Reviewed: Oct. 21, 2008

This was a great recipe. I followed it precisely. Only difference I added some mushrooms and reduced the gravy a little before serving. Boiled rice completed a very yummy and satisfying meal. Thankyou

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dollydaughter

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Reviewed: Oct. 20, 2008

I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat. I chopped up about a 1/4 lb. of pancetta, fried it, removed it from the pan, drained off all but about 2 tbls of the fat and browned the shanks. I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta.

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COVERDALE

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

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Reviewed: Oct. 18, 2008

I tried this recipe using skinless chicken thighs instead of the veal. Though not traditional, it was great!

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ladytenor

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Reviewed: Oct. 13, 2008

This recipe was extremely easy to follow and tasted great. I followed it to the letter and we all loved it. The meat was super succulent and the sauce was delicious. I agree with other posters that it tastes even better the next day, but it is still the best I have ever tasted when eaten the same day as prepared.

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MKENYON

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Reviewed: Oct. 10, 2008

WOW! This came out amazing. I uesed white wine (I had this on hand) and Veal Cutlets with no bones. The veal was very tender. My boyfriend loved this and said it tasted better the following day. I will be making this again next week when my daughter comes home to visit! A keeper!!

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MOMMYDRAGOON

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Reviewed: Sep. 28, 2008

This was outstanding. I'm a huge Osso Bucco fan. I don't usually do this, but I followed this recipe to the letter and it was excellent. I will be making it again and I'm not changing a thing.

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Cajun Jason

Cooking Level: Intermediate

Home Town: Iota, Louisiana, USA

Living In: Katy, Texas, USA

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Reviewed: Sep. 28, 2008

This is by far one of the easiest and best Osso Buco recipes I've ever made. Quick, simple and delicious!

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Tammy B.

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Reviewed: Jul. 20, 2008

I found this easy to make and was one of the few meals that everyone here loved, will be cooking this dish again and again

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lisam

Cooking Level: Intermediate

Living In: Rutherford, New South Wales, Australia

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Reviewed: Jul. 20, 2008

This has to be as close to heaven on a plate as I can think of. Yumm!

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 19, 2008

I made this for my dinner group this week. I had to make one substitution, there are several people in the dinner group that won't eat veal, so I used turkey cutlets instead. I had no idea what a shank was, but apparently the turkey cutlet wasn't even close to the right cut. The recipe still turned out amazing. I basically served everyone one turkey cutlet with the sauce spooned over it, decorated with the parsley,zest,garlic topping and garnished with a sprig of parsley. It made a very nice presentation and everyone really enjoyed it.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Reviewed: Jun. 2, 2008

Ab fab! Easy, common ingredients, excellent flavor. I added a little more garlic and because there were no herbs/spices, I used a can of Italian style diced tomatoes with basil, thyme, etc. I will decrease the butter by half next time because of concern for my mother's heart. But she said, "If I'm gonna have a heart attack, let me have Osso Buco in my mouth!"

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San07

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Reviewed: Mar. 7, 2008

This is a very good recipe. The only problem is that it isn't actually a "Traditional" ossobuco. The Italians weren't introduced to tomatoes until after this recipe had been invented.

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pr1977

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Feb. 10, 2008

Loved it !! Don't change a thing in this recipe !!

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PammyT

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Eureka, Missouri, USA

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Reviewed: Dec. 24, 2007

very good. I made it for guest for our "Italian Christmas Party". Everyone loved it. I may even make it again.

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MARKBRECK

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

It was very good, but not 5 star good

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Laura75

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Reviewed: Jun. 1, 2007

Beautiful. This is now a favourite for me. I made it as per the instructions and it worked out perfectly. First time I've actually had Osso Buco and definitely my first attempt at cooking it, and it wasn't hard to do. My wife loved it as well and we will do this one again.

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Hans Speek

Cooking Level: Beginning

Home Town: Shepparton, Victoria, Australia

Living In: Robina, Queensland, Australia

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Reviewed: Jan. 26, 2007

AMAZING recipe that any Italian will be proud to serve! I even used the wrong cut of meat (could only find boneless veal meant for stew) but it did not affect how fast this meal was devoured. Just make sure that the cut is fatty or you will loose the flavor. I doubled the garlic, added one can small can of tomatoe puree and 4 tbs of Italian Seasoning Mix to suit my tastes and served with penne pasta. I cant wait to make this again, it was that good. Yum:)

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kerstinaurora

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Antwerp, Antwerpen, Belgium

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Reviewed: Jan. 14, 2007

What a tasty dish!!! The white wine is definately key and as advised I added (3 tbs) Italian herbs. I also decided to add (for 6) half a small can of tomatoe paste for the tomatoe sauce effect. The advise of cooking ahead and letting it set for a day is also a good idea. As Italian red sauces always taste better the next day. Note: I am in Europe and had a hard time finding the specified veal chop and I ended up with a cut that was more intended for stew. But, even though the result was a stew, it was abasolutley delicious. I cant wait to make it again with or without the chops!

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Kerinholland

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Reviewed: Nov. 16, 2006

I loved this recipe, but I browned the shanks on both sides in a skillet then transferred them to a crockpot and cooked them for @ 8 hrs. it was so tender!!

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Sue

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Reviewed: Sep. 11, 2006

An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at 325 for an hour, tightly sealed. This always works for me with dishes that include bone with marrow

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spence3787

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Troy, Michigan, USA

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Traditional Osso Buco

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