i take san marzano tomatoes whole canned, blend them with garlic, olive oil, rosemary/basil, salt and pepper, then I sear both sides of the osso bucco in a big deep cast iron skillet or dutch oven, let cool/rest for 10 min then pour in the tomato sauce with a few big chunks of parmesan, and stick it in the oven covered at 230F for 6-8 hours, i cut up the osso bucco a little bit just before it's done and i mix it up in the sauce. literally 5 bites of this stuff i'm not even full but i'm good and can't eat anymore, its the most satisfying meal ever, and can be done with any tough shank really. searing/braising is where it's at
Cuando era niña el osobuco se utilizaba sólo para hacer caldo ahora los cocineros lo han subido de nivel Excelente tu propuesta Es un plato típico también en Argentina Saludos!
This adorable Italian grandpa makes me want to cook all the times! everytime! no failure!! My family will have gorgeous dinner thanks to you. You are the best!!!
He maybe a mad italian chef!!! But I guess that meal will be so...in his words.... so beautiful 😍. I think it will be lovely as well, his meals are brilliant!!!
Didn’t say; some kind of white. I imagine from Italy. You might try a Pinot Grigio or a Chardonnay more on the dry than sweet side, and unoaked (or slightly oaked is okay) apparently, at least according to my limited knowledge and research. I picked up a pinot to use with this. I can let you know how it goes, if you want!
@@rina_kowale No problem! By the way, it turned out fantastic. And the bottle I got was only something between $12-14 (CAD). I even had to cheat a little (didn’t have passata, so I used jarred tomato sauce with minimal ingredients thinking I was going to ruin it, but it totally worked out fine, thankfully).
@@Zipfei_Kloatscher I dunno….I don’t cook steaks as long when they are half an inch thick than an 1 inch and a half, or a 2 pound roast for as long as a 5.
@@deendrew36 Well, searing and braising are different. It takes the same time to break down the connective tissue in a one pound roast than in a 5 pound roast, I claim...
@@Zipfei_Kloatscher I have been both searing and braising (among other things) for 30 years. I got a handle on it. The searing always takes the same amount of time, no matter what cut of meat you are using. But the cooking times are always at least slightly different in my opinion. 🤷🏼♀️. Whatever works!
It took more like 4 hours for me with 3 cuts maybe 1cm thicker. I don t know what embrion veal he has . Also it stick like hell în that kind of pan and burned. The second time I transfered the meat in a non stick pot after browning it and was perfect. Again 3 hours
It could just be my unrefined, country palate, but I honestly prefer sauce made with cheap cooking wine. I've used American wines and even a very nice red wine my brother-in-law brought to me from Italy and I still like the cheap, salted wine better.
Dear Jamie, Oliver In an unlikely event, if you actually reading please change the school lunches. I know you made the plan because they taste like absolute 💩 please leave the school lunches alone the ham is drier than a cats tongue Kind regards Benmator
i take san marzano tomatoes whole canned, blend them with garlic, olive oil, rosemary/basil, salt and pepper, then I sear both sides of the osso bucco in a big deep cast iron skillet or dutch oven, let cool/rest for 10 min then pour in the tomato sauce with a few big chunks of parmesan, and stick it in the oven covered at 230F for 6-8 hours, i cut up the osso bucco a little bit just before it's done and i mix it up in the sauce. literally 5 bites of this stuff i'm not even full but i'm good and can't eat anymore, its the most satisfying meal ever, and can be done with any tough shank really. searing/braising is where it's at
Gennaro is not only a great Chef who keeps things simple, but a great entertainer as well!
Cuando era niña el osobuco se utilizaba sólo para hacer caldo ahora los cocineros lo han subido de nivel Excelente tu propuesta Es un plato típico también en Argentina Saludos!
Nothing brightens a day like watching Gennaro cook something delicious! 😋
This adorable Italian grandpa makes me want to cook all the times! everytime! no failure!! My family will have gorgeous dinner thanks to you. You are the best!!!
Sunday, hangover.. watching Gennaro cook, and you are cured and full of love. Such a wonderfull human❤
I told you not to drink dat wine O_O
WHY IS HE COOKING SOOO GOOD!!! TI AMO ❤❤❤
I Love Mr. Gennaro's recipe, they are all good and he is so funny. This is by far the best Ossobuco recipe i'll ever make
Ich mag Gennaros Rezepte und seine Leidenschaft fürs Kochen. Schmeckt toll!!
Why is he cooking so good?!
Oh me oh my! 😁
🎉
Why not?
You mean grows up cooking so bad
He cook so good because he put the soul inside of cooking, oh mine mine 🤣🤣🤣
*Such a delicious dish is not to be watched hungry.*👍
Amo la alegría con la que haces tus recetas Genaro! Eres un master❤
For me Ossobuco is not one of the best, it is the best italian recipe I have ever cooked at home. There is nothing comparable. Heaven.
I Love you Genaro❤you make wonderful Italian food with lots of fun!!!😊 I have followed you for years! This recipe is soon good🥘
my favorite food,,,,and that kitchen is wonderful ❤
He maybe a mad italian chef!!! But I guess that meal will be so...in his words.... so beautiful 😍. I think it will be lovely as well, his meals are brilliant!!!
Best and most easy recipy I could find on Osso Buco before Christmas. Marvellous! Mille grazie❤
Who is this legend of a chef and why is he not on every cooking show?! ❤😆
you are the best to inspire people to cook - grazie
How could anyone not love this guy?
Genio! Um abraço da parte Italiana do Brasil!
O Gennaro,,lovely man,passion for food, cooking,,just like Jamie!!!!😊
@Oklino you got it right! Jamie cooks like Gennaro! 🙌🏼
@deendrew36 of course he does 😅 he taught Jamie
You are so silly. Thank you for bringing a smile to my face. Now I need to go find something to eat!
Great entertainment & a great recipe!
👏Go Gennaro!!!👏
The end result is amazing, Gennaro.
One thing is for sure the man has passion for cooking. 👍
I need this kitchen!!
My man Genarro 🤩
I make Osso Buco every Winter, instead of mash, I prepare Polenta, too. 🥰🇦🇺🥂
Mi piace questa cucina rustica, è molto caratteristica!
Брависсимо Дженаро!!!!!!👌👏👏😇😋
Why he is cooking so marvellous
Making this as I type this, great recipe for a rainy sunday!
Well it’s not rainy… but it is Sunday, and it’s a bit chilly, so… I’m making it!
Amazing dish!!
I always have Lamb for Thanksgiving, something different to eat, this year I’ll have a Hell of a 🥘. Thank You ❤😊
It looks so good, so delicious ✨
Wow 😂😂😂 wow what an adorable old man,
Best chef 🫶
I serve it with a grilled medallion of provolone cheese. Great recipe!
Hmmmm, I’m going to cook this today!!
Salt and paper my favourite! 2:14
That looks simple and delicious!
Belissima Gennaro,,salute from 🇭🇷
Gracias amigo bendiciones amen
He would be an awesome Grandpa for small kids :)
I love watching all of your videos 💖.
Brilliant!
I might have missed but what sort of wine he used?
Didn’t say; some kind of white. I imagine from Italy. You might try a Pinot Grigio or a Chardonnay more on the dry than sweet side, and unoaked (or slightly oaked is okay) apparently, at least according to my limited knowledge and research. I picked up a pinot to use with this. I can let you know how it goes, if you want!
@@LePetitNuageGris thank you 👍🏻
@@rina_kowale No problem! By the way, it turned out fantastic. And the bottle I got was only something between $12-14 (CAD). I even had to cheat a little (didn’t have passata, so I used jarred tomato sauce with minimal ingredients thinking I was going to ruin it, but it totally worked out fine, thankfully).
Lovely!!
Fantastic!
Sorry Gennaro, but secondary cuts are not cheap any more. Thanks to tv cooking shows . But love your simple recipe. 👍
Gennaro is the best part of Jamie Oliver
Gonna try this with lamb shank I just found at the grocery store.
i just want to meet this man once.
I’d love to cook with him once. It looks so fun. And so simples!
Yummy recipe
Gennaro...you are soooooo adorable, soooo nice man..and cook, too..❤
I'm surprised that the cooking time is just one hour. I expected like about 2 hours since it's quite a tough cut...
Maybe depends on how big/thick the meat is?
@@deendrew36
Tough is tough. No matter how thick it is. It braises the same time, 3cm or 9cm...
@@Zipfei_Kloatscher I dunno….I don’t cook steaks as long when they are half an inch thick than an 1 inch and a half, or a 2 pound roast for as long as a 5.
@@deendrew36
Well, searing and braising are different. It takes the same time to break down the connective tissue in a one pound roast than in a 5 pound roast, I claim...
@@Zipfei_Kloatscher I have been both searing and braising (among other things) for 30 years. I got a handle on it. The searing always takes the same amount of time, no matter what cut of meat you are using. But the cooking times are always at least slightly different in my opinion. 🤷🏼♀️. Whatever works!
Gennaro, please tell us why are you cooking so good?
COME OOOON!
Oh, my, my!
Love it!
Amazing
What kind of broth does he use?
أحب أسلوبك ....شكرآ لك.
I
Where do we get the recipe
I listen to what Gennaro says like a gospel, but I have to disagree in one thing : osso buco is not a cheap cut of meat (at least where I come from)
Not anymore, well at least not where I am either, but it used to be, I believe.
Agree. Here in Ljubljana is 16€ per kilo.
Miss you ❤
Can i cook this in a slow cooker?
yes
What a star
Anyone know what plate model he is using at 11:00? Very nice!
It is a Royal Doulton ATHOL Burslem in brown colour, England. 😊
@@sandralomeli7007dont believe they match. Look at the inner lining in the video compared to the ones you mention
I love you Gennaro more than my Wife
Lol, cute!
Hope u r still alive
Nobody enjoys cooking more than this guy
Sa s'ametonerait 😊
Triple OG 💪🏼
Quand je cuisine je met un tablier !!!!!!!😂😂😂
Merci infiniment
So hard to get any special cuts but I will try to find something on the bone looks so delicious I'm gonna use scissors to cut the meat
Kitchen scissors would be the best, I think too!
It took more like 4 hours for me with 3 cuts maybe 1cm thicker. I don t know what embrion veal he has . Also it stick like hell în that kind of pan and burned. The second time I transfered the meat in a non stick pot after browning it and was perfect. Again 3 hours
Gremolata has lemon zest.
It could just be my unrefined, country palate, but I honestly prefer sauce made with cheap cooking wine. I've used American wines and even a very nice red wine my brother-in-law brought to me from Italy and I still like the cheap, salted wine better.
I did this .. the flavours were awesome but it came out tough
gennaro is left handed!
Please get the camera man a tripod. we don't need to be too artistic. Gennaro carries the shot superbly...
yummy！！！！
and sellery? Why tomato? The best element of gremolada is lemon zest, you forgotten
Κ. Οjlver δεν γνωριζω Αγγλικα το οσομπουκο το μαγειρευω κι εγω συγχαρητηρια
Very cool
INSANE!
Could someone please get a sharp knife for the maestro.
❤❤❤❤❤
It just needs to braise for 3 hours
da best
Delicioso😊
Hard to find veal in Texas
Use beef shin
HEB
Dear Jamie, Oliver
In an unlikely event, if you actually reading please change the school lunches. I know you made the plan because they taste like absolute 💩 please leave the school lunches alone the ham is drier than a cats tongue
Kind regards Benmator
😋😋😋😋😋
😍❤️❤️❤️❤️❤️❤️❤️❤️
😋😋😋
Dramatic chef
👍👍👍👍👍👍👍👍
🤩🤩🤩🤩
Die deutsche Synchro klingt wie eine KI... Gennaro's gute Laune kommt dadurch nicht richtig durch