Julia Childâs Osso Buco (TASTE GODâS BUTTER)
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- Äas pĆidĂĄn 23. 08. 2024
- This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef #ossobuco
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A short story:
The skies darkened as the giant disk descended from the sky above the Empire State Building. From outside his window, sirens sound and people scream as they run for cover. Still Jamie eats. But all that doesn't matter. God's butter lulls him into a trance of sweet nectar and orange zest. God's butter hypnotizes him to the point where even the heat of a million fires that lick the towering buildings couldn't break him from his reverie. "What the hell is going on out there," he exclaims between bites. But that doesn't matter. All that matters is the Osso Bucco and the universe of umami.
Hahaha! That was a beautiful story. Exactly this!
@@antichef Wow. Amazing story and a beautiful "writer's prompt to kick it off!
I went in the comments just to find someone to comment exactly this. Thank you.
Reminds me of that one dude who survived a WW2 Carpet bombing while in a drunken stupor in his Room. by the time he woke up, half the apartment had been blasted open and somehow he slept right through the entire ordeal.
Chef Jean-Pierre literally said that bay leaves are magical âšïž I thought of you. czcams.com/video/zmj3U1VvYdU/video.htmlsi=_XD15RuJ5qR0x1G2
That shot with jamie enjoying the osso bucco with the sirens blaring outside is just perfect
We ate this a lot at home growing up (Julia's recipe of course), but we used beef shank and it was just as good. Roasted potatoes, a green veggie (because mom insisted we always eat veggies), and a crusty bread (that is what you put the marrow on). This is one of my favs..
Yeah, just substituting veal for beef shanks and the veal broth for a good quality beef broth (it's easy to make it at home using a pressure cooker and beef bones from a butcher) reduces the price significantly. Latin supermarkets sell beef shanks at a good price (it's called chamorro de res in Spanish).
I used to make nearly the same recipe with pork shanks at a hotel kitchen years ago
Hi, how does it affect the time in the oven?
Beef isnât as good as veal, period
mom just called it shank steaks...but sooooooooo good.
Osso bucco is absolutely delicious. I have made Juliaâs and other versions. I usually finish mine with a traditional gremolata of parsley, garlic and lemon or orange and serve it over creamy polenta. The polenta is really nice with the sauce. Some people think the marrow is gross but it is really great. And yes, it is now very expensive to make. Back in the day veal shanks werenât as expensive as they are now. You can make a âcheaperâversion with beef shanks or even pork shanks. Bon appetit!
Now a days, at least in the run-away inflationary USA, a "cheaper version" of all foods may be found in certain restaurants. Bet there are some very nice family-owned Italian places, near Jamie in, NYC! ;D
It was at one time a throw away piece of meat, trash can. Then some person said letâs cook this for like 6 hours in some kinda sauce and see if it improves. And the rest is historyâŠ
Yes, veal is delicious, but the way veal is raised (in narrow cages such that they can't turn around) and slaughtered (it sometimes happen that the animal is skinned alive) makes eating veal an immoral act.
My mother-in-law's recipe for osso bucco, also from Julia personally, has a whack of anchovy in it.
@@wandabissell sounds good, how many of them equals a "whack"! ;D
Years ago an Italian American friend made this for me and his wife. It was the best thing I've ever eaten but I've never tried to duplicate it. A few years ago I ran across a recipe using beef shanks, marsala and tarragon. Wow!! Delicious but best for winter because I bake it in a low oven for 5-6 hours! I need to try Julia's recipe especially now that I know shanks are tasty.
Beef shanks is what we use too. The veal is simple too pricy.
The "h" in herbs can be silent or pronounced, depends on the variety of English. In American English it is generally silent, but in British English it is usually pronounced, so herbs most definitely has an "h". Many American speakers also pronounce the "h", so, no, you weren't and are not pronouncing it wrong. All the other people who commented otherwise were just ignorant
Also, it was initially silent in British English too. Max from the channel Tasting History talks about it in one of his episodes.
Fun fact. British english used to be the same as American english until Queen Victoria went down the French pronunciation road and added the letter 'u' to words like neighbour and colour, and swapped the 'e' and the 'r' in words like theatre and centre.
She did this because her beloved hubby, Prince Albert, had trouble pronouncing certain words without the French influence. Voila!!
the H is most definitely pronounced , there is only British English , American English is British but just saying it wrong.
@@nogingerfool1 English is a mixture of Germanic and French said wrong anyways
Tomato or tomatoe lol all depends! NO ONE IS WRONG đ. BESIDES, WHO ACCUALLY GIVES A DAMN? MAN THAT LOOKS SO DAMN GOOD!!!!!
It's one of the most joyous dishes to eat isn't it!?
I remember hearing the name of it years before I ever got a chance to cook & eat it. I was having friends around for dinner & thought I'd give it a go. Everyone was lively & chatty during the first course. I brought the Osso Buco out to the table to serve up & there were some Oh's & Ah's. That first bite, butter soft unctuous flesh, the slippery coating mouthfeel of the escaped marrow... I got lost in it. Then I realised that the table was totally silent, everyone lost in their own little reverie, savouring those first bites. I'd served it with a bed of creamy butter bean mash & mushrooms, with a side of small toast triangles for the bone marrow if people wished. There was little talking through that course, everyone was totally absorbed in the plate in front of them. sometimes silence is a good thing at a dinner table, sometimes. That was one of them.
Oh I want to cook it again, thanks for bringing it up & great video. At the end, the cacophony of sirens in the background & your peaceful absorbed demeanour caring only for the taste of the dish really sums up how good it is.
my toes curled reading this
@@RavenhallowGrey In the good way I hope rather than the bad?
@@Getpojke 100% in the good way!
@@RavenhallowGrey Cool, in the UK the phrase "making your toes curl" usually [or used to] mean dislike or embarrassing. It's only recently I've seen it used in a positive way. đ
@@Getpojke oh geez I never thought about it that way! Definitely not cringe, I was more thinking it was a particularly orgasmic description of a lovely dish and experience.
I just watched your Borek video, i'm an Algerian and I couldn't thank you more for trying our food it feels so good to see someone try our cuisine since most of the creators I see only cook Asian or European foods, I invite you to try Baghrir it is a dessert here that can be eaten for breakfast it's super delicious and fairly easy to make, lots of love from Algeria my friend! †đ©đż đ©đż đ©đż
Bon Appétit
I want to try it!
@@garlicgirl3149 I'm sure you'd love it! It's kinda like a pancake but not really and is commonly eaten with honey or oil and sugar, it's perfect I recommend it :D
On my channel I sure will make Borek and Baghrir this week. I just learn Baghrir recipe made from semolina after reading this comment and looked yummy . Borek I will follow his recipe to see how it turns out on my channel.
@@garlicgirl3149 I will make this along with Borek on my channel. They both look yummy and I really wanna try it on my channel to see how it turns out.
Omg I canât believe people are getting at you for how you pronounce âherbsâ! Brits pronounce the H. Youâre an international, well-traveled man. Just let Jamie live, people!
Right!? You got my back đđ»
I just figured from other accent cues that you're Canadian, and I know Canadians pronounce the h in herb.
Considering you speak English, saying the H makes sense as the English say it. The French don't because - they are French lolol.
I'm from Ireland, and I say the H.
@@majbrat well most languages don't pronounce the H, hierbas in Spanish doesn't pronounce it for instance.
I love that you quoted the late, great Anthony Bourdain. Iâm sure he would have thoroughly enjoyed your show. Once again, your finished dish and your enjoyment of it made my mouth water. Osso Bucco is one of my favorite dishes, but very difficult to find on a restaurant menu these days.
Sigh. Yes he would have loved this. Depression is a terrible blight on humanity RIP and Writing Mr. Bourdain
I'm guessing he's the new host of Hell's Kitchen. @@maureenmurphy7817
I remember coming home from school, walking into the house and that smell would hit me. I knew we'd be eating osso buco for dinner. Oh what joy! Mom would prepare risotto Milanese with saffron and the marrow while the shanks were braising in the oven. Dad would open a good bottle of wine. Absolutely must have gremolata, lemon zest, chopped garlic and parsley, sprinkled over the top. Perfection on a plate. Back then veal shanks were fairly cheap as few Americans cooked them. Perhaps my very favorite meal.
That smell.. every weekend for a while, the entire house smelled for the last two of 3 hours in the oven at low temp..
Saffron??? That's not cheap at all.
@@bahhumbug9824 yes definitely not a cheaper spice, but it is the traditional recipe alla milanese. you can swap the saffron for nutmeg and it's great as well
I like when people are as faithful as they can be to a recipe. Props for getting the shanks and broth.
Even just watching it happen and not eating the dish myself, it's satisfying to see that moment when you have to stop talking, and you close your eyes and just let the experience wash over you. I love that, and wish everyone could have that moment from time to time. Good work.
Don't forget to drink the tomato juice that results from squeezing the peeled tomatoes. julia says it's a refreshing treat for the cook. You can see her do it in a French Chef Season 1 episode.
Why does she remove it, anyway? A lot of the taste of the tomato is right there in the juice and seed, it seems like a huge waste.
I remember Julia getting very drunk tasting wine and cognac.
@@billh.1940 damn. I wish I could've seen that.
You're cooking just keeps getting better all the time! That looks fabulous.
I havenât made this since my husband passed 10 years ago. Iâm putting it back in the rotation. Thanks Jamie! đ
I've made Osso Bucco for more than thirty years. Obviously my favorite dish. Your version (Julia's) is excellent. There are so many variations as to how to cook this dish - this version uses more lemon zest than I would normally use, but that is an essential ingredient. I have never used fresh tomatoes as you do, but I'm sure this would work well.
I've never used veal stock (difficult to find or make) but chicken stock and/or beef stock or a combination of both works well.
Been about a year since I made this dish, and it's one of my best. Italian comfort food. Make sure to have good garlic bread to slather that bone marrow over! And forget the veal, just get beef shanks. You can even do this dish with oxtail. I also add celery, and the last half hour I add quartered potatoes, mushrooms, and larger carrot chunks. I usually let this cook for 3 1/2 hrs total, so with prep time it's one of those cold winter weekend meals that cook all day...
looks delicious. When you make this again, keep some of the uncooked citrus and parsley chopped together with some pine nuts to serve on the top (a gremolata). The freshness will cut the fatty richness and create an awesome contrast.
Love your optimism, so does Jamie I bet! "When you make this again"! Maybe in 2025!! ;D LOL
Must must MUST have the gremolata. Chop some raw garlic, parsley, and lemon zest and spoon onto the top of each shank. Just not the same without it.
I've watched all of your first videos and boy have you come a long way!! I've learned a lot just watching you cook; what to do and what not to do :) Love your channel...you are amazing!
Appreciate that x1000. Thank you!
I really love the traditional Milanese Gremolata as a garnish at the end: finely chopped parsley, garlic, anchovy fillet, and lemon zest. It is usually placed right on top of the bone and marrow. What a great dish. Love your channel!!
You remind me so much of my son it is uncanny...even the personality!! Love your show, Jamie!
Haha love that. Thank you!
I could taste the richness through my phone screen. That looks absolutely delicious. Well done!
At the end when the sirens are going and youâre just enjoying yourself đ
I need to make this one!
Jamie, I know you may never see this comment, but something that helps with dredging is put the flour on waxed paper. When you are finished with dredging, you just enclose the remaining flour in the waxed paper and toss in the trash. It makes clean up much easier and you waste less flour. Just put a coating of the flour on your paper about the size of the pieces you are dredging. If you run out of flour, use a spoon and spoon out some more flour. You can also use the paper to line a bowl if you find that easier. Anything to make clean up easier is great. This way you don't end up with wet blobs of bloody flour stuck to bowls or your cutting board. Those are so hard to clean up as they set like concrete.
Something that goes really well with osso buco is gremolata made with any kind of citrus. I love it and your show.
â€This is my second or third time watching this. I'm such a peon. I order osso bucco in bulk from the farm (cheaper that way), toss it in a slow cooker with the veggies, turn it into a soup or stew, then pressure can it. Pints and pints, quarts and quarts. I'm not proud. I can have it whenever I want. Twice a day if I like. Sometimes I add rice, beans, or pasta. The dogs get the bones. Everybody is hap, hap, happy. This is food for the commoner as well.
Itâs really good if you use a heaping tbsp of anchovy paste instead of salt. Doesnât taste fishy just better and serve with Risotto Milanese which is veal stock, saffron, butter, and Parmesan.
I have some really good asian fish sauce, which is used in a similar capacity in that cuisine. Could it be an adequate substitute?
@@MtnNerd that works just as well. Maybe better
@@arturocostantino623 Thanks, I'm going to make this for sure
You nailed it. A great recipe, and your presentation is...well, epic. Can't help being amazed and charmed by your enthusiasm, never mind your stunning beauty. You have the most gorgeous eyes of any cook on youtube, never mind any man I've ever seen, and they bring you the most remarkable recipes which your stellar mind executes to perfection with their help. All I can contribute is my heartfelt thanks, but they're totally sincere. You're a legend, Jamie!
Well I know you're not gonna read this
BUT
I am a severely depressed person. And your videos brings me SO MUCH JOY. And I am cooking and feeling so much better. As if you or Julia herself watches over me. And I am just grateful you are simply exist to make so many people's lives better without even realizing it.
So... In conclusion... Just thank you both. And keep going my love, you are making this world so much better â€
I see your message! And THANK YOU for those kind words. Iâm thinking of you and your struggles and if I can help improve and brighten your day in anyway, then this is all worth it for me
I watched juliette TV shows with my father when I was like 6 or 7 years old.. her voice and personality was really mesmerizing... really cool that you took that recepy from one of her books! Cooked an osoboco once in my life with premium ingredients, and it was tasteless... gonna have to try that simple recepy and see.. loved your video man! Keep up the good work! đđ
I had osso buco once in my life, in culinary school. It was at the time the best thing I'd ever eaten. Then I got some oxtail from an old jamaican lady and it's similar, but while osso buco is like eating the food of god, oxtail is something god's grandmother would make him whenever he came to visit. Apples and oranges, but those are some really, REALLY good fucking oranges.
Ox tail stew, as made by Jamaicans is the best. The problem is as slow cooked foods get known the price of junk bones is high. The used to be free or very cheap at your butchers. I used to get ham bones for free. Makes great bean soup. Ham hocks were cheap.
@@billh.1940 omg bill tell me about it!! I was laughing with my girlfriend about how posh people have ruined the price of all my fave cuts, I remember telling my partner about this and then later we were on a call with her friend and her friend, who lives in the rich part of London btw, mentioned how he's always buying it from the market, Lol.
Oxtail is really good in Brazil also. It is called Rabada. The Brazilian ossobuco recipe is called chambaril.
Had a heart attack watching you open that veal stock! was so scared you would spill! lol
I used to make this from Juliaâs recipe in the eighties. Iâd forgotten there were so many steps. But yes, it was divine.
You're basil almost going bad makes you one of us commoners, which is one of the best parts of this channel. Great work!
Dude, youâre a refreshing take from the other usually flashy, droll cooking videos I see on CZcams
Super happy seeing how you've progressed, getting your mise en place before turning on the stove (your production quality is much better, too). None of what follows is meant to be a criticism: Regarding pepper: There are four seasonings: salt, sweet, bitter, and sour. Umami is a 5th, but in any case, these five enhance flavor; everything else CHANGES the taste. So everyone (incl. Julia) back in the day said "season with salt and pepper", while salt is a flavor enhancer (if you don't salt, it won't taste right, from Thomas Keller) but pepper changes the flavor. If you don't pepper, then it's simply not peppery. Unless you want your Osso Bucco to taste like pepper, don't use it. Carrots and onions: you can always add a bit of water to cool the pan. It will evaporate and not change the flavor; once the onions burn, they'll be bitter (covering the pan was confusing to me). Regarding pronouncing French words, the only consonants at the end of words that are pronounced are the ones in "careful": C R F and L. So the "d" in fond is not pronounced ("fohn"). "Check seasonings" means get a spoon and taste first--during braising, some of the liquid will evaporate, making it more salty. It's best to be stingy with the salt at the beginning, and adjust (add more) at the end. FINALLY, I'd invest in a really good Thermopen instant thermometer. Yes, 1-1/4 hour sounds about right at 350 F (I'd try longer at 275 F--all cooking is time and temperature, and if you want it like butter, slow and low is the way to go) but I suspect veal is fully done at 125 or 130 F in any case. After your video on the bifteck hache I was inspired to follow in your footsteps. Thanks for the great videos; I guess I know what's for dinner this weekend!
Ossobucco is so amazing. â€ïž I had the same reaction when I made it first years ago.
A trick I learned from chefs re hot pots and pans: always have a good-quality, dry, and double-layer (one fold) kitchen towel on you while cooking. Once you train yourself to use it cooking becomes so much easier. It's one of their most used kitchen tools.
I make this occasionally, but I usually use cross cut Beef shanks. Not AS good, but still very delicious and tender. The huge plus side being, you can get a beef shank for like 3-4$, and thats in todays prices in Dec 2022. I also usually just use beef bone broth, since its just what I have on hand normally.
I looove Ossobuco, here in my country we find it a "cheap meat" actually. Like, when my family was struggling financially, my mom made us a stew, and the meat she would use was this. Back then it was te only met that would feed our family of five without killing our wallets, but now is a comfort food that we all love. We still fight over who gets to eat te marrow (the middle of the bone) in a toasted pice of bread ha!
"Herb" pronounced without the "h" in French, and in American English, but with it in British English.
Do Brits pronounce the H in hour, honest, honor, heirloom etc? I hate it when they scold N Americans for not pronouncing the H.
My Italian tummy is starving now! Other than the expense, this dish actually looks like something I could accomplish. Thanks, Jamie!
One of the best meats to use for this recipe is the front leg of a whitetail deer. A very tough piece of the deer that turns into the most organic tender delicious meal you'll ever eat. Love the channel Jamie!
This looks absolutely wonderful. Thank you for making this video. I used to get it at an Italian restaurant in Manhattan called il Vagabondo which is now out of business.
Oh I loved Il Vagabondo. We went there every visit to NYC. What a quaint and classy place.
It is amazing how much veal costs---if one can find it. I'm sure I'd have no luck finding the broth in Montana, so I'd have either get veal bones and make it myself, or use the combo chicken and beef broth. Looks good for something to make in the winter. I HATE running the oven in the summer.
I love how the city is burning down and you're just in pure bliss with your osso bucco! What a vibe lol
This video brings back memories. The BEST Ossobuco I've had was in a sushi restaurant, Keiichi in Denton, TX. The owner is a master sushi chef but when he came to America he had to take a job in an Italian restaurant as sushi was as yet not a thing in the USA. He found he liked Italian food. He has said Italian and Japanese food are very similar - they are simple cuisines based on fresh, quality, ingredients. His ossobuco is to die for - as are most of his creations.
Go with Beef or Lamb shanks next time. Just as good I think because Julia's sauce is a mix of tangy richness, umami from the tomato flesh. Someone below suggested anchovy paste, or anchovy sauce. I'd definitely go there as the "iconic" Pinwheel Lasagna From the Don Angie restaurant recipe uses fish sauce to kick up its Italian Sausage + Veal Bolognese component. Julia's turn with the orange peel is a shout out to Gremolata, which would be a nice condiment to go with it. Served with polenta, or gnocchi, it would be a real winter warmer from Northern Italy.
I need a word for the depressing irony of a dish originally meant to use up cheap parts of meat, only to now be so expensive only rich people can eat it T.T
I usually do what I call Osso Porko. It is not exactly the same but it is fairly similar, and tastes good. Plus it is cheaper, if you can find pork shanks.
Binge watching these for 3 days! This and bon appetite channel bring me so much happiness in a world gone crazy.
Do you know budget eats with june from delish? If not you are in for a treat †Enjoy đ
Its so fun to watch you wolf it down after making it, seeing how much you enjoy the dish! âșïž
Nice dish and pretty straight forward to cook once you have the ingredients. Yes, the cost, the cost, the freaking cost of food, and everyfreakingthing. I'd get this now, and make it before the costs go up, cuz there is only one way but up now. I'd even go to a restaurant instead; it's getting that close to home cooking costs. Also, some variations on this theme I'll mention at the end. Veal is always expensive, but there are other meats that will work almost as well. The marrow is the thing with shanks, if you don't need that then there is another choice. The sauce looks easy enough, and the tomatoes can be canned, but those looked nice. As for Anthony I guess he is talking to God about the marrow now too! Chuck steak or roast is cheap and can be braised like this in the same sauce or cooked slow in the crock pot for a close mimic to this dish, everything else being the same. And instead of whatever he paid for the veal; you are looking at maybe one fifth the price per pound. Good food for a cold day, not that cold here, but will be in the winter. : )
Tip: don't brown your meat in a non stick pan, you can not develop a fond that way, since the sugars don't stick to the pan. Use a stainless steel pan for this. Also adding water to the pan you are browning in, helps release the meats juices which helps develop the fond on the pan. Americas Test Kitchen has a good tutorial on that process. Browning meat has everything to do with the sauce at the end and very little to do with the final flavor of the meat itself. You're making sauce not meat.
Ohh I never knew it was for the sauce exclusively
I do like the blue diamond non-stick pans as used in the video, but you are spot on. The fond is key for sauce.
Great tip, but a word of caution for anyone making Ossobuco--the shanks are NOT steaks, they're dredged for a reason and shouldn't be treated like a steak in that you don't want that same type of crust. The ossobuco browns even more near the end of it's time in the oven, and if you make the crust too hard it'll make the texture of the meat somewhat stringy on the outside once it's fully braised for 3 hours.
The moment of Jamie eating the Ossobuco while all hell broke lose outside his apartment was the best...
That slurp in the end was precious! Great job
The people upset about the pronunciation of "herbs" do know the UK exists right? Where the H is very much NOT silent. Either pronunciation is correct.
God I hate people sometimes.
Oddly us Brits pronouncing the H in the loan word [from the French] herbs started relatively recently in the 18th/19th century. It was a class thing [as always with us] as some accents that were perceived as "lower class" like cockney routinely dropped the "H" at the beginning of words. So not wanting to sound lower class the "H" started to be emphasised & we got "Herbs" not " 'erbs" .
@@Getpojke Hm. Very interesting! Thank you for the cool information.
I never knew the H was silent đ
It is for me, but not necessarily for others, depending on where they live.
Yeah, it's definitely not. Those people know just enough to sound stupid. It is silent in some countries (US and France), but pronounced in the vast majority of the world.
Love the music choices this week
World is burning down around him sirens everywhere and he is just in pure bliss with that bite. That had me chuckling.
the "h" in English is both pronounced and unpronounced depending on which region of the world you live in. "'Erbs" is mostly from the United States and *some* parts of Canada. Leave the man alone. If he wants to say "Huh-erb" who cares? He's Canadian.
Absolutely. "H"erb is correct in the UK and some associated regions. It's the US that's exceptional in making it a silent letter.
@@DelGuy03 Do people in the UK pronounce the H in hour, honor, honest, heirloom etc? There are lots of words beginning with a silent H.
The word is French and the h is silent in that language. Americans didnât just decide not to say it that way. I would argue the Brits are the exception and will go out of their way to pronouncw any French word in an atrocious manner.
@@annemarieanderson4824 *ahem* am Australian...can confirm we also pronounce the 'h'. It's not just Brits. đ
It isnât the cut of the cow thatâs so expensive, itâs the fact that itâs vealâŠwhich is little baby cows. Which is why I donât eat veal..
I appreciate you sharing this recipe.
I once had every one of her cookbooks in my collection of books. Due to life's circumstances, I had to gift 90% of my book collection to Goodwill.
I've made osso bucco twice, and it is a great dish. I don't remember where I got my recipe from, but it was pretty much identical to this one, except I used red wine, not white. Also, at least two restaurants in my neighborhood use pork shanks instead of veal. They taste pretty much the same and they're a lot cheaper.
look at you reading the ingredient list first. impressive. less anxiety and heart in throat on my end. looking like a goodish home cook my friend!
Excellent! I thogoughly enjoyed your light hearted approach to cooking. I am going to try this!
I made this for my very best friend in the world for his birthday a few years back. I did not invite anyone else to dinner that year. (Not so much the expense, just too greedy to shareâŠ) When he took the first bite, his eyes popped open just like yours did!
What an absolute fresh of breath air you are đđ I like the way you present/cook, a yummy recipe from Julia made easy by you. More videos from you đđ»đđ»đđ»đđ»đđ» and thanks.
The "h" in herbs is NOT silent! Aaaaaaaaarghhhhh! Im enjoying your channel, thanks for the laughs đ
Osso Buco is one of my all time favorites. Have made it only once, it was great. Will have to do it again
I was waiting for you to make this! That looked divine! I'm sure it was everything you said it was and more!
Love the Anthony Bourdain reference...
I remember him saying that bone barrow was the dish that chiefs ordered after service was through and that it was the meal that he wanted to be his last.
Jamie, thanks again for a great video and for sharing your experiences with Julia.
Nice to see this episode originally with Julia herself, in 60's, she loved it and said it was a "less expensive" cut of meat, can't imagine what that would translate into, but not what Jamie paid today!
@@ronschlorff7089 Shank meet used to be inexpensive. It used to be called the Butcher's cut.
osso bucco with super buttery mash is literally my favourite dish. ooouuggh I could go for some right now.
I adore Julia Childs and Osso Bucco is one of my favourite dishes, I think you did both of them justice â€
Yayyyyy!!! I anxiously wait for new episodes of this
imo the most delicious dish I've ever eaten . I expected to enjoy it but I was blown away by how ridiculously delicious it was.
BC of this channel, I just found a local farm that sells high quality grass fed beef (Iâm in a rural area). So I went to pick up my first goodie box and mentioned this video bc thatâs what got me searching for better local meat and specifically beef shanksâŠanyway he gave me 2 FREE beef shanks (not a fan of veal) and Iâm making this recipe TOMORROW!!! Thanks for the inspo Jamie!!
Just put it in the oven!! I cannot wait to try this!!
One of the best cooking show and first time watching u đđđ
One of my favorites. Best thing Iâve ever cooked in my life, by far.
I cook a variety of Algerian dishes such as kofta, couscous, shakshouka, makrot, baklava and shachokha. They are all delicious dishes that you will definitely love.
Iâm drooling! Ossobucco is one of my favorite dishes out there! đđđ
Jaime, just a tip from another home cook who used to have burnt fingers a lot: Carry a dish towel tucked into the front pocket of your apron, half hanging out. You can use it as a hotpan holder when you have to move pans around, and if it's big enough it can protect both hands.
Love the show, btw, keep on keeping on!
And one of the most simple dishes I have seen in the show!!
Australia 1960's. My schoolmates included children of Greek and Italian immigrants. I loved their parent's food as they did with my Mother's.
I love this dish. I'm eager to try this version. The lemon and orange zest and vermouth sound like nice tweaks. I would strain the braising liquid prior to reducing it. The carrots, etc. have turned to mush and given up all their flavor. Straining these out results in a beautiful, silky sauce..
Loved watching this. A little trick to remembering the pronunciation of herbs is that we pronounce the H when we are talking about a person and not when we talk about the seasoning.
Also basil is pronounced âbaysilâ when we talk about the plant and âbahsilâ when when we address the person, as in Basil Rathbone.
Donât get caught up in the affectation of trying to emulate the BRITs.
As he lived in London it's not an affectation. It just American English vs British English. He's back home, and has to revert to American English. Such is life.
@@BigHenFor Yes, itâs an affectation for Americans in that they try to copy the Brits.
Had Osso buco in Florence, Italy the day i before i proposed to my wife. That meal was truly magic on a plate and i recommend it to anyone. Go to Florence and eat at small family restaurant 2 blocks down from the Hotel Cardinal in the center of town, people who go will not regret it. I recommend Florence for more than the food but that meal was possibly the highlight of my gastro-journey while i traveled in Europe.
This episode was a gem. Mouth watering across the Atlantic
My favorite dish! Had to join! Happy New Year!đ
I have watched a few of your videos and I must say you have very good skills and surprisingly good techniques. I find it hard to believe that you have never has any of these dishes that I have seen you cook, how can this be ? Is it an act? How can you be so clueless yet so competent ?
I am so glad that I subscibed to Anti-Chef. It took me a while, well, several videos, to grasp that you were yelling "Order up!" I thought that you were speaking Portuguese or something exotic.
I had the Italian version once, with the gremolata sprinkled on as you like it. I think I would like JCâs version more, with the citrus peels cooked right in with all the other ingredients. But yeah, itâs some of the best food that money can buy, and itâs not very difficult to make - no Silver Fox or Morty or liquidizer or food processor or immersion blender or any other fancy appliance; not even too much butter or oil! Those veal shanks were A#1, and I think the shanks and the veal stock made all the difference. When it comes to pricey ingredients, this is a case where you put your mouth where the money is. â€
My mother used to make this all the time when I was kid! I never realized it was out of her Julia child book!
Beautiful! Well done. Osso bucco is one of my favorite braised meat dishes, right along with braised beef short ribs. Both started out as humble fare because the cuts of meat were cheap back in the day. Not any more. Kudos for trying "God's butter".
Thank you for all that you do. I have truly enjoyed all your videos.
I love that you say this show because it is!!! Your show is awsum!! đ
Soso buco one of my faves since I was a child and I am 70.
Inspired me to try this recipe, thank you!
It looks great. Melt in your mouth tender. I've never had it but I'd love to try it. You made it look easy too!
This is the best looking thing Iâve seen you cook.