Making The Perfect Osso Buco | Chef Jean-Pierre
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- เผยแพร่เมื่อ 4 พ.ค. 2022
- Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
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❤️ Onion Salt:
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❤️ LaValle Plum Tomatoes:
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❤️ Woll Non-Stick Fry Pan:
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❤️ Staub Dutch Oven:
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❤️ Micro Zester:
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❤️ Scraper / Chopper:
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❤️ Laser Thermometer:
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❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Crazy thing has happened since I have started cooking like you...I've lost weight! Less preprocessed junk and more fresh meat and veggies! Thank you!
🙏🙏🙏👍
Happy for you!…. But now, since watching him…. Nothing I cook has enough butter!…. ❤
@@melvinatkins998both is true for me. I use a lot of butter and I lost a bit weight despite using half my medication compared to before. It’s fantastic! His cooking is very healthy, tasty and he makes cooking fun!
That's OK. Butter is good for you and doesn't make you fat. Carbs make you fat.
@lizeggar2421 thats a complete lie. Eating more calories than you burn make you fat.
They can come protein, fat, or carbs. If you eat anything in excess you'll gain weight
This guy is a national treasure. Thank you so much, Chef!
Which nation?
I watch your cooking videos with my mother when she visits and today is no exception. Always end up hungry after watching you cook too!
Another beautiful recipe! Keep the stories coming!!! You are a gift to youtube!
Hello Chef Jean Pierre, I love the way you tell us about the different meat, wine, and stock options to use to make this recipe. As you mentioned cooking is understanding why we do different things when building a dish. Following you, I have learned so much. I am very grateful to have you as our teacher. Best Regards. ❤👍
This video brings back memories of my days at culinary school.
I am making this harvest specialty with my granddaughter on Saturday night for the family. We picked up the meat at our farmers market.
I love this guy! Good pace.
Whenever bone marrow is involved, you KNOW it’s going to be good. This recipe looks great.
You are so right, my friend!
I don't speak that language; I suspect it translates to: a Bear's sized bite.
@@robertakerman3570 What?
I bought some ribs that were in the markdown freezer section that had been defrosted then Frozen again and the first time I tried 1/2of them for a stock it was like boiling rocks. so I took them back to the Butcher and I asked please cut them down to smaller pieces so I could get the marrow out and they did and it was great
I've never, ever seen a chef enjoy food like Jean-Pierre does, it's contagious! Makes me instantly hungry and start making a shopping list to try it out! ❤
One of my favorite meals is Osso Bucco with Polenta, my family owns and operates a veal slaughterhouse, so veal was always easy to get, because of the times, they were forced to downsize, what a shame. This is a fantastic recipe, thanks again Chef, I need to make this today. 🇮🇹😎🇮🇹
“Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives.” love you CHEF , LOVE FROM INDIA
Was clearing out the freezer yesterday and found a bonus carton of Chef's beef broth at the back,,, score! (No it wasn't in there 17 years). Now I can make Jus for my rib roast this weekend! Wish I could find a decent butcher near me in Orlando,,, don't think I've seen veal shanks that good since I was in Europe 25 years ago.
Finding a good butcher is not easy here in Pennsylvania either...its a shame
Maybe try The Local Butcher, on Orange Ave in Winter Park? I like them for good meats. Or, the Lake Meadow Naturals tent at the WP Farmers Market.
@@BobAtchison Cheers,, I'll check it out,, I'm up in Apopka,, so it's not a huge drag to get down there.
@@enbardis You don't have Amish, buy from them, at least you know it's not filled with poison and hormones.
When we lived in Orlando, there were two fabulous stores next to each other called Mom’s Meats and Pop’s Produce… LOVED IT..The had EVERYTHING you could even imagine. But that’s been 40 years now, so don’t know if it is still there..!!
I love you, Chef! You are a beautiful soul and I treasure your wonderful smile! Thank you for sharing your joy with the world. I treasure you.
🙏🙏🙏😊
I started watching you because I didn’t know how to do meatloaf and I have to say this is the best! Most of my cooking is Puertorican food so when I need help I look for you
Chef Jean-Pierre, you have taught me so much in the time I have been viewing your videos. You have such a great style for teaching and explaining. Thank you so much.....
You are so welcome🙏😊
Ooh I’ve been waiting for this one, you mentioned it a few videos back! Thank you, chef!!! 🙌👏👏👏
Thank you for the recipe and instructions for one of my favorite dishes!!! I can’t wait to try making this!!! 💕💕💕
This guy is the best part of youtube. He has fun showing how to make his favorite recipes and teaches how to do it perfectly. And he loves lots of sauce! Me too! And he puts olives!
i love how chef always makes sure to put garnishes of the herbs used in the dish, to remind the person of what flavors to expect
In a short time, I have learned so much from you, Chef. Ammayizing!
I read all the comments and i say the same things. Susan
Always fun watching you Chef Jean-Pierre!
OMG !!!!! I could taste it sooooo good !!!! You never cease to AMAZE!!!!!!❤️❤️❤️❤️
Amazing recipe! I'm definitely going to cook this. It's totally awesome and you are fantastic J-P. We love you!
And I absolutely adore how chef, especially as the meal is done or nearly done, it sounds like he is talking like he has a mouth full of saliva and he can just barely wait to eat what he just made. It's so adorable
One of my favorite home creations, thank you Chef J-P!
Generous serving. Looks fantastic. Thank you Chef
One way to test bay leaves is to put a few in hot water and make a tea. There definitely is some flavor in it.
Yep, great for indigestion, works a,treat. There easy to grow as well. 😊
Culinary Magic mixed with Art and Comedy!!! That looks amazing Chef!!!
Do you think this chef can be beaten on TH-cam. I think he's fantastic and simply the best. Personality mixed with great explanations Jean-Pierre you're simply the best
I went to Culinary School and I still learn something new every time I watch Chef Jean!
Thank you Chef for all the information you give. I learn so much on your channel.
We made this the other day. Beef. Delicious...but it might be to much tomatoes for me. And made it again today with veal!. Delicious!!!! With goat cheese polenta!!! Wow 😋😋😋
Always amazing stuff from my favorite chef! I picked up some Woll pans because you use them and I’m blown away. Can’t wait to make this recipe for my family!
Thank you Chef! You are always a blessing🙏
You're amazing and I just want to tell you again. Looks so good and probably tastes as amazing as the other recipes I've done from you. It looks so fine Chef Jean-Pierre 😍
Our family loves watching your videos. I made this, and everyone loved it (my 4 kids included). I had extra sauce and just a bit of meat left over, and I turned it into a 'pasta' sauce and served over rigatoni. Amazing use of a delicious sauce 😀
One of my favorite dishes of all time!
Oh my, what a fabulous way to add the flour. So much easier than making a stinking roux! So glad I found you!
Let's be honest, Osso Bucco at an Italian restaurant will cost you some money, but it will literally cost the calf an arm and a leg (ba dum bum ting).
Another excellent episode. Chef Jean-Pierre has taught me so much. I now feel much more comfortable cooking dishes, I used to think would be too difficult.
Looks fantastic!
It’s 2 am in the morning here in New Zealand and I have just had my JP “fix” 💙 Bravo 👏 if I can remember my French from High School….. je t’apprecie Avec beaucoup a’mour Jean- Pierre 💕💕
I’ve never heard of this dish, but it looks fabulous!! You are really broadening my culinary horizons!!
Dear Sir! Thank you a lot for the fact that you exist. Your videos are amazing and I am using them all the time. I had no ideea how to cook but you made it look so simple and fun that it gave me courage to try.
My mother was born and raised in Milano Italy and polenta was a staple in our house. One of my favorite dishes is osso bucco and polenta - I am going to try making it myself - wish me luck!
👍👍👍
Love this guy!! What a teacher and chef!
Thanks chef, I was waiting for this video and you delivered beautifully. I can't wait to try it out!!!
I'm not much of a metà eater, but your osso buco recipe is a must for sure. Thank you Chef JP.
My goodness Chef, I made this last night, but used a Corned Beef Brisket (4 pounder) cut into 1 lb pieces and it was SO GOOD, and it's very affordable. That sauce was amazing, absolutely divine, you could dip a turd in that stuff and it'd be edible, no joke. Thank you SO MUCH for sharing with us Chef JP, you are my family's hero!!!
Too funny. But true
@@jmdenison SO GOOD, right? I'm going to make this again on Friday night with corned beef brisket (no seasoning packet). Chef JP's recipes NEVER disappoint.
I was thinking Short Ribs of beef.
Good and hearty meal on a cold day for sure! Looks Amazing, Chef !!!
Thanks for explaining and giving reasons for doing certain things. I appreciate your videos and like to try one of your recipes every week. It's always delicious.
Love this channel, I have used that strainer trick many times since seeing it on here, it works perfectly!! Learn so much watching you Chef, thanks for teaching and telling us the WHY you do what you do.
I specifically got a strainer that would work for this trick 🙂
Looking forward to this 🍴🍴🍴 😁
Adding the flour through a strainer is pure genius. I've seen chef JP do it before and I applaud him every single time. No lumps. Kudos. Now I have to make Osso Buco... and add the gremolada.
I can't afford Le Cruset. I use one from Costco...$45 for an oval one... and it works great. Have had it for over 7 years and it's great.
Glad this video came out. My husband and his brothers ordered this at an Italian restaurant. They absolutely raved about it. I can't wait to make it!!
One of my favourites...That has become quite expensive lately. Here in Paris at my local butcher its 22€ per kilo for the veal ones.
It will be even pricier with that fool Macron, he is in bed with Oncle Klaus Schwab, you will own nothing and be happy, start eating ze bugs.
Educational, fun, and makes me laugh at least twice in every episode!
Remember measure carefully 🤣
You are awesome Chef Jean-Pierre.
Thank You for making this one.
Merci Beaucoup!!!
Thank you Top Chef JP for this beautiful food video.
I throughly enjoy watching Chef prepare meals. I could even watch him make oatmeal, he is so entertaining. One can alway learn something new, thank you Chef!
When I had a family I used to cook a lot. Then I got divorced and I stopped cooking. And now because of him I'm enjoying it once again and expanding my horizons I finally have the ability to make the perfect hollandaise sauce because of the immersion blender. Life is good
Yummy 😋😋😋
We love you Chef so much, thank you for your talents and LOVE to helping us learn to cook.
That looks absolutely delicious.. Bon Appetit👨🏼🍳ChefJean-Pierre.😋
Wow that's a POWERFUL OVEN. It turned a round pot into an oblong dutch oven! Also Chef, I never buy garlic salt or onion salt. Only garlic powder and onion powder and add salt separately. Then I don't mess up over salting things!
..Break out the Le Cruset Dutch.. We''re all excited about this braised classic from Chef!! The only time "water" is welcome in Chef Jean-Pierre's kitchen...is when it's hanging with the bleach and towel in the sanitizer bucket!!..😉
Tea too, anyway- Anyone think Ox tail would work as a substitute?
@@robertakerman3570 It would make for a richer stock, other than that there shouldn't be any real diff
@@oplawlz I'll try soon. 10Q so much
Keep these recipes and videos coming Chef Jean-Pierre!
Osso Bucco is an amazing dish! ‘Amazing!’ Love the video Chef! I last made this dish in a terra cotta dish… Yum!
yummy ….🍽
There's something about a French man (Italian too) and a French accent 😁. When Chef says certain things and does he one laugh he reminds me of Lumiere the candle stick from Beauty and the Beast lol.. Always puts a smile on my face👏👏👏. Not only does Chef teach, he entertains and makes it a fun experience. The time goes by too fast. Love hearing his stories 😁. Thank you Chef🙌
I made veal osso bucco for Christmas this year. Took two days because I started with veal bones and made my own demi glace. But it was totally worth it. The veal shank comes out sooooo tender and the homemade demi just puts it over the top. I served it over a mushroom parmesan risotto and everyone loved it. I've been making this recipe since the late eighties, first taught to me by a chef who graduated From Cordon Bleu and trained in France and Italy. Takes a lot of time but the bonus is I have 2 quarts of demi for future use. Love your cooking chef, take the time your taste buds will be rewarded.
That looks delicious Chef! Thank You!
My favorite chef no doubt. Kinda crazy I just took a sous chef position at a French named Italian steak house. Hahah no kidding . Ty chef
Good luck with the new job 👍😊
If, Jan would have watched this video before her and Michael's dinner party, I can only imagine how different that get together would have been...
Chef, vous êtes le meilleur ! Toujours LE MEILLEUR !
And yes, that flour trick is fabulous!
I love all of your Videos Chef. Question: why didn’t you sear the veal in the pot so you could caramelize your onions and get all that extra flavor?
I’m looking forward to your next video!
I think that the extended time of searing- to get those huge hunks beautifully brown- means that the olive oil is all done and maybe the little bits are scorched black.
Can you please tell me what size Dutch oven the chef uses. Thanks
Chef, what a great recipe, this is definitely an all star recipe. Gonna try it next weekend. Grazie Mille!!! Genius !!!
Looks amazing... Thank you Chef! 👍
My screen has bite marks on it...
Be careful with what you wish for Chef. You don’t want 700K people in your kitchen 🤣
Chef Jean-Pierre I love Osso Buco and I have searched you channel yet I was surprised that you did not have this great classic dish, I am glad you finally made this video. Love your videos, keep them coming !! Your the best!
One word, stunning!! As always great job chef.
Making me hungry now ! Great recipe ! Cant wait to make it ! Thx Chef
That looks AWESOME!!! Thank you maestro!!!
Mama Mia! Amazing...I asked and you answered. I must make this and serve it to some friends and family! Thank you Chef!
I am a simple country boy with simple tastes. Chef Jean-Pierre has inspired my family to try some things that we never knew existed. Obviously a man with a refined palate, I would love to see the Chef step outside of his comfort zone and do a video on such things as tailgating recipes, tator tot casseroles and wild game recipes. Either way, I will keep watching because he is an awesome chef and person.
Great video Chef, thanks for sharing a classic meal with us. Looks so delishous.
I’ve never heard of Osso Buco but it looks delicious! Love your channel and all your great recipes ❤️🍷
chef Pierre thank you is the best video making the perfect Ossobuco
You never let me down Chef JP. This is now on my bucket list. I am really looking forward to it ❤️
Hello Linda
This was an awesome informative video! I use bay leaves in a lot of my dishes and you are right. Have an awesome day, sir and God bless
Your videos are the only ones I clk like before watching because I know they will never disappoint....and are always...as you say .."amazing"...ty
It's rainy and overcast here in Kentucky, but you bring a little sunshine to my day chef. I dont think I've ever had veal, looks beautiful!
looks superb and just takes a little planning...thanks Chef
Looks fantastic! I haven't made it in years but I will definitely try this recipe when I do.
Chef, off today to buy the Ozzo Bucco, you remind me how much I enjoy this wonderful meal. Thank you again for sharing, Aussie John
I have thoroughly enjoyed ever video I have watched. Your fun personality, your teaching style of cooking, your love for food, cooking, and your so encouraging for others to expand there cooking.
Thank you... thank you ... thank you Chef!! This is my all time favorite dish and I could care less what it cost in a restaurant or to make at home!!! now i can make it at home. I'm soooo excited1!
Cooking Theory. Beautiful Dish Chef Jean
Number 1!!! Numero Uno!! I love Osso Buco, I will definitely try to re-create your recipe. Thanks for sharing this!
OH LAWDY! This recipe ROCKS! Ive been doing the flower/strainer method of thickening for years. It totally makes a difference when you give the flour time to cook
Osso Bucco is one of my favorites with the marrow and all, so delicious and tender when braised like this. Always makes me think of my mom and how she makes it.
Never ate it with polenta though, I will definitely give it a go ❤Thank you chef!