whole hour before I felt the veal was tender enough. Really great dish!!!

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Thanks Giada! My husband loved it! It is his favorite and wanted it for his Hanukkah Dinner. Easy to follow directions and it tasted great.

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This recipe follows the simplicity of the Italian kitchen.It is so good /w/ nice bottle of Chianti Classico Riserva from a quality producer/area like Colli Senesi. I always buy the veal from free range calves from Whole Foods ...it is pricey but the flavor is so intense!!! a real treat for the holidays!!!! and this meal is yummy /w/ the cooler weather...even here in san antonio ...now in the 50's...burrrr...thank you giada for staying true and NOT promoting trashy, unhealthy meals!!!

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I used vermouth instead of wine and made it a day before so it could really soak up the flavors. A recipe you will make again and again.

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A big hit as all have said. My variation is using game meat as that is all we have---it is wonderful.

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had to use lamb shanks, my lovely wife wont eact veal. really great.

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I have made this several ways, this is a great recipe. I got the veal shanks at Whole Foods and they were topnotch, so that helps too. I made on a Sunday afternoon and when they were done (tender I pulled out the shanks then strained the juices and refrigerated the shanks in the juices (tossed all the mushy veggies and herbs,that way no need for the trouble of the bouquet garni, just put the herbs right into everything at the beginning . I chopped new vegetables and put in a new pot in the fridge along with the shanks and juices. Next day had my fiance put the entire pot on the stove and simmered on low for an hour, an easy weeknight do ahead dish that he could handle-that gave me some beautifully tender veal and the veggies were not mushy. Great for me to come home to after work. (and yes the chicken broth works just fine, beef is a little too strong
Giada-- you rock!! (and after working in restaurants all my life I do believe it is a "real" job!!

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A great recipe; I would suggest trying a few variations.

1 Skip the flour when browning the meat. Coating meat with flour before browning in oil mainly just browns the flour. Properly browned meat adds much more flavor to the final dish. For more information try Googling 'Maillard Reaction'.

2 More vegetables - 2 onions, chopped; 1/2 pound peeled baby carrots, 3 or 4 celery stalks, trimmed and sliced; 2 or 3 cloves of garlic, chopped. This helps to lighten up this very rich dish.

3 Substitute dry vermouth for the white wine. The herbs in vermouth add another layer of flavor complexity.

4 Chicken stock works fine.

5 Bring to a simmer on the stove top, cover and place in a 325 degree oven for the rest of the cooking. Finish on the stove top, uncovered, to reduce the sauce to the desired consistency.

6 Serve topped with traditional gremolata, which is parsley, lemon zest and raw garlic.

7 Serve with traditional risotto Milanese, which is a saffron risotto.