Comments on: Osso Buco https://www.closetcooking.com/osso-buco/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sun, 28 Dec 2025 07:08:45 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: zidane https://www.closetcooking.com/osso-buco/#comment-202066 Sun, 28 Dec 2025 07:08:45 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-202066 I enjoy how the sauce in Osso Buco coats the meat so well. It adds moisture, depth, and a comforting richness to the dish.

]]> By: Carol https://www.closetcooking.com/osso-buco/#comment-80487 Thu, 19 Mar 2020 21:56:02 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-80487 In reply to Jennifer.

Flank steak used to be one of the least costly cuts that you could buy. In the mid 60’s thru the 70’s My Mother used to buy it because of that. It quickly became a family favorite. The trick is to cook it more like a roast than a steak. If you want to cook it as a steak you need to make sure that you cut it thinly across the grain. This will break the elasticity of the muscle.

]]> By: Cayenne https://www.closetcooking.com/osso-buco/#comment-56631 Thu, 23 Jan 2014 18:47:21 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-56631 This appears to be a simple brown braised approach. I reccomend withholding the lemon zest until just prior to serving. Orange zest will also work. After browning, braise slowly in a 300 F oven in an enameled Dutch oven with the lid on. The idea is to get the internal temp in the 170- 190 F range to break down the collagen, but if you push it at a higher temp the meat will get dry.

]]> By: Kevin https://www.closetcooking.com/osso-buco/#comment-47087 Sun, 06 May 2012 14:54:50 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-47087 Josh: I like the sound of a lamb shank version. The cook time should be approximately the same but rather than the time, what you are looking for is for the meat to be so tender that it easily pulls off the bone. Enjoy!

]]> By: Josh https://www.closetcooking.com/osso-buco/#comment-47034 Sat, 28 Apr 2012 20:42:12 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-47034 Can I use lamb shanks instead of veal? Any guess if there would be a difference in the cook time? Thanks Kevin for the wonderful recipe and anyone able to help.

]]> By: Marianna https://www.closetcooking.com/osso-buco/#comment-21027 Fri, 10 Apr 2009 12:35:00 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-21027 wow, that looks SUPERB! lovely dish!!

]]> By: Proud Italian Cook https://www.closetcooking.com/osso-buco/#comment-20767 Sun, 05 Apr 2009 02:31:00 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-20767 Wow, looks great Kevin!

]]> By: Anonymous https://www.closetcooking.com/osso-buco/#comment-20756 Sat, 04 Apr 2009 17:25:00 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-20756 No meal that includes a dead baby cow should be described as delicious. Sad, maybe. Delicious, NO.

]]> By: Passionate Eater https://www.closetcooking.com/osso-buco/#comment-20620 Thu, 02 Apr 2009 00:47:00 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-20620 I have been meaning to try osso buco for quite some time. THank you for the inspiration!

]]> By: Y https://www.closetcooking.com/osso-buco/#comment-20618 Wed, 01 Apr 2009 23:20:00 +0000 https://www.closetcooking.com/2009/03/31/osso-buco/#comment-20618 What an amazing looking plate of food! I’ve never seen osso bucco that big before.

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