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Osso Buco Recipe

Osso Buco

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 61-70 of 142

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  • on March 01, 2009

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    I never ended up using the 3rd cup of broth and I did not use the cloves. Other recipes call for diced tomatoes, I think I liek the tomatoe paste better.

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  • on February 16, 2009

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    Tried this recipe last night along with Giada's Mushroom Risotto recipe. It was just a perfect combination of flavors. Easily the best osso bucco i've had I might say, even better than Valentino's osso bucco. The best part is that I know that I can cook this thanks to Giada. It took me 20 minutes to prep and 3 hours to cook it. The meat literally fell off the bones when I used the tongs to take it out of the pot.

    I didn't bother doing the garni to keep the cost down but I did however just threw in the rosemary, thyme, and basil. Just beautiful.

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  • on February 09, 2009

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    I come from a traditional Italian family and my husband absolutely loves Osso Buco. I have tried various recipes, and this is by far the best. I like the white wine; I have used red in the past. I am planning on making this for a Valentines Day dinner party for eight. I know it will be a hit. Giada rarely disappoints.

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  • on January 27, 2009

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    Made this for a family Sunday dinner which received a round of applause. A nice touch coming from a family of foodies. Make extra for the next day as the flavors intensify. We will definitely be making this again.

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  • on December 05, 2008

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    If you use beef stock, it will overpower the gentler flavor of the veal. Ideally, you would want to use veal stock. Chicken stock is much easier to find and its flavor not as strong as beef stock. This show is all about everyday cooking without having to search for obscure ingredients. You do the math.

    And the last time I checked, Giada's jobs at all those exclusive hotels/restaurants and her TV show on Food Network are pretty darn "real." Next time, please be a little more constructive in your criticism and maybe readers will take you more seriously. Thanks!

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  • on October 25, 2008

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    First of all, this web site is really teribly slow and needs to fire its programmers.

    Osso buco recipe that uses chicken stock? Give me a break Gaida.

    Get some common sense to your cooking or get a real job Giada.

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  • on October 17, 2008

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    Made this with beef. At the end Pureed all vegies/herbs for gravy. Excellent.

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  • on October 01, 2008

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    This was a wonderful treat. We raise grass fed beef so the veal shank was easy. I also threw in soup meat because I made this for a dinner party and I didn't want to run low on meat. The soup meat was just as tasty as the veal shank. I had rather thick cut meat so I had to let it cook for about 3 hours in the oven. I turned the meat over very carefully about every 45 minutes or so.

    I did not use the bag of herbs and I cut back to 1/2 c on the wine because my family doesn't care for the taste of wine in food. I added 1/2 c of orange juice. (you do not taste orange juice in it but the acidity helps tenderize the meat I also added a cap full of Kitchen bouquet to make the sauce a little browner.

    I did as others suggested and added more veggies. This made a beautiful presentation. I served the sauce over angel hair pasta.

    This does make a wonderful entertaining dish. I was able to have this in the oven on warm for over an hour.

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  • on September 24, 2008

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    I love this recipe. It?s even better served on a nice bead of saffron risotto. Omit the lemon zest from the garnish, if you serve it this way.

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  • on June 18, 2008

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    My first try at this recipe. Very easy to follow directions, came out extremely flavorful. A SUPER HIT with my guests.

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