Comments on Bon Appétempt: Fine Cooking's Slow-Cooker Osso Buco

found this page while researching this recipe for ...

2011-11-02T07:47:41.783-07:00

found this page while researching this recipe for my upcoming recipe and I think I spotted why your flavor wasn't deep enough. I'm not sure if you just forgot to mention it in your description or not but it seems you left out the stock.

From the different recipes I've been reading all morning there seems to be a debate over whether beef or chicken stock is best and the general consensus tends to be beef for a richer flavor. Some comments I've seen also mentioned using a light-medium red wine like a Chianti instead of a white to deepen the flavor. 6-8 hours will also be way too long depending on the thickness of your cut and what your fat to meat ratio is. I'd suggest reducing your time to 4-6 hours but definitely ask your butcher when he gives you the shanks and he'll be able to tell you the perfect time.

Hope you post if you try this one again! :-)

I'm in Alaska and I made this with moose shank...

2011-01-24T19:14:53.408-08:00

I'm in Alaska and I made this with moose shanks last night, to rave reviews. Thanks and I figured you'd appreciate how far and wide your recipe has travelled

whoops! that was part of the carrot instructions.....

2010-02-23T18:44:50.557-08:00

whoops! that was part of the carrot instructions... I fixed it so now it reads correctly: "1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/2 cup)"

what is the 1/4 inch- thick rounds (1/2 cup)

2010-02-23T17:52:15.971-08:00

what is the 1/4 inch- thick rounds (1/2 cup)

this sounds delish. and your mom sounds a lot like...

2010-01-25T12:23:16.907-08:00

this sounds delish. and your mom sounds a lot like mine...down to the gargantuan tub of garlic in the fridge.

I think the short ribs looked better.

2010-01-24T23:44:02.877-08:00

I think the short ribs looked better.

I think the osso buco looked better.

2010-01-24T23:43:11.593-08:00

I think the osso buco looked better.

Your Osso Buco looked great and it would be just t...

2010-01-22T05:17:33.296-08:00

Your Osso Buco looked great and it would be just the perfect comfort meal on a cold winter's night in Pittsburgh.

42 ounces of ready to use garlic is INSANE. I love...

2010-01-20T21:20:28.182-08:00

42 ounces of ready to use garlic is INSANE. I love this dish, but agree with you that it doesn't touch the short ribs.
- Jess

wowza wowza wowza - we have a slow cooker and will...

2010-01-18T09:37:50.949-08:00

wowza wowza wowza - we have a slow cooker and will be trying this soon. right after choc croissants a la Steve and Meryl, right? My mom loves Fine Cooking too and I steal all of her issues once she's done with them. It's such a good mag! xo

Looks like you have master the art of cooking and ...

2010-01-18T08:51:26.484-08:00

Looks like you have master the art of cooking and then some. Your Osso Buco looks absolutely incredible.

Next time I fix Osso Buco, I am definitely going to follow your lead and use this recipe. Many thanks...

Wish I could have tried this with you guys! Let...

2010-01-17T23:19:59.318-08:00

Wish I could have tried this with you guys! Let's rent Twins asap.

you've turned into such a freaking gourmand. ...

2010-01-17T22:04:41.459-08:00

you've turned into such a freaking gourmand.

the twins pic slayed me.

what's with moms and mini blow torches for creme bruleeing? that must have been a must-have mom gadget in the 90s.