Osso Buco Milanese

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While I had to use beef (couldn't find veal shanks, this recipe didn't really do it for me. I've made osso buco with another recipe with veal, and then with beef, and the flavors just seemed much richer and deeper. Because I used beef and usually love Tyler's recipes, I will give this recipe another chance when I can find veal shanks.

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This is a GREAT base recipe for Osso Buco. A few pro tips can bring this from delectable to 5-star quality.
Sweet or dry marsala? Buy the standard sweet marsala, the one you use for chicken marsala. IMHO, no other wine cuts it. Scrap the chards and boring whites and just buy the marsala. It's cheap and has a really long shelf life anyway.
Sauce. For a richer sauce.
Remove the shanks when they're done. Add a generous splash of marsala, toss in a thyme sprig, and begin boiling. As it's boiling, skim the fat off with a spoon, or you'll have a greasy sauce. Reduce the sauce by half. This will take from 20-30 min. Use the time to make risotto or polenta. Finish it with a splash of brandy or cognac

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As usual, another great recipe from Tyler Florence. I did substitute the Marsala for a dry Chardonnay, and instead of the gremolata I just poured some lemon juice over the finished dish. I do prefer to "manicure" the veal shanks before serving, as they can get messy if you don't. I also serve the bones for those who enjoy the marrow. Also, I always under-cook the pasta by two minutes or so, drain it, then finish it in the pot with the sauce. The sauce gets absorbed by the pasta as it finishes cooking, thereby enhancing the flavor throughout the dish. Yummy! Thanks again, Tyler!

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i made this recipe with Lamb - used a dry red wine instead of the marsala and added extra veggies. It was DELICIOUS. My mother in law who is Italian thought this was excellent and asked me to make again. She now likes it better than a leg of lamb roast!!

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Super delicious & easy to make. I have made it with different wines, with lamb and pork shanks and it comes out perfect every time. Once in a while I add ground rosemary to the gremolata. It's good with rice, mashed potatoes, quinoa, couscous, it's so good it doesn't matter I suppose what starch you choose.

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THis was tastee don't get me wrong but i found the marsala too sweet. maybe next time i'll opt for a less sweet wine. thanks tyler.

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My Mom and I prepared this and it was, without exaggerating, truly wonderful. I highly recommend: (1 not skipping the saffron risotto; (2 not skipping the gremolata; and (3 serving with some grated parm on the side. The blend of flavors is superb. Thank you Tyler - you really know what you are doing, and we really appreciate it!!!

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This is my go to recipe when I want to impress! It's so tasty and easy to make. I haven't made the rice yet, but it goes great with mashed potatoes and couscous.

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I make this recipe at least once a month and the fennal saffron rice are incredible.. my family always asks for it

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I usually cook 3-4 times per month. This is the first time I made ossobucco and the results were incredible. Esay to follow instructions, excellent taste, I followed instructions in detail. Tasted so good, that I just added a tiny tiny bit of the gremolata, next time I will omit it. It took about 20-25 minutes at the end to reduce the sauce, instead of 10 minutes. It tastes better than the pricey ones in restaurants.