Ossobuco | Cooking Italian with Joe

Made your Osso Bucco again it was fantastic, this recipe is now in my permanent collection. Many Thanks for sharing Joe!

Love to watch you cook, Joe! You seem to really enjoy food and cooking. Me too!

JOE! This is THE BEST! Reminds me of my Nona from Piedmont... Just need a nice Barolo from the family Cagliero Vinyard and I’m right back there!

That looked AMAZING, I gotta try making this dish, Thanks for sharing Joe!

Joe I love your videos and your familys style of Italian cooking

Great to watch someone who loves to cook.

Hi Joe ! My Dad was also from Piedmont in Villa Franca ! Just finished cooking the Osso Buco was delicious thanks for the video ! Have a good week 👍🍷

This is the best recipe for osso bucco that I have seen on UTube or in any book. Very well explained. Even better than Lidia's! I tried it for Sunday lunch, and it is perfect! Everybody loved it, it looked beautiful, smelled wonderful and tasted even better! Grazie!!

Excellent mise en place Joe , essential for good results .

That looks AMAZING !

Great video Joe the food looks Delicious, love the back ground music you have good music tasty ,all the best Bill from U.K...

What's up bro.. I'm doing this recipe for my family the next week . ✌✌ I've seen lots of videos of how to cook osso buco but yours is the best one . Thanks and I'm a new subscriber here

OMG!! It looked so awesome and great!! pair it with red cab!

Getting your OLIVE OIL right now!!! Can't wait!! I had been in search of a TURE authentic Italian OLIVE OIL in the market..thank you!

Looks very delicious I will make it thank so much may God Bless

Now I have to make Looks great

For the broth, instead of veal broth, buy some beef bones (preferably shank bones that are cut to open the marrow) sprinkle with a little salt and pepper. Roast in an oven at 400F for 25 minutes. Straight from the oven into a pot of water to cover and add rough chopped onions, carrots and celery. Slow boil it for an hour or so. Let it cool until you can touch it then clean out the bones, strain it and you have some stock that is so rich, you will never find in a package in the store. Oh and while it's not exactly in Puglia, Sassi De Matera is a truly amazing place. Your Italian family lives in a very beautiful place.

My Ciaburri family is from Foggia, Pulgia Italy. I can't wait to make this for Christmas dinner.

I've got to say I really appreciate that you show yourself eating it at the end. Too many cooking shows don't show it. When you construct and then break down a dish you get a visual understanding of its layers and textures. Also you consummate the purpose of good cooking, the joy of eating. You've earned a subscriber.

Thanks again for another awesome dish! It looks absolutely delicious and, yes, you did take out the intimidation of this recipe. I always wanted to make it, but reading the recipe always made it seem overwhelming. Thanks again for sharing and keep those shameless plugs coming!! Lol....great work!