Reviewed: Jan. 1, 2006

This recipe is so good and so easy, you are crazy not to make this! I had to substitute red wine, but still excellent. I have made this dish several ways, but this recipe is a combination of all the best attributes of the others. Good with rissoto or pasta! Just tell your butcher that you want a veal shank prepped for osso buco. You will probably get three pieces from a shank.

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39 users found this review helpful

Reviewer:

DANNYO53

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Dec. 8, 2005

Mmmmm.....good! I added a bit of dried oregano and basil to the vegetables as they cooked. I also drained the tomoatoes, so the gravy wouldn't be too dilute. I served over mashed potatoes, and it was soooooo good. Definitely a keeper.

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2 users found this review helpful

Reviewer:

PrairieGirl

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2005

Very good, and relatively easy for osso buco. Make sure to add enough salt and pepper. I added it to the meat when I floured it, and also before simmering. I served it in a bowl over noodles to soak up the juices.

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9 users found this review helpful

Reviewer:

BETHMCNICK

Cooking Level: Intermediate

Home Town: Croton On Hudson, New York, USA

Living In: Repulse Bay, Hong Kong Island, Hong Kong

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Reviewed: Jul. 7, 2005

This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe. I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite.

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55 users found this review helpful