Julia Child’s Osso Buco (TASTE GOD’S BUTTER)
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- Опубліковано 27 чер 2022
- This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef #ossobuco
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Omg I can’t believe people are getting at you for how you pronounce ‘herbs’! Brits pronounce the H. You’re an international, well-traveled man. Just let Jamie live, people!
Osso bucco is absolutely delicious. I have made Julia’s 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 weren’t as expensive as they are now. You can make a “cheaper”version with beef shanks or even pork shanks. Bon appetit!
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
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..
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.
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 shot with jamie enjoying the osso bucco with the sirens blaring outside is just perfect
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! ❤ 🇩🇿 🇩🇿 🇩🇿
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.
I love that you quoted the late, great Anthony Bourdain. I’m 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.
A short story:
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
It's one of the most joyous dishes to eat isn't it!?
Love the Anthony Bourdain reference...
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.
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.
It’s really good if you use a heaping tbsp of anchovy paste instead of salt. Doesn’t taste fishy just better and serve with Risotto Milanese which is veal stock, saffron, butter, and Parmesan.
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.
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...