Sous Vide OSSO BUCO Perfection - Aka OSSO BUCCO!

Voted 2018 BEST recipe so far, this cook was the most amazing cook so far for 2018! The most tender, flavorful and DEEEElicious dish you will every cook. I am telling you guys. If you never had osso bucco, you have to give it a try. it is absolutely amazing. So easy and simple to do. Hope you enjoy this video.
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HOW TO COOK OSSO BUCO SOUS VIDE
I cooked it for 24hrs @ (175°F / 79°C)
* Veal Shanks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
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* INGREDIENTS * I used for this sous vide cook.
4 Veal Shanks
Salt, Pepper and Garlic to taste
2 tbsp Clarified Butter
2 Cups Can Diced Tomatoes
2 cups White Onion
2 cups Carrots
2 cups Celery
4 Bay Leaf
1 cup Fresh Parsley
Lemon Zest
* optional Anchovies
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@Hillbillyspree]

The only thing I would have done differently, is drain the juice from the bags and put it in a pan to reduce. Then after it reduces, put some butter to thicken. The reason I would have done that is because I do not like water sauces with pasta. With rice it doesn't matter, but pasta does not soak up the juice the way rice does. Fantastic Dish regardless, well done Guga.

[@jamaljackson9933]

It would be fine if he would have under cooked the pasta then added it to the sauce and finished cooking the pasta in the sauce.

[@chrisbuza2300]

Hillbillyspree i was thinking the same thing

[@blake6952]

You got it

[@MS-vl3im]

Also thinking the same thing! Add some red wine while reducing 😘

[@chrismagalona9592]

You took the words right out of my fingers.

[@usafan96soren20]

That was great! Guga you're a true master. Much love from Italy ❤️

[@segoi11]

This absolutely goes on the list of recipes to try. Love osso bucco.

[@enricomaggi7150]

I am italian and i am not a big ossobuco lover BUT your video inspired me and I'll try for sure the way You prepared it! I absolutely love the approach you guys have to Italian cousin: very respectful but innovative at the same time! It is a real pleasure to be subscribed to your channels

[@danielklein1639]

Thank you for linking this in your Best Of 2018 video! I don’t know how I missed this. I’m at work watching this video and now all I want to do is eat osso bucco

[@maxmenconi8629]

Proud to be one of Guga's italian subscribers

[@ValerioBettini]

bob dudehead me too!! :-)

[@AlbertoZaffaroni]

i'm here too!

[@riderscatania]

Another one (from sicily) here!

[@kkkiowA]

me three! (milan)

[@MrRickyBerty]

We’re all here!

[@yiannis550]

I just had this! It is probably one of the top 5 best dishes I ve ever had in my life! It is deeeeeeeeeeeeeeeeeeeeelicious!!!

[@LaSopRAWna]

you guys are so fun, i love to watch your reactions!! you should really do another break off station and do videos of you all eating the rest of the meal on film so we can watch you enjoy the whole thing!!!

[@SuelyBrazCosta]

Uaauauauauauauau ! Foi demais ! Sensacional ! Amei ! Super parabéns. Gratidão.

[@wildpiganon4248]

You Guys ROCK! Every week I look forward to your videos, you always bring a smile to my face. When are you going to bring out a book of your recipes?

[@joefed115]

Everything you make looks awesome but wow - this is something super special! I’m definitely trying it! Thanks and keep up with the great work. Love your videos!

[@guillaumedurant7647]

Everything in this video is absolutely fantastic !

[@lawrencewillard6370]

Your enjoyment is a big part of all your shows, Increases the enjoyment of your creative cooking. I have a Sous Vide, and am learning from you how to use it. Much thanks.😉

[@stephenzajonc4766]

Been watching you for years. Seeing the level of technique and production and everything else growing is great. You inspired my cooking in so many ways - so thank you. I was going back watching this one as I was thinking of my next meat order including osso buco.

[@macmccall2314]

1 of my all time favorite dishes. Great job

[@ernestsmall6175]

Looks delicious! Great video as always. Guga, your production value is through the roof! B-roll is fire!!!

[@SousVideEverything]

Thank you so much... I really appreciate that!

[@mariajuniaguimaraes2411]

@@SousVideEverything Queria a tradução e ver se ficou macia esta carne.

[@PaulDuryee]

Quite possibly the most badass cook you have ever done. Looks amazing!

[@bigolbayne7803]

So glad I found this channel, love your videos.

[@senormofeta6726]

Mouthgasm ! Your video quality is pure artwork. Thx!

[@mrscpare]

Made this yesterday - sans chicken broth, for my husband and me. (2 veal shanks 1 and 1/2 inch thick) TIed and seared first as recommended. Sautéed the veggies a little longer since I wanted to ensure veggies were tender. 175/24 hours. Used my home made Guga umami powder made the other day…This recipe is a keeper. It’s absolutely delicious and easy to do. Think it would have been done much sooner though, given the shanks weren’t as large as on the video. Bone marrow was incredible too!!! Just sayin’. Served with polenta and a side of steamed broccoli. Worked well together. Thank you for all your fabulous recipes, Guga…. I’m so thoroughly enjoying and learning from your videos and their fun to watch. My husband also thanks you. :)

[@brandonscott2091]

I made some sous vide venison osso buco and shanks 4 weeks ago and it was awesome. I seared them with seasoned flour and I used beef stock along with everything else you used but I also added orange zest. The orange zest was a nice complement to the dish if you try it again.

[@dansong.tolman2793]

Great idea. I will try this soon. Keep up the good work!

[@Bajatrvlr]

I've been waiting for this video since you mentioned it a while back... I must say however, traditionally just crusty bread is served with this, with pasta on the side with it's own marinara sauce... My mouth is watering. Great job Guga!

[@nj4308]

Excellent job as always chef!!You have a talent for food preparation and presentation. I recently had this same dish in a high end Italian restaurant and the presentation didn't come close to your layout. I'm sure the taste of your meal is on point also. Love your channel and vibe! Keep up the great video production and thank you for sharing with us!

[@h4zardxd897]

broo your videos are becoming better and better with time! love your stuff guga and tell maumau and ninja that i love them!

[@Split10uk]

I like osso buco, but have never tried it sous vide. 24 hours cooking time...wow that's long. Great video as always ...great channel that really deserves all the success you get.

[@jasonransdell7055]

I’m enjoying your work immensely as new sous vide owner. The guitar music was a nice touch. Your enthusiasm is inspiring.

[@fulca4389]

You guys are killing me with all those awesome meals! I’m crying here ! And it’s both happiness and sadness ! 🤣

[@SouthernCoastalCookingTM]

I have to try sous vide osso bucco now! Growing up I worked in a restaurant fine dinning Italian and Osso bucco was their signature dish after watching you video i must try your method my friend

[@KillerCornMuffin]

Looks fantastic! Also, whatever aucustic guitar background music you used was fantastic, I'd love to hear more of it.

[@haithcox]

That looks wonderful! I will have to try it out!!

[@adrianovalsangiacomo2203]

I’m going to try it! It really looks Deeeelicious! But i would suggest to everyone to make a saffron risotto to go with the ossobuco

[@Bormin69]

My wife of 18 years is a great cook and I love her cooking, but I wanted to learn so I can help her out in the kitchen. We have 2 beautiful kids who love their meat and I really enjoy BBQ'ing however it's sometimes difficult to get the temp/timing right on a kamado. Your video's have proven that you don't need years of experience in the kitchen to produce excellent food for the family. I'm a very long time KZbinr but have never subscribed to anyone's channel until now. I'm very much looking forward to sous vide'ing everything :) Cheers from Australia.

[@luckydragonaaaa]

Always makes my day when I Ninja gives us a DEEEELITCUS!

[@kavi9596]

Been watching your videos for a long time, I have to say you have really mastered the camera work. The shot of searing shank was awesome, it might be time for your own show on TV.

[@sonnydemetro3750]

Im a big fan i been watching your guy’s videos all day really considering getting a sous vide machine!

[@stevenwilgus8982]

It looks delicious and I absolutely love the music.

[@ballinvsxx]

Commenting before watching but I feel like I’ve been waiting for this my whole life.

[@michaelweiner1]

I love Osso Bucco and i will have to try this method next time i make it, thanks for the video! Oh, and have i told you how much i love your video quality?!?!?!? :) I absolutely love veal, this looks delicious

[@SousVideEverything]

Thank you so much Michael, I appreciate that.

[@fedeculpian]

Excelente, tiene un muy buen sabor, y el beneficio del SV es la temperatura y el tiempo de cocción

[@11seemsrare89]

Not only a great chef but also fantastic presentation!

[@vincents3334]

Thanks SVE :) It came out fantastic! or should I say deeeeeelicious! Followed recipe. Only thing I did different is I served it with risotto which turned out to be a good combination. Plenty of juice without any chicken stock like you said. Meat was so tender it fell apart. Overall flavor great. Thank you.

[@TheBarataCruz]

love your videos man. starts sous vide because of you. now Im complety hock up. use a Anova and Im preety excite about the thinks I will cook with it. thanks... cheers from brazil...

[@Matheus-pr2sn]

Muuuito bom! I'm salivating over here! 👍👍

[@AndreaRinciari]

I've been following you for years man. I love your stuff, everything you cooked made me go crazy and wanted to be with you guys eating it! Though as an Italian who learned all the tricks from my grandma, that pasta doesn't look good man, overcooked! I could tell you a trick or two if you like :) Meat looks insane as always. Love you guys keep it up!

[@Funpants94]

If you have issues with it falling apart after a longer cook take the bag out and immediately shock it in a container of cold water and ice. It will bring down the internal temp which will allow for a longer, better sear without exceeding the internal temp (whole purpose of cooking SV) and chilling it will cause it to firm up a little until it is raised back to temp. So much better.

[@b-neazy7935]

I commented before the ending... love you guys! Make it happen!

[@andyh7777]

I don't get people who complain about long cook times. It's not like you sit there waiting next to it. Just have some sense of planning. It actually makes cooking so much easier! You could easily prepare something like this on a Sunday evening so it's ready to greet you when you come home from work on Monday.

[@judsonkr]

Those people are dimwits.

[@andyh7777]

judsonkr agreed. Sous vide cooking has made my week night cooking feel like I'm in a restaurant most nights

[@judsonkr]

I guess they are just unable to understand the set-it-and-forget-it nature of Sous Vide

[@andyh7777]

judsonkr agreed.

[@tony_25or6to4]

Microwaves have ruined a lot of people. They want instant. Those same people don't plan.

[@flavorfuegosycocina8059]

My friend! it's wonderfull. Thank you for recipe

[@jakegarrido7906]

Me and my girlfriend both love you're content! It's so inspiriing!

[@nastynate3815]

I’m Italian-American but never had osso bucco. Looks delicious and veal done right is DEEEEEEEEEEEEELICIOUS!!!

[@The_grappling_dummy]

Mau Mau is showing more and more progress from his keto diet. Keep up the good work bro!

[@johnyrangr]

Damn that looked so good, time to get some Osso Bucco...waiting 24 hours sounds hard, but looks worth it! Thanks guys!

[@WilliamCase]

Just beautiful camera work. Thanks for the cooking advice.

[@CH3FTRTL]

Hey Guga! Love your channel so much! I'd love to see you cook some traditional Norwegian food sous vide style! :)

[@Beanbag109]

Thanks for being honest about forgetting the anchovies. Too many KZbin people would say some other reason why they did not add items. This shows that you are a good man. Way to go! You need to have an assistant to help cook your items on the list. Daily videos. Lol

[@lynnfyffe7910]

Looks amazing

[@richard2090]

Here in the UK butchers call Veal bone marrow Gods Butter ;-) I cant wait to make this...another great Sous Vide Show, thanks guys looks Deeeeeeelicious

[@NoWay-vz9xw]

You guys are great!!!!

[@Knightcommander69]

I love you guys, keep the videos coming :)

[@Hondaridr58]

Great video as always! Maybe do a comparison of sous vide steaks smoked on the pellet grill, Charcoal grill, and using the smoke gun to see what’s best?

[@paterfamiles]

You guys are always great. I wonder if it is at all dry after such a long cook

[@Shane-Singleton]

I'd weigh 400 pounds if i worked with Guga. Too much delicious food easily at hand.

[@stefano1488]

Never tried this. Ossobuco with Polenta (a sort of salty corn cream cooked in copper pots for a long time) is a very popular and traditional dish here, on the mountains I live, the Venetian Pre-Alps, between Italy and Austria. Sure I'll try it!! Thx for the idea, man. Take care.

[@zeaotv22e]

I prefer it with rice but well done Guga! Been waiting for this one

[@rickcar94]

Thanks for the shout out guys, I'm glad you liked the ossobuco!!!! Just don't ever put it on top of a pasta dish again please 😂

[@rickcar94]

Salty Tales Damn, I guess I have to give it a shot now!!

[@SousVideEverything]

No PASTA!?!?!?! 😂😂😂😂😂 Come on NOW! 😂😂😂😂😂😂

[@simonflinthoj]

You should try it with mashed potatoes :D

[@rickcar94]

Sous Vide Everything I'm sure it was delicious, but I could not help it... my Italian eyes were twitching 😂

[@matteosaporiti5724]

It would have been perfect over some rice (it's usually paired with "risotto alla milanese" in northern Italy at least). I would probably recommend cooking the vegetables a bit more so they lose some water. Looks delicious anyway so good job.

[@JeremySmith-gu2du]

Looks so good!

[@aberkuta]

Great video as always! Have you done an oxtail vid? I would be interested in that one!

[@nasrulfarid6826]

I must said who do this video editing should be receive huge compliment

[@bignass04]

That looks so beautiful!

[@ForgetU]

I first made this October 2017, just on the stove. The Shank came from a whitetail deer, we normally deboned it and ground for Sausage/Mince. But I cooked it whole in a slow cooker, it was absolutely amazing. How do you decide what temperatures and time to cook your meats??? Thanks in advance, Hoss.

[@garthmcbride7771]

Excellent Video - I love Osso Bucco and will be stopping by the butcher to get some veal shanks soon! Thanks guys!

[@garthmcbride7771]

And I like to serve it with Risotto!

[@SousVideEverything]

Thanks I appreciate that.

[@bonipalacios2750]

I have been looking at your videos and I got to say everything looks delicious. I have seen that you use salt for slot of your steak seasoning could you please recommend or make a video on how it would taste with using a salt alternative.

[@mikejackson2228]

You need to make a documentary. This is the best made video that I've seen in a long time. My cousin makes documentaries for a living and yours are better.

[@gexwex]

What?... I think he should just stick to what he does best, food.

[@ricksmith7370]

Looks very good.

[@ZackofAllTrades87]

Looks great. The acoustic music was awesome.

[@cynthiar9531]

That sizzle makes my mouth water

[@timothyfargo7845]

Nice job! I'm going to try this soon, without the pasta - I don't eat carbs either.

[@dontortello91]

Oh nice ossobuco is a traditional plate where I am from (Milan) ! You should have tried it with a good risotto (rice with saffron). I'm really glad that you guys like it!

[@HaChNiBu]

I love that music in the background!

[@Davidson-yy9rv]

GUGA GOAT 🐐 Amazing, y’all always make me hungry!

[@tzacal2]

Loved the video, but man! The music is such an improvement, keep it up guga

[@kimscream]

The white spots on the table is moisture in the finish of the wood if u take an iron and a towel u can iron it out

[@majedkhalfan2639]

This looks truly amazing!! And I gotta say, Maumau is definitely making progress! Don't listen to Ninja, skip the carbs xD!

[@tesla3176]

Love the video guys. try making Filipino pork or chicken adobo. I can imagine it would be amazing. Love you guys.

[@davidpizzini4771]

Great job. My nonna would be inpressd

[@jamaljackson9933]

Nooooooooo she wouldn't. The pasta looks WAY overcooked. It makes me a bit sad inside. Everyone knows that pasta is supposed to be "al dente" and this pasta is far past that. :(

[@FireworksFun]

@@jamaljackson9933 i love overcooked pasta, you can Cook it how you like it😃

[@rw501]

David Pizzini would she be happy they took the pasta out of the water and immediately plated it? I love these guys, and I bought a sous vide and picanha last weekend, but I doubt she would have been happy about that spaghetti.

[@CaptainCanadaTV]

SamuelD1 or he just prefers it a different way lol?

[@ernestovalera122]

Hello Guda. I was wondering how you determine just how long you will be cooking a select piece of meat. Do you go by weight, thickness what determines how long you sous vide.

[@alexandrutolea6360]

nice job. Thank you.

[@mohq30]

I’m going to try it this week. What is a good alternative for white wine. I don’t want to use wines Thanks

[@cesarstoer]

OMG! You got me! Almost used the flamethrower! Hahahaha

[@mo75]

Love the new music Guga! Quick question, do you use salted clarified butter or unsalted for searing? Thanks.

[@tawer69]

I wish I could vacuum seal liquids like that ! Do you have any tricks for vacuum sealing things with liquid with a normal sous vide machine without the "moist" setting ? Awesome video guys ! i'll be sure to make it really soon :D

[@CajunSmack]

Good to see Ninja feeling better again.

[@dieterich6533]

Wow awesome 😎 Guga rocks.

[@FelishaWild]

The reason that your table turns white is that it has a lacquer finish. Lacquer turns cloudy with heat and moisture. If you refinish the table with polyurethane you won't have that issue any longer. Hope this helps. :) Great video as always.

[@oemchen77]

I liked the music in background, especially the first track. Where is it from?

[@guillaumedurant7647]

Hi man, Have you find the tow musics ?

[@oemchen77]

@@guillaumedurant7647 nope :(

[@edwincohen4071]

Awesome video Will it deteriorate if I cook it for longer that 24 hours, say 36 hours? Should I reduce the temp if I do?

[@rriqueno]

Last time you made the veal i told you guys that the best way to make veal its like a fricasé or stew. The osobucco its awesome and you made it in a sous vide bag. I don’t doubt it was amazing but its a waste of time because in a cooking pot low heat for 3 o or 4 hours it will be as tender as the one you made! But it was nice to see it sous vide! Veal its awesome Ninja just not cooked like a regular steak! Good work guys!

[@ItalianTraditionalFood]

Try cooking the pasta in the sauce just pre boil for 2 minutes or cook directly in the sauce and at the last 30 seconds with lots af parmigiano, and that is absolutely loco deeeeeeeeeeelicious!!!!

[@godivakincaid5174]

Love you guys! Keep up the great work! Can we get more traditional Latin American dishes... aka from Ecuador 🇪🇨?? :)