Ratovandermir: Pam: Oh, I can help starting dinner, if you need it.
Jan: Oh, no, no, no, it’s just the Osso Buco, needs to braise for about three hours. Everything else is done.
serabine: So, if the kinky bondage for the meat is optional, what do you get from doing it?
usedbears: I think you missed the step where you poison Pam and Michael’s food
nighthawk_md: Ok pedants, what’s the rub on this one? Looks pretty good to me.
hapoo: Remember to serve this with some wine to dip your meat into, for those with soft teeth.
rjoker103: Damn, that bone marrow looks so delicious!
plessis204: Made this once. Left it to braise for a couple hours and left the house. When I got home I found my wife on the floor, knocked out from how good the house smelled.
speedylee: Recipe by RecipeTin Eats: https://www.recipetineats.com/osso-buco/
JohnSmackSmack47: I recommend dipping in red wine first if you have soft teeth
Lipschitz-Toni: Should the white wine not be added before the tomatos so that the alcohol can vaporize?
OkayfinePeter: Really appreciated the money shot of the bone marrow towards the end.
gethatruth: What was the yellow bed of stuff on which the meat was laid? Scrambled eggs? Also how do you make the green topping? Were these things omitted in the interest of keeping the gif short?
afrikanmarc: “You like Ossobuco Charlie?”
powabiatch: So the veg look overcooked one second, next it’s bright and vibrant again. Did I see that wrong?
PM_ME_BURNING_FLAGS: That ending part where he “opens” the marrow with a small spatula made me instantly hungry. That stuff is better than butter, better than bacon fat, it’s… dreamy.
On the recipe. For most part it’s fairly solid, but put the wine *before* the tomato sauce, and then scrape the bottom of the pan. That brown stuff on the bottom is concentrated flavour, are you really going to lose it?
Gypsee: It’s a beef shank Incase anyone was wondering
MichaelEuteneuer: Never had the guts to try eating bone marrow before. What does it taste like?
Kilted_Samurai: So the way I learned it was with red wine and beef stock. I don’t why you would use white wine or chicken stock in a beef dish.
thecolourfulabyss: Yay the fond was incorporated into the veggies
clampie: mmm…that marrow
MaxiMRC: You guys should try the Puchero in argentina! Even better!!
Zaroaster1408: Just wonder why do you tie a string around the veal?
mspk7305: > SIMMER
> THICKEN
> SEASON
WITH
FUCKING
WHAT
seemonkey: You can also use a pork shank for this; in fact, that’s what I’d suggest rather than beef if you’re not using veal.
dregan: Pro tip: Scoop out the marrow, and eat it. It is the best part of this dish. If you are one of the degenerates that serves this without a tiny spoon to scoop out the marrow: Fuck you.
seabearer: marga
JTempl: I’ve tried and can never find beef (or veal) shank.
JoshuaSonOfNun: It’s so fucking good with veal.
Main difference is a textural one though.
Soflohooker: Pieros in Vegas
McLurkleton: I wonder if this would be good in an instant pot, and how long to pressure cook?
debowozoe: What is it being served over?
OilnotOlive: Can it be made with lamb?
Asklanti: Stupid Question. I don’t know how to cook. when they were cooking the meat. Did they add oil or is it natural oil from meat. Wouldn’t it burn?
whtevrIdontgiveashit: Good luck finding veal shanks.
DefsNotAVirgin: I’ve always been told to add garlic a good while after the onion and other stuff cooked because it burns much quicker. Is that right or do they just say frick it for most of these gif recipes?