Julia Child’s Osso Buco (TASTE GOD’S BUTTER)
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This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef …
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Made with beef or lamb are just as good. I've even used goat.
Yep, spoon, that's how you eat that shiz.. meat is def spoonable at this point and the juice is like delicious soup!
Quindi, Quando vieni in Torino assaggi il mio. Poi chiudiamo con un pisco peruviano, buon appetito.
Funny to tell you that ossobuco is an extremely cheap cut everywhere in south america and is cooked in many forms including soups
One of my favorites. Best thing I’ve ever cooked in my life, by far.
My mother used to make this all the time when I was kid! I never realized it was out of her Julia child book!
Do you save any for wifey?
people telling you off for pronouncing the h in herbs the nuts ones to me but then again im not american
Ossobuco cut is actually very cheap in Brazil
Bone marrow is beef Foie Gras.
Butter is God's butter
That slurp in the end was precious! Great job
Looks great. I find my shanks need more like 2 1/2 hours at 325°
Veal calfs have the worst lives of any consumed animal.
My Italian tummy is starving now! Other than the expense, this dish actually looks like something I could accomplish. Thanks, Jamie!
Classics mistake with this dish. An Italian housewife would laugh her ass off at this.
You cook this in one deep dish and in Northern Italy they use one pan and 1 wooden spoon to cook this dish.. The dish goes back to a time when that's probably all the cooking utensils they had.
2. Rough cut your vegs.
3. Brown the shanks, veal, pork, lamb or beef. (Note the dish is not about the meat. It's about the bone marrow, the sauce and the bread for dipping.)
3. Remove the shanks, add the onions, carrots, celery heat thru and then sprinkle with flour. Cook until the flour begins to clump and add your liquid. Can use the wine, beef stock or veg stock or a mixture. bring to a boil. Add sun dried tomato's or paste. Turn the heat down and add the shank. Almost cover with liquid and cook for at least 2 hours on a very low heat.
4. Remove the shanks and drain the sauce. Throw the veg's away or feed them to you chickens. Who want's to eat veg's cooked for an hour and half or two. Not me.
6. Now add back in a fresh set of carrots, onion, celery, (potato's optional, there not traditional). Cook until veg's are done.
7. Serve with a light salad, good country or sour dough bread and a glass of red wine.
Great for a dinner party. There won't be any left over. And it's very cheap if done with anything but veal. And because it's cooked for so long the lamb has a distinct taste. But the veal, pork and beef all taste the same.
Ossobuco or "canuto" where I live costs about $6 per kilo. I also buy it to feed our dogs… Sorry!
I love when you take a bite and we can see you change as a person! haha
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.
Сестра вышла за муж за итальянца. Однажды я попросил ее поделиться рецептом чего-нибудь вкусного на праздничный стол. Это был оссобуко. И я приготовил это блюдо впервые. Это божественно!
You can make this a lot more budget friendly by using regular beef shanks just cook it down a bit longer in a dutch oven.
Wow, the comments on others comments! Reading comments,came to double down on manxkin who recommended gremolata, saw the number of comments (29?) and thought ohhh, other gremolata fiends, let’s look. No. A mini mine field of shite talking! Ousso bucco is an amazing dish. I make it without that much citrus peel, just a peel of lemon (will have to try that way btw), served on mashed potatoes with gremolata. Amazing.
In Colombia Ossobuco is actually "poor people" meat. It's very cheap here. My mom cooks it a lot and it's absolutely amazing. I'm glad it's not very mainstream here yet.
You made deglazing a nonstick frying pan look hard
Hey guy!. Have you ever heard about gloves and do not touching raw food with your bare hands. You call yourself "professional"?????
AHHHHH wipe down your board and knife between cutting ingredients!!! Also, add fresh herbs 10-15 minutes before the dish is done. Any herbs except for hard herbs like rosemary, thyme, and sage are so soft and bruise easily that cooking them for lengthy periods of time just cook off their flavors and leave them bitter tasting. Add them at the end.
Osso Buco on polenta is probably one of the most beautiful meals ever invented.
That dish is my all time favorite
Hey Jamie, Julia calls for vermouth do much because the quality of wine in the US was so bad at the time. She used French vermouth. You can really use any dry white wine.
James & Julia an elevated version of Julie & Julia?
Its so fun to watch you wolf it down after making it, seeing how much you enjoy the dish! ☺️
To all H haters (yes- as you see it´s pronounced) The proper way IS pronounced (see English because of England), and then you have the wrong ways of spelling – or keep it "pronounce it like in USA"… "Hard to trust a cook that can´t pronounce herbs…" – Alabama Brian…
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!
My Brazilian ass is like "WHERE'S THE RICE??"
I am allergic to Oranges.
So my sailor buddies warned me not to eat Osso Buc, while in Navy in Sicily.
throw everything in a pressure cooker after brazing? idk if i would do all that too lazy kkkk
I just found your channel and watched a few videos now. Haha man you crack me up!!.. We cook the exact same way.
Nice job brother well done. I’m new to you , but I like you.🤙🙏
Dude there’s Oso Buco, and then there’s everything else. I couldn’t wait to see your reaction, was the same as mine the first time I had it. Lol because an arm and a leg but it’s worth it! By the way, there is no correct way to pronounce the word HERB. It depends where you are from and perhaps where you are going. If anyone ever corrects you, it gives you an insight to their character.
I love this dish. Grew up eating eat. We still make it sometimes. Luckily I live in Cali where this cut of meat is dirt cheap. It’s sooo good
I haven’t made this since my husband passed 10 years ago. I’m putting it back in the rotation. Thanks Jamie! 😋
One of my favourite dishes! I've made it a few times and the recipe I used called for some depuis lentils to be added to the sauce. There must have been quite a bit more cooking liquid because the lentils would soak a lot of it up. They are tiny lentils and mostly just melt away making the sauce thicker and more sort of stew-ish? Anyway, delicious!