Osso Buco - Ludo a la Maison - Season 8 Episode 2

Osso Buco is up for the second episode of Season 8 on Ludo à la Maison! The perfect dish to make ahead or for a large group. Check it out on @foodandwine .com Photos by @chloecrespi. Thank you to our sponsors @fisherpaykel @tillamook @lecreuset @lexususa @sanpellegrino_us @globalcutleryusa

[@ardentdfender4116]

Luv it. Luv cooking up some veal shanks myself. I add cream to my polenta when I make it for extra creaminess.

[@EGOCOGITOSUM]

The Italians stole this recipe from us... but even in French cooking history books it's clearly written that true French cuisine begins when Caterina DeMedici brought her chefs from Florence to Paris

[@Krom1hell]

He's so silly and fun to watch :D....

[@shereen36458]

for centuries Baghdad was the Capital of intellectual and cultural of the whole area . please read history !! few decades ago Baghdad was the most wealthiest , developed and modern cities i can recall during my childhood in the eighties Baghdad used to be named as a city of treasure ! therefore i just wanted to highlight as i didn't liked your comment describing your messy drawer as Baghdad !! , but i liked your recipe though ! عاشت العراق حره مستقله و تحيا الحبيبه بغداد دائما مرفوعه الراس !

[@theblobfish9614]

Well, baghdad is a big messy city so maybe he didnt mean to say anything negative

[@tenchithao3113]

Since he used beef stock, I can only assume it was salted beef stock and not unsalted because I didn't see him add any salt in his dish.

[@johnweimer3249]

What a delicious product commercial.

[@ardentdfender4116]

Got some Osso Buco and Cooking this tomorrow for Sunday meal, so watching this video again and looks quite simple. If only I owned a set of Le Creuset Kitchen Cookware in my kitchen though, that would be awesome.

[@noscrubs7198]

I LOVE CHEF LUDO!

[@cys1953]

Made this last night and man was it delicious.

[@theblobfish9614]

Cook with your hear, smae, täs, fie

[@JFRSANTOS1]

thank you chef i been looking this recipe for a while and i get the polenta too what a day thanks a lot

[@vsank2000]

He didn't use any salt on the meat.

[@Amsinger96]

It's in the liquid

[@nicolasmoss-allison5645]

No stockpots?

[@Loke2112]

Why the metal on the enamel?

[@aliitil]

hahhahahah he called the messy draw bagdat :))

[@CAPT4INSL0W]

has anyone cooked with good quality butter, brand Tillamook, before?

[@rockythie1501]

Kinda similar to goulash dont you think? 🤔

[@vicentee2286]

kinda... only that you don't usually add cellery, rosemary nor thyme to goulash. Also there is no red pepper/paprika element in this ossobuco.

[@Matzes]

If thats similar to goulasch, that means its similar to any meat stew

[@groszadam]

if this guy is a chef, then I am the pope

[@Tyl3rDurdN]

mada zsorg He actually was Alain Passard ’s second cook.

[@salvolpe8090]

Should not talking about other people stolen recipe . Just do you cooking

[@vincesarloquinte328]

Ludoooooo forr speakerrr at anythingg

[@kyootchefbrian4300]

Proportion for the polenta and water?

[@teddysalad8227]

France no longer leads the culinary world. Get over it.

[@TheLK157]

Ludo has always and will always suck

[@kinkyscent]

You're a genious! You bring joy to food like your friend Bourdain.

[@mexicansmell]

He seems relatively miserable.

[@flamingfreddy891]

Marriage can drain a man like that...