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  1. While I prefer veal Osso Bucco, this was very delicious. I made it the day before I wanted to serve it so that I could remove the solid fat that normally form on the top from refrigerating. I served with buttered, parsleyed pasta. One note, in your recipe above, you neglected to add the herbs to the pot in your instructions. Less experienced cooks might be confused by its exclusion.

    1. I was definitely confused as to when to add the herbs! Good thing I wasn’t too late. Otherwise, this recipe is delicious.

  2. I made this and it was delicious! The only thing I did differently was add a little brown sugar to cut some of the spicy. We all loved it!

  3. I am looking forward to making this dish, but I cannot help to point out that osso buco is not Italian for braised veal, no matter what google translate says. Osso is bone and buco is hole. The marrow in the hole of the bone is the star of the show in Italy……where I lived for some years.

  4. Delicious! My husband said “that was next level.” I only had one shank so I reduced the ingredients, but only by a bit. I used pepper and a good amount of coarse kosher salt before browning and basically prepared the recipe as is.

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