A short story: The skies darkened as the giant disk descended from the sky above the Empire State Building. From outside his window, sirens sound and people scream as they run for cover. Still Jamie eats. But all that doesn't matter. God's butter lulls him into a trance of sweet nectar and orange zest. God's butter hypnotizes him to the point where even the heat of a million fires that lick the towering buildings couldn't break him from his reverie. "What the hell is going on out there," he exclaims between bites. But that doesn't matter. All that matters is the Osso Bucco and the universe of umami.

That shot with jamie enjoying the osso bucco with the sirens blaring outside is just perfect

Omg I can’t believe people are getting at you for how you pronounce ‘herbs’! Brits pronounce the H. You’re an international, well-traveled man. Just let Jamie live, people!

We ate this a lot at home growing up (Julia's recipe of course), but we used beef shank and it was just as good. Roasted potatoes, a green veggie (because mom insisted we always eat veggies), and a crusty bread (that is what you put the marrow on). This is one of my favs..

The "h" in herbs can be silent or pronounced, depends on the variety of English. In American English it is generally silent, but in British English it is usually pronounced, so herbs most definitely has an "h". Many American speakers also pronounce the "h", so, no, you weren't and are not pronouncing it wrong. All the other people who commented otherwise were just ignorant

Osso bucco is absolutely delicious. I have made Julia’s and other versions. I usually finish mine with a traditional gremolata of parsley, garlic and lemon or orange and serve it over creamy polenta. The polenta is really nice with the sauce. Some people think the marrow is gross but it is really great. And yes, it is now very expensive to make. Back in the day veal shanks weren’t as expensive as they are now. You can make a “cheaper”version with beef shanks or even pork shanks. Bon appetit!

Years ago an Italian American friend made this for me and his wife. It was the best thing I've ever eaten but I've never tried to duplicate it. A few years ago I ran across a recipe using beef shanks, marsala and tarragon. Wow!! Delicious but best for winter because I bake it in a low oven for 5-6 hours! I need to try Julia's recipe especially now that I know shanks are tasty.

It's one of the most joyous dishes to eat isn't it!? I remember hearing the name of it years before I ever got a chance to cook & eat it. I was having friends around for dinner & thought I'd give it a go. Everyone was lively & chatty during the first course. I brought the Osso Buco out to the table to serve up & there were some Oh's & Ah's. That first bite, butter soft unctuous flesh, the slippery coating mouthfeel of the escaped marrow... I got lost in it. Then I realised that the table was totally silent, everyone lost in their own little reverie, savouring those first bites. I'd served it with a bed of creamy butter bean mash & mushrooms, with a side of small toast triangles for the bone marrow if people wished. There was little talking through that course, everyone was totally absorbed in the plate in front of them. sometimes silence is a good thing at a dinner table, sometimes. That was one of them. Oh I want to cook it again, thanks for bringing it up & great video. At the end, the cacophony of sirens in the background & your peaceful absorbed demeanour caring only for the taste of the dish really sums up how good it is.

I just watched your Borek video, i'm an Algerian and I couldn't thank you more for trying our food it feels so good to see someone try our cuisine since most of the creators I see only cook Asian or European foods, I invite you to try Baghrir it is a dessert here that can be eaten for breakfast it's super delicious and fairly easy to make, lots of love from Algeria my friend! ❤ 🇩🇿 🇩🇿 🇩🇿

I love that you quoted the late, great Anthony Bourdain. I’m sure he would have thoroughly enjoyed your show. Once again, your finished dish and your enjoyment of it made my mouth water. Osso Bucco is one of my favorite dishes, but very difficult to find on a restaurant menu these days.

Love the Anthony Bourdain reference... I remember him saying that bone barrow was the dish that chiefs ordered after service was through and that it was the meal that he wanted to be his last.

I like when people are as faithful as they can be to a recipe. Props for getting the shanks and broth.

I remember coming home from school, walking into the house and that smell would hit me. I knew we'd be eating osso buco for dinner. Oh what joy! Mom would prepare risotto Milanese with saffron and the marrow while the shanks were braising in the oven. Dad would open a good bottle of wine. Absolutely must have gremolata, lemon zest, chopped garlic and parsley, sprinkled over the top. Perfection on a plate. Back then veal shanks were fairly cheap as few Americans cooked them. Perhaps my very favorite meal.

Don't forget to drink the tomato juice that results from squeezing the peeled tomatoes. julia says it's a refreshing treat for the cook. You can see her do it in a French Chef Season 1 episode.

Even just watching it happen and not eating the dish myself, it's satisfying to see that moment when you have to stop talking, and you close your eyes and just let the experience wash over you. I love that, and wish everyone could have that moment from time to time. Good work.

looks delicious. When you make this again, keep some of the uncooked citrus and parsley chopped together with some pine nuts to serve on the top (a gremolata). The freshness will cut the fatty richness and create an awesome contrast.

Been about a year since I made this dish, and it's one of my best. Italian comfort food. Make sure to have good garlic bread to slather that bone marrow over! And forget the veal, just get beef shanks. You can even do this dish with oxtail. I also add celery, and the last half hour I add quartered potatoes, mushrooms, and larger carrot chunks. I usually let this cook for 3 1/2 hrs total, so with prep time it's one of those cold winter weekend meals that cook all day...

I've made Osso Bucco for more than thirty years. Obviously my favorite dish. Your version (Julia's) is excellent. There are so many variations as to how to cook this dish - this version uses more lemon zest than I would normally use, but that is an essential ingredient. I have never used fresh tomatoes as you do, but I'm sure this would work well. I've never used veal stock (difficult to find or make) but chicken stock and/or beef stock or a combination of both works well.

It’s really good if you use a heaping tbsp of anchovy paste instead of salt. Doesn’t taste fishy just better and serve with Risotto Milanese which is veal stock, saffron, butter, and Parmesan.

You remind me so much of my son it is uncanny...even the personality!! Love your show, Jamie!

I haven’t made this since my husband passed 10 years ago. I’m putting it back in the rotation. Thanks Jamie! 😋

You're cooking just keeps getting better all the time! That looks fabulous.

I've watched all of your first videos and boy have you come a long way!! I've learned a lot just watching you cook; what to do and what not to do :) Love your channel...you are amazing!

I really love the traditional Milanese Gremolata as a garnish at the end: finely chopped parsley, garlic, anchovy fillet, and lemon zest. It is usually placed right on top of the bone and marrow. What a great dish. Love your channel!!

At the end when the sirens are going and you’re just enjoying yourself 😂 I need to make this one!

Jamie, I know you may never see this comment, but something that helps with dredging is put the flour on waxed paper. When you are finished with dredging, you just enclose the remaining flour in the waxed paper and toss in the trash. It makes clean up much easier and you waste less flour. Just put a coating of the flour on your paper about the size of the pieces you are dredging. If you run out of flour, use a spoon and spoon out some more flour. You can also use the paper to line a bowl if you find that easier. Anything to make clean up easier is great. This way you don't end up with wet blobs of bloody flour stuck to bowls or your cutting board. Those are so hard to clean up as they set like concrete.

Something that goes really well with osso buco is gremolata made with any kind of citrus. I love it and your show.

I could taste the richness through my phone screen. That looks absolutely delicious. Well done!

You nailed it. A great recipe, and your presentation is...well, epic. Can't help being amazed and charmed by your enthusiasm, never mind your stunning beauty. You have the most gorgeous eyes of any cook on youtube, never mind any man I've ever seen, and they bring you the most remarkable recipes which your stellar mind executes to perfection with their help. All I can contribute is my heartfelt thanks, but they're totally sincere. You're a legend, Jamie!

I had osso buco once in my life, in culinary school. It was at the time the best thing I'd ever eaten. Then I got some oxtail from an old jamaican lady and it's similar, but while osso buco is like eating the food of god, oxtail is something god's grandmother would make him whenever he came to visit. Apples and oranges, but those are some really, REALLY good fucking oranges.

I was waiting for you to make this! That looked divine! I'm sure it was everything you said it was and more!

I used to make this from Julia’s recipe in the eighties. I’d forgotten there were so many steps. But yes, it was divine.

I make this occasionally, but I usually use cross cut Beef shanks. Not AS good, but still very delicious and tender. The huge plus side being, you can get a beef shank for like 3-4$, and thats in todays prices in Dec 2022. I also usually just use beef bone broth, since its just what I have on hand normally.

This looks absolutely wonderful. Thank you for making this video. I used to get it at an Italian restaurant in Manhattan called il Vagabondo which is now out of business.

I watched juliette TV shows with my father when I was like 6 or 7 years old.. her voice and personality was really mesmerizing... really cool that you took that recepy from one of her books! Cooked an osoboco once in my life with premium ingredients, and it was tasteless... gonna have to try that simple recepy and see.. loved your video man! Keep up the good work! 👌👍

Its so fun to watch you wolf it down after making it, seeing how much you enjoy the dish! ☺️

"Herb" pronounced without the "h" in French, and in American English, but with it in British English.

Had a heart attack watching you open that veal stock! was so scared you would spill! lol

Thank you for all that you do. I have truly enjoyed all your videos.

Im so glad you did this !! I can’t wait to try it out!

Dude, you’re a refreshing take from the other usually flashy, droll cooking videos I see on KZfaq

Super happy seeing how you've progressed, getting your mise en place before turning on the stove (your production quality is much better, too). None of what follows is meant to be a criticism: Regarding pepper: There are four seasonings: salt, sweet, bitter, and sour. Umami is a 5th, but in any case, these five enhance flavor; everything else CHANGES the taste. So everyone (incl. Julia) back in the day said "season with salt and pepper", while salt is a flavor enhancer (if you don't salt, it won't taste right, from Thomas Keller) but pepper changes the flavor. If you don't pepper, then it's simply not peppery. Unless you want your Osso Bucco to taste like pepper, don't use it. Carrots and onions: you can always add a bit of water to cool the pan. It will evaporate and not change the flavor; once the onions burn, they'll be bitter (covering the pan was confusing to me). Regarding pronouncing French words, the only consonants at the end of words that are pronounced are the ones in "careful": C R F and L. So the "d" in fond is not pronounced ("fohn"). "Check seasonings" means get a spoon and taste first--during braising, some of the liquid will evaporate, making it more salty. It's best to be stingy with the salt at the beginning, and adjust (add more) at the end. FINALLY, I'd invest in a really good Thermopen instant thermometer. Yes, 1-1/4 hour sounds about right at 350 F (I'd try longer at 275 F--all cooking is time and temperature, and if you want it like butter, slow and low is the way to go) but I suspect veal is fully done at 125 or 130 F in any case. After your video on the bifteck hache I was inspired to follow in your footsteps. Thanks for the great videos; I guess I know what's for dinner this weekend!

Really love your videos buddy. Great humour, great cooking, great meals. Result=joy.

Ossobucco is so amazing. ❤️ I had the same reaction when I made it first years ago. A trick I learned from chefs re hot pots and pans: always have a good-quality, dry, and double-layer (one fold) kitchen towel on you while cooking. Once you train yourself to use it cooking becomes so much easier. It's one of their most used kitchen tools.

It is amazing how much veal costs---if one can find it. I'm sure I'd have no luck finding the broth in Montana, so I'd have either get veal bones and make it myself, or use the combo chicken and beef broth. Looks good for something to make in the winter. I HATE running the oven in the summer.

Go with Beef or Lamb shanks next time. Just as good I think because Julia's sauce is a mix of tangy richness, umami from the tomato flesh. Someone below suggested anchovy paste, or anchovy sauce. I'd definitely go there as the "iconic" Pinwheel Lasagna From the Don Angie restaurant recipe uses fish sauce to kick up its Italian Sausage + Veal Bolognese component. Julia's turn with the orange peel is a shout out to Gremolata, which would be a nice condiment to go with it. Served with polenta, or gnocchi, it would be a real winter warmer from Northern Italy.

❤This is my second or third time watching this. I'm such a peon. I order osso bucco in bulk from the farm (cheaper that way), toss it in a slow cooker with the veggies, turn it into a soup or stew, then pressure can it. Pints and pints, quarts and quarts. I'm not proud. I can have it whenever I want. Twice a day if I like. Sometimes I add rice, beans, or pasta. The dogs get the bones. Everybody is hap, hap, happy. This is food for the commoner as well.

Jamie, thanks again for a great video and for sharing your experiences with Julia.

I looove Ossobuco, here in my country we find it a "cheap meat" actually. Like, when my family was struggling financially, my mom made us a stew, and the meat she would use was this. Back then it was te only met that would feed our family of five without killing our wallets, but now is a comfort food that we all love. We still fight over who gets to eat te marrow (the middle of the bone) in a toasted pice of bread ha!

I need a word for the depressing irony of a dish originally meant to use up cheap parts of meat, only to now be so expensive only rich people can eat it T.T

Yayyyyy!!! I anxiously wait for new episodes of this

I’m drooling! Ossobucco is one of my favorite dishes out there! 💕💕💕

Nice dish and pretty straight forward to cook once you have the ingredients. Yes, the cost, the cost, the freaking cost of food, and everyfreakingthing. I'd get this now, and make it before the costs go up, cuz there is only one way but up now. I'd even go to a restaurant instead; it's getting that close to home cooking costs. Also, some variations on this theme I'll mention at the end. Veal is always expensive, but there are other meats that will work almost as well. The marrow is the thing with shanks, if you don't need that then there is another choice. The sauce looks easy enough, and the tomatoes can be canned, but those looked nice. As for Anthony I guess he is talking to God about the marrow now too! Chuck steak or roast is cheap and can be braised like this in the same sauce or cooked slow in the crock pot for a close mimic to this dish, everything else being the same. And instead of whatever he paid for the veal; you are looking at maybe one fifth the price per pound. Good food for a cold day, not that cold here, but will be in the winter. : )

I never knew the H was silent 😂

Really impressed with you’re cooking journey forward. I love this dish hard to find.

It looks great. Melt in your mouth tender. I've never had it but I'd love to try it. You made it look easy too!

Tip: don't brown your meat in a non stick pan, you can not develop a fond that way, since the sugars don't stick to the pan. Use a stainless steel pan for this. Also adding water to the pan you are browning in, helps release the meats juices which helps develop the fond on the pan. Americas Test Kitchen has a good tutorial on that process. Browning meat has everything to do with the sauce at the end and very little to do with the final flavor of the meat itself. You're making sauce not meat.

The people upset about the pronunciation of "herbs" do know the UK exists right? Where the H is very much NOT silent. Either pronunciation is correct. God I hate people sometimes.

Binge watching these for 3 days! This and bon appetite channel bring me so much happiness in a world gone crazy.

That slurp in the end was precious! Great job

the "h" in English is both pronounced and unpronounced depending on which region of the world you live in. "'Erbs" is mostly from the United States and *some* parts of Canada. Leave the man alone. If he wants to say "Huh-erb" who cares? He's Canadian.

It isn’t the cut of the cow that’s so expensive, it’s the fact that it’s veal…which is little baby cows. Which is why I don’t eat veal..

Wonderful. Looks fantastic!

Well I know you're not gonna read this BUT I am a severely depressed person. And your videos brings me SO MUCH JOY. And I am cooking and feeling so much better. As if you or Julia herself watches over me. And I am just grateful you are simply exist to make so many people's lives better without even realizing it. So... In conclusion... Just thank you both. And keep going my love, you are making this world so much better ❤

Excellent! I thogoughly enjoyed your light hearted approach to cooking. I am going to try this!

Inspired me to try this recipe, thank you!

This looks so good. Last time I had it we had it with polenta, it’s excellent!

I've made osso bucco twice, and it is a great dish. I don't remember where I got my recipe from, but it was pretty much identical to this one, except I used red wine, not white. Also, at least two restaurants in my neighborhood use pork shanks instead of veal. They taste pretty much the same and they're a lot cheaper.

I adore Julia Childs and Osso Bucco is one of my favourite dishes, I think you did both of them justice ❤

Ooooyeah! Easiest recipe I've seen you make so far. (Just discovered you in my feed & it's been blowing up). Looks freakn tasty

This episode was a gem. Mouth watering across the Atlantic

My favorite dish! Had to join! Happy New Year!🎉

What an absolute fresh of breath air you are 😂😂 I like the way you present/cook, a yummy recipe from Julia made easy by you. More videos from you 👍🏻👍🏻👏🏻👏🏻👏🏻 and thanks.

OMG. It looks fantastic!!!

You're basil almost going bad makes you one of us commoners, which is one of the best parts of this channel. Great work!

One of my favorite dishes. Haven’t tried Juila’s but look forward to it.

My Italian tummy is starving now! Other than the expense, this dish actually looks like something I could accomplish. Thanks, Jamie!

This looks amazing!

I have a version (very similar to Julia's recipe) which is done in a slow cooker. I normally hate osso bucco but this way is amazing.

Amazing dish love it and your style of cooking

This is perfection! Normally only offered older cow shanks at my grocery stores. I will definitely invest in all the good stuff as you did next time.

The moment of Jamie eating the Ossobuco while all hell broke lose outside his apartment was the best...

I had this year's ago. It was thee most delicious meal. I loved it!!

And one of the most simple dishes I have seen in the show!!

One of the best cooking show and first time watching u 🎉🎉🎉

imo the most delicious dish I've ever eaten . I expected to enjoy it but I was blown away by how ridiculously delicious it was.

Looks amazing!

I cook a variety of Algerian dishes such as kofta, couscous, shakshouka, makrot, baklava and shachokha. They are all delicious dishes that you will definitely love.

Love the music choices this week

I appreciate you sharing this recipe. I once had every one of her cookbooks in my collection of books. Due to life's circumstances, I had to gift 90% of my book collection to Goodwill.

Love the videos Jamie! Looking to get some new cookware, what size is your casserole dish you're using? Thanks !

Osso Buco is one of my all time favorites. Have made it only once, it was great. Will have to do it again

I love that you say this show because it is!!! Your show is awsum!! 😘

I tried Osso Bucco because of the way it was described on the menu. It was beyond the description. There is only one place that sells veal shank near me...about a 40 min drive and I can't afford it. I have made it with beef shank and with the same flavor profiles it is very good also. Another one to consider...here a southern favorite...at local soul food establishments...is oxtails. I imagine they could be cooked in a similar way and are very meaty and fall off the bone as well. I'm glad you enjoyed it!! YUM

This video brings back memories. The BEST Ossobuco I've had was in a sushi restaurant, Keiichi in Denton, TX. The owner is a master sushi chef but when he came to America he had to take a job in an Italian restaurant as sushi was as yet not a thing in the USA. He found he liked Italian food. He has said Italian and Japanese food are very similar - they are simple cuisines based on fresh, quality, ingredients. His ossobuco is to die for - as are most of his creations.

Got to admit I chuckle through all of your videos. Love the humor and your enjoyment of the cooking process. Keep it up. And keep enjuoying. :D

Great video! Looked delicious!

I just found you VIA facebook (thanks for that FB, said no one ever--but me). :) You are amazing. I love it! So real.

Well I made this last night, and it was extremely good!

that looked absolutely delicious!