The Best Italian Dishes | Veal Osso Buco by Lounging with Lenny

Absolutely fantastic! Sooo delicious!

Está bien, menos que no esté en español la traducción

Don't use your cast iron pans to cook tomato basedstainless steel or dishes use enamel ware. To.ato will pit the cast iron.

Très appétissant! Mmmmmm 😋😋😋 merci beaucoup

Mama Mia!!! Lenny! This was fabulous; I cannot wait to try this your way as you made it into a symphony of delicious taste and visual beauty. Grazie mille!

Chicken stock to chicken meat, beef stock to veal meat, vegetable stock to everything. Do not put chicken stock to veal meat.

Perfeito ❤

All good but, you burned the onion because you use the wrong sequence of simmering the veggies. burnt onions are bitter and carcinogenic. the correct order is : 1. carrots(4 min) 2, celery (3 min). garlic and onions( 2-3 min)

Top 😋😋😋👏👏👏👏👏

Can I substitute veal shank for Fillet Mignon cuts?

You get your like Maestro!!! look wonderful! Thank you very much, i would love to add the vegis anyhow,aside of on the top.Greetings from the Andes mountians of Southamerica!

I love your cooking channels, l learning learning alot about cooking foods!😃

Please keep the veggies, they are delicious…

looks like shite to me.

Unpretentious chef! Crisp and to the point with all the tips and techniques you need to present a fantasticdish. ❤👌 😊 maybe my one and only tip, use the fat in the polenta no point wasting it! Fat is flavour, Yum!

Perfect

6 un vero Masterchef🤗

What can I use instead of wine?

Esto es compartir, con que elegancia cocinas, y además comparte la receta , lo que muy pocos chefs hacen MIL GRACIAS

Toque del oso uci sellado y horneado con las verduras. Es la salsa final Muy especial Perejil picado,ajo, ralladura de limon, oliva, jugo de limón , Polenta hervida y moviéndole 20 min, añadir agua fria sazonas sal, pimienta, queso parmesaso y oliva, a que espese, En un platp poner polenta, carne, gravi sazonado al final con una rama de tomillo por 15 min

Lots of fun to watch and learn from a master chef; no jumping around and full of himself like many pedantic chefs I've seen, just technique!

Perfecto! THANK YOU.

No entiendo inglés,pero me encanta todo.Manera de trabajo y explicaciones.👍👋

😋😋😋

Hummmm😊

Перевода нет

Try with saffron rissoto, anyway your ossobucco was delicious

I'm Australian and mine is similar but I have field mushrooms too, red wine and proper mash done with butter and cream,can see how chicken stock may be better than beef 👍

ce'est tress bone👍

Lenny's Turkey gravy is the best I've ever had

What is the yellow things called ?

Hey Lenny. Just compared a few channels on this dish. You the man!! Well done.

Can I skip the gremolata

Obra de arte 🥙

Hi Lenny, can I make this without using the oven?

Looks great ….

Huge thanks to chef Lenny I have tried out the recipe twice and my husband loves it. A little bit sharing experience, I tried both using oven and instant pot I'd say I still prefer the oven method because the meat stays together although it takes much longer to cook. With instant pot it only takes 35 or 40 minutes but the meat falls off from the bone. in terms of taste both are delicious.

whats the purpose dredging in flour and browning the meat first

Couple of mistakes like the stock and 4. Hours is too short at least you needed 5 hours

It will be a memorable Valentines Night Celebration, when I recreate this signature dish for this special occasion.

It looks delicious will try!

Simply amazing!!😊

not a cook but how about for a sauce. dont discard all the vegetables, but blend them with mixer , i would make sauce thicker and more flavor. What do you think? im trying it tonight

Looks good. Would like to see a fork pull it apart at the end.

I want to eat the veggies. 😢

Que rico!!!!! Se ve deliciosa 😋 la prepare a tu manera. Aunque no domino mucho el Inglés la entendí muy bien, graciasss.

Lenny... I followed this recipe as close as possible. SO good!

lol first you say nothing goes to waste but after "get rid of the vegetables"

We substituted beef short rib. Not quite the same as veal but, shall we say, a bit more "friendly" . The gremelada is key finish to this dish. Love it