Reviewer:

Reviewed: Apr. 8, 2012

Really, really delicious. Followed others recommendation and added rosemary and pepper flakes to the stew and substituted chicken stock and red wine for the water. Made six lbs for a get-together and it was a huge hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GraceV

Reviewed: Feb. 17, 2012

Not difficult but a bit expensive to make. Might change out shanks next time, possibly for ribs or sommething.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tom Morgan

Reviewed: Feb. 4, 2012

This was fantastic! I got some lamb osso buco for a great price, and this was terrific. I used diced tomatoes instead of sauce, and wine instead of water. Excellent with the mushroom risotto that others mentioned. I'd pay nearly $30 for this dish at an area restaurant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsay H

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

Reviewed: Dec. 28, 2011

I personally don't like traditional osso buco. I dislike parsley a lot so the gremolata of parsley, lemon and garlic that's typically served with it is not my cup of tea. I really like this recipe and I have made it a few times now. The only change I make is to double the sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gubbernor

Reviewed: Dec. 23, 2011

Delicious every time I cook it. The slow cooking is the way to go.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

so good on parmesan polenta. I added 1 cup red wine, used beef stock instead of water, and added rosemary. I was out of tomato paste but will use that next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura A.

Home Town: Pasadena, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Oct. 22, 2011

This is wonderful! Very tender and flavorful and not difficult, and I even use beef shank instead of veal and it still came out very tender, and just fell off the bone. I prepared this in a Dutch oven and baked it in the oven, I also added a little bit of red pepper flakes. This comes out just as good each time I make it, and it is always one of the favorite dishes. Thank you very much for contributing this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lovetocook

Reviewed: Aug. 21, 2011

FANTASTIC RECIPE. I fell in love with this dish after having it at Biba's and Buonarroti Italian restaurants in Sacramento. Biba's has it for dinner at $31 a plate ala carte, and Bunoarroti now only offers it as a special. I went to every grocery store and supermarket in Sacramento looking for veal shank, only finding it at one Italian specality market for $12.00 a pound. I finally found fresh beef shank at a asian supermarket for $1.99 a pound. I purchased 3 large shanks, and followed the recipe to a T. I served it over pasta, and was able to feed 5 people that loved it. I had all the incredients, only having to purchase the shank, pasta. celery, which only cost me about $6.00 to feed 5 people.

Was this review helpful? [ YES ]
3 users found this review helpful