The Only Osso Buco Recipe You'll Ever Need

Comments · 491

• TH

  @thatdudecancook · 11 months ago · pinned

  Try my favorite bone broth Kettle & Fire! Get 20% off your order when you use my code THATDUDECANCOOK. Link in the description.

  31

• KU

  @Kurups101 · 11 months ago (edited)

  i just wanna let you know man - youve single handedly shaped me as a cook over the past two years. And i appreciate you. Because of that i'll use whatever product codes and sponsored shit you plug because you're the man. Sober almost 4 years btw so thank you for sharing that about yourself as well

  239

• YO

  @Yordoom · 10 months ago

  I made this for the 1st time ever, using this video as the guide. I and my wife LOVED IT!! I have to say Shanks Alot!!

  15

• HO

  @homebrewingtips6029 · 11 months ago

  "If you know you know".    Well I finally do know now because a while back I made your rosemary salt.  Wow, I was surprised - I should have made it a long time ago!!   Thanks Sonny!   -DT

  46

• FO

  @foodfrommarz · 10 months ago (edited)

  love osso bucco! My version (which is gonna be in my channel soon) is quite similar, but rather than pancetta, i used ground anchovies, massive flavor bomb! try it out when you get the chance!

  10

• RO

  @ron-manke · 11 months ago

  Here&apos;s the step by step instructions: &nbsp;<br><br>To prepare this Osso Buco recipe, follow these steps:<br><br>1. &nbsp;Make Rosemary Salt (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=18">0:18</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=43">0:43</a>):<br>Combine kosher salt, stripped rosemary leaves, picked sage leaves, garlic cloves, and lemon zest in a food processor.<br>Blend for about 1 minute until well combined.<br>Store in the fridge; it lasts for months but is best used within a few weeks.<br><br>2. &nbsp;Prepare Beef Shanks (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=61">1:01</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=106">1:46</a>):<br>Select beef shanks with visible bone marrow.<br>Optional: Remove the thick silver skin around the circumference by slipping a knife under it, tilting up slightly, and guiding the knife down. You can tie the shank with butcher&apos;s twine if you remove the silver skin to prevent it from falling apart.<br>Season both sides of the shanks generously with the prepared rosemary salt, using it as you would regular salt (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=107">1:47</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=121">2:01</a>).<br>Season with black pepper on both sides, aiming for a finer grind (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=124">2:04</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=129">2:09</a>).<br><br>3. &nbsp;Flour the Shanks (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=131">2:11</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=152">2:32</a>):<br>Lightly dust the shanks with flour using a strainer, ensuring a light coating on all sides. This adds texture and thickens the sauce.<br><br>4. &nbsp;Prepare and Render Bacon (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=153">2:33</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=202">3:22</a>):<br>Slice thick-cut bacon into small cubes. (Traditionally, pancetta is used, but bacon is preferred in this recipe).<br>Place bacon in a cold sauté pan (preferably a larger one) and set the heat to medium.<br>Slowly render the bacon for about 12 minutes until all the fat is pulled out and the bacon is golden brown and crispy.<br>Remove the crispy bacon with a slotted spoon, leaving the rendered fat in the pan.<br><br>5. &nbsp;Sear Beef Shanks (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=202">3:22</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=274">4:34</a>):<br>Increase heat to medium-high in the same pan with bacon fat.<br>Sear the beef shanks for about 5 minutes per side until well browned. If the pan becomes too dry, add a little olive oil to prevent burning. (Note: The video recommends searing in a separate pan rather than the brazing pot to prevent burning the bottom of the pot). If you didn&apos;t remove the silver skin, make a few snips with kitchen shears to relieve pressure if the meat bulges out (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=239">3:59</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=256">4:16</a>).<br><br>6. &nbsp;Prepare Vegetables (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=275">4:35</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=330">5:30</a>):<br>Peel carrots. Use a mandoline to slice some carrots into planks, then julienne them, and finally finely dice them (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=279">4:39</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=291">4:51</a>). These will melt into the sauce.<br>Finely dice a whole onion to a similar size as the diced carrots (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=304">5:04</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=318">5:18</a>).<br>Cut the remaining carrots into larger oblique shapes (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=320">5:20</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=330">5:30</a>). These will remain chunky in the stew.<br><br>7. &nbsp;Sauté Aromatics (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=331">5:31</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=372">6:12</a>):<br>In your brazing pot on medium heat, add olive oil and unsalted butter.<br>Add the finely diced onions and mini carrots. Season with a little salt.<br>Sweat the vegetables for about 10 minutes until they are soft and translucent with minimal color. (Note: This recipe omits celery and garlic, preferring just carrots and onions for a less overpowering flavor).<br><br>8. &nbsp;Toast Tomato Paste (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=373">6:13</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=391">6:31</a>):<br>Add tomato paste to the softened vegetables.<br>Toast the tomato paste on medium heat for 3-4 minutes, stirring constantly. This deepens the flavor and removes acidic tartness.<br><br>9. &nbsp;Build the Sauce (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=392">6:32</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=426">7:06</a>):<br>Add the rendered bacon back into the pot.<br>Pour in red wine (approximately 1 cup) and cook down for about 3 minutes until absorbed by the vegetables.<br>Add crushed tomatoes and cook for another 3-4 minutes until thickened.<br>Pour in beef stock (or bone broth) until the shanks are just barely submerged (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=426">7:06</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=441">7:21</a>).<br><br>10. Add Herbs and Deglaze (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=503">8:23</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=529">8:49</a>):<br>Add a couple of sprigs of thyme and rosemary to the pot (use sparingly with rosemary as it&apos;s strong).<br>Add a couple of bay leaves.<br>If there&apos;s fond (browned bits) in the pan where you seared the beef, deglaze it with a little beef stock and scrape up all the flavor. Add this liquid to the brazing pot.<br><br>11. Final Touches and Bake (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=530">8:50</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=591">9:51</a>):<br>Add about a teaspoon of red wine vinegar to lift the flavor.<br>Pop a lid on the pot and transfer it to a 325°F (160°C) oven.<br>Braise for at least 3 hours. Avoid higher temperatures to ensure a gentle simmer.<br><br>12. Mid-Braising Steps (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=602">10:02</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=654">10:54</a>):<br>After about 1 hour and 20 minutes in the oven, remove the lid.<br>Skim off about 80% of the fat that has risen to the top, as it can prevent reduction. (Save the skimmed fat for future dishes).<br>Add the oblique-shaped carrots to the pot, ensuring they are submerged.<br>Return the pot to the oven without the lid to continue cooking.<br><br>13. Rest and Finish (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=665">11:05</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=686">11:26</a>):<br>Once cooked (around 3 hours total), let the Osso Buco rest in its liquid for at least an hour. This allows the meat to relax, become more tender, and absorb the juices.<br><br>14. Make Gremolata (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=688">11:28</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=708">11:48</a>):<br>Finely chop flat-leaf Italian parsley using a sharp knife to maintain its color.<br>Microplane fresh garlic and lemon zest into the parsley.<br>Give it one more final chop to combine.<br><br>15. Serve (<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=718">11:58</a>-<a href="https://www.youtube.com/watch?v=amsBLIRToTQ&amp;t=746">12:26</a>):<br>Serve the Osso Buco by finishing each plate with a sprinkle of gremolata.<br>The dish pairs well with mashed potatoes, saffron risotto, or polenta.

  34

• DS

  @Dstyle269 · 6 months ago

  Came here for the Osso recipe but getting the rosemary salt recipe is something I didn&apos;t know I needed. Thanks, man. This is a great video

  5

• MA

  @makingOnions · 5 months ago

  This is the first youtube channel ive found that is meant for actual cooks. Ironically theyre also the best for beginners too, but you deliver information that is actually valuable and will be useful to the learner moving forward

  2

• BI

  @biggianthead17 · 11 months ago

  Sonny... I&apos;m surprised you didn&apos;t mention that the best part of osso buco is the bone marrow. I went to a super fancy Italian restaurant in New York city. They served me osso buco without the bone marrow...I sent it back. There&apos;s absolutely nothing like beef marrow... except maybe lamb marrow. Great video and that is how I make my osso buco (but I add a celery stalk cut in thirds). LOVE YOUR CHANNEL. You&apos;ve made me a better cook.

  3

• PE

  @PenTheMighty · 11 months ago

  As for garlic, I will split the cloves and take out the germ. That&apos;s where the majority of bitterness and acrid flavor comes from. Remove that and give the garlic a brief wash under cold water before chopping. It makes a big difference in whether the garlic accentuates or overpowers a dish. Try it out!

  18

• JE

  @jeremyfalosk9252 · 11 months ago

  Rosemary salt FTW! &nbsp;I now know, make some so you can know too.

  8

• MA

  @MarkWhatley-y2n · 8 months ago

  I’d never heard of Osso Buco before I came across this video. I’ve been dying to try making it ever since. So for our New Years dinner I dove in and followed everything that you said and demonstrated. It came out amazing and everyone loved it. Thank you for sharing your experience and knowledge.

  2