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!!!
@@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!
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
my gosh! Wer ist auf die Idee gekommen, das mit einer deutschen Sychrnonisierung zu unterlegen? Ich möchte niemanden beleidigen, doch leider muss ich mich den anderen anschließen. Das ist so grottenschlecht - bitte nicht wiederholen - musste mir das ohne Ton ansehen. Ausgerechnet Gennaro, der mit Leib und Seele spricht und genau davon lebt dieses Format auch, so talentlos zu übersetzen. That´s a crime!
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).
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
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 🤣🤣🤣
Nothing brightens a day like watching Gennaro cook something delicious! 😋
Gennaro is not only a great Chef who keeps things simple, but a great entertainer as well!
Sorry Gennaro, but secondary cuts are not cheap any more. Thanks to tv cooking shows . But love your simple recipe. 👍
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!
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
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!!!
*Such a delicious dish is not to be watched hungry.*👍
You are so silly. Thank you for bringing a smile to my face. Now I need to go find something to eat!
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!!!
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!
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
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.
my favorite food,,,,and that kitchen is wonderful ❤
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)
One thing is for sure the man has passion for cooking. 👍
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
I make Osso Buco every Winter, instead of mash, I prepare Polenta, too. 🥰🇦🇺🥂
I
Κ. Οjlver δεν γνωριζω Αγγλικα το οσομπουκο το μαγειρευω κι εγω συγχαρητηρια
I can't watch any more this very!!!! pure performer's He is like a clown!!
The end result is amazing, Gennaro.
Gennaro, slightly less talking please. Very distracting. Thank you
Please get the camera man a tripod. we don't need to be too artistic. Gennaro carries the shot superbly...
Who is this legend of a chef and why is he not on every cooking show?! ❤😆
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
i just want to meet this man once.
I’d love to cook with him once. It looks so fun. And so simples!
WHY IS HE COOKING SOOO GOOD!!! TI AMO ❤❤❤
my gosh! Wer ist auf die Idee gekommen, das mit einer deutschen Sychrnonisierung zu unterlegen? Ich möchte niemanden beleidigen, doch leider muss ich mich den anderen anschließen. Das ist so grottenschlecht - bitte nicht wiederholen - musste mir das ohne Ton ansehen.
Ausgerechnet Gennaro, der mit Leib und Seele spricht und genau davon lebt dieses Format auch, so talentlos zu übersetzen. That´s a crime!
I serve it with a grilled medallion of provolone cheese. Great recipe!
Die deutsche Synchro klingt wie eine KI... Gennaro's gute Laune kommt dadurch nicht richtig durch
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).
Mi piace questa cucina rustica, è molto caratteristica!
Warum diese idiotische deutsche Synchronisierung? Nicht auszuhalten!
Gennaro...you are soooooo adorable, soooo nice man..and cook, too..❤
Coole Sendung... blöder Kommentar 😊
ma mi sa che gia sta da troppo in america. ha niente da fare con cucinare. in italia si dice americanate
Gennaro, please tell us why are you cooking so good?
COME OOOON!
Oh, my, my!
Die deutsche Synchronisation ist eine Zumutung, lieber das englische Original
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!
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 need this kitchen!!
not the best Osso Buco i've ever seen made.
👍👍👍👍👍👍👍👍
What a pathetic AI translation
😋😋😋😋😋
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.
Wheres the celery and herbs. Meh.
Triple OG 💪🏼
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 love you Gennaro more than my Wife
Lol, cute!
Hope u r still alive
My man Genarro 🤩
Bäh warum wird das so dumm übersprochen?
I always have Lamb for Thanksgiving, something different to eat, this year I’ll have a Hell of a 🥘. Thank You ❤😊
I Love you Genaro❤you make wonderful Italian food with lots of fun!!!😊 I have followed you for years! This recipe is soon good🥘
Brilliant!
Amazing
Best and most easy recipy I could find on Osso Buco before Christmas. Marvellous! Mille grazie❤
and sellery? Why tomato? The best element of gremolada is lemon zest, you forgotten
Could someone please get a sharp knife for the maestro.
It’s one of my favourites but veal is hard to get and expensive in the uk
Fantastic!
Anyone know what plate model he is using at 11:00? Very nice!
Yummy recipe
Delicioso😊
That looks simple and delicious!
Hmmmm, I’m going to cook this today!!
🤩🤩🤩🤩
He would be an awesome Grandpa for small kids :)
Is this AI dubbing??? It is sooo disturbing👎👎👎
Belissima Gennaro,,salute from 🇭🇷
gość wyjątkowo wkurwiający.
Quand je cuisine je met un tablier !!!!!!!😂😂😂
Gennaro is the best part of Jamie Oliver
Salt and paper my favourite! 2:14
Very cool
Gracias amigo bendiciones amen
أحب أسلوبك ....شكرآ لك.
😍❤️❤️❤️❤️❤️❤️❤️❤️
What kind of broth does he use?
It just needs to braise for 3 hours
Wow 😂😂😂 wow what an adorable old man,
👍🏻👍🏻🩵🩵🩵🩵🩵🩵
Italians just do it better 🙂
gennaro is left handed!
Gremolata has lemon zest.
Can i cook this in a slow cooker?
❤❤❤❤❤
How could anyone not love this guy?
😋😋😋
da best
Where do we get the recipe
Брависсимо Дженаро!!!!!!👌👏👏😇😋
Dramatic chef
Amo la alegría con la que haces tus recetas Genaro! Eres un master❤
What a star
Great entertainment & a great recipe!
👏Go Gennaro!!!👏
yummy！！！！