Veal Osso Buco

From: Abby Girl

On Feb 17, 2009

Perfection!!! This was the first time I had ever had Osso Buco and I served it to my friend the butcher (how is that for intimidation!!) After reading the other suggestions, I only used about 2 T of the olive oil. I did use the white wine and I thought it made the dish. I cooked my dish for 2-1/2 hours and had to add a bit more wine, but that was because of the size of my roaster. I took the roaster out and let it sit on the counter for about 10 minutes with the meat still surrounded by the veggies. The slurry was not needed, as far as I was concerned...but, the Germolata is a must!! I served this with Buttermilk Baked Tomatoes, Risotto and grilled bell peppers. Comfort food as its best!!! The table was pretty quiet as we all enjoyed the rich goodness...yummers!!! Rita...kudos on you for finding this wonderful keeper!!

From: Chef Lyle

On Oct 20, 2008

This is an absolutely divine recipe. I did have to make a few changes to the recipe due to a recent heart attack and being on a strict Low Fat cardiac diet, so this was my treat. I did not add any pork or pork fat to the dish and used very little salt and used low sodium low fat stock, but other than that I kept the rest of the recipe as written. I was empted to use a leaner cut of veal but that would not be Osso Buco and I kept all other meals for the day to a minimum of fat to compensate for the extra fat in the dish. I cooked it for 3 hours and the meat was so tender that it literally fell away from the bone and melts in your mouth and the flavor imparted by the anchovies and Chardonnay to the mirepoix is indescribable. I added polenta and fresh vegetables and served with a small glass of Pomegranate Blueberry juice. Thanks for sharing this keeper recipe that I will be making again.

From: ratherbeswimmin'

On Feb 17, 2004

My husband loves Osso Bucco but it is something neither of us has ever made before. I promised him we would try this out for Valentine's Day, so this was our romantic meal The only alteration made was to decrease the olive oil to about 1 1/2 tablespoons. That was enough to cook the mirepoix and not leave an overly greasy taste. I cooked in the oven for 2 1/2 hours. The meat was wonderfully tender and words aren't sufficient to describe the delicious flavor. Served over rice with salad, bread and a bottle of wine at a candlelight table. Better than any restaurant could offer. Thanks Rita L. Way beyond 5-stars.

From: Liara

On Jun 27, 2005

This was delicious! Followed the recipe exactly except I subbed bacon for pancetta, since I didn't have any. This is definitely a keeper. Thanks so much!