Comments on: Ossobuco Beef

By: Marc Matsumoto

Marc Matsumoto — Thu, 28 Feb 2019 23:41:33 +0000

In reply to Tanya. Great idea Tanya, thanks for sharing!

By: Tanya

Tanya — Thu, 28 Feb 2019 23:19:18 +0000

I use Bison Ossi Bucco - Delicious!

By: Sanjeet Pandit

Sanjeet Pandit — Fri, 04 Dec 2015 22:20:32 +0000

Wow

By: Marc Matsumoto

Marc Matsumoto — Thu, 26 Nov 2015 08:16:00 +0000

Hi Osita, these are all great substitutes for making a different dish, but the marrow in the bone is a defining characteristic of Osso Buco (it literally means hole in bone) and is what sets it aside from an ordinary stew.

By: Esther Crocker

Esther Crocker — Thu, 26 Nov 2015 07:58:00 +0000

You could try it with oxtail, or with shin beef (which is basically the same cut as osso bucco without the bone - also known as 'gravy beef') I've seen many americans use turkey osso bucco which seems to be sections of the turkey leg cut across the bone.

By: Marc Matsumoto

Marc Matsumoto — Thu, 26 Nov 2015 07:16:00 +0000

Hi Alexis it would no longer be Osso Buco, but you could braise any cut of meat with enough fat and connective tissue (chicken thighs, beef short ribs, pork shoulder, etc), in a similar fashion. Cooking times will obviously vary.

By: Alexis Lim

Alexis Lim — Thu, 26 Nov 2015 07:13:00 +0000

Hi Marc,
For the osso bucco, can I use any other types of meat?

By: Marc Matsumoto

Marc Matsumoto — Wed, 25 Nov 2015 05:43:00 +0000

Not sure where you're from, but 60 degrees is chilly (I didn't say freezing), and in the evenings it gets down to the high 40's. Certainly not the sweltering temperatures we saw this summer where I didn't even want to use the stove.

By: Winter Curry

Winter Curry — Wed, 25 Nov 2015 03:58:00 +0000

Sorry to destroy the setup for this great recipe, but it is decidedly not chilly in Tokyo! In the 60s yesterday; feels like late September today. That said, I'm sure any reason is good enough to make this delicious-looking osso buco 🙂