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How to Make Osso Buco | Authentic Italian-American Recipe 🍖🇮🇹
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Mar 31, 2025
🍖✨ Osso Buco – A Classic Italian Dish You Need to Try! 🇮🇹 Looking for a rich, comforting, and flavorful Italian dish? Osso Buco is a slow-braised veal or beef shank recipe, cooked in a fragrant tomato and white wine sauce until fall-off-the-bone tender. Traditionally served with risotto or polenta, this dish is a true masterpiece of Italian-American cuisine! In this episode, we take you step-by-step through making the perfect Osso Buco, sharing expert tips on braising, creating the best sauce, and finishing with fresh gremolata for extra flavor! 🔥 Key Ingredients You'll Need: Veal or Beef Shanks (Bone-In for Maximum Flavor!) Flour (For Lightly Coating the Meat Before Searing) Olive Oil & Butter (For a Perfect Sear!) Carrots, Celery & Onion (Classic Italian Sofrito Base!) Tomato Paste & Diced Tomatoes (For a Rich Sauce!) Dry White Wine (Adds Depth to the Braise!) Beef or Chicken Broth (For Tender, Juicy Meat!) Garlic, Thyme, & Bay Leaves (Aromatic & Essential!) Gremolata (A Zesty Mix of Parsley, Garlic, and Lemon Zest for Garnish!) 👨🍳 Why You’ll Love This Recipe: ✅ Classic Italian Comfort Food with a Rich, Hearty Sauce ✅ Perfect for Slow Cooking – Fall-Off-The-Bone Meat ✅ Great for Special Occasions or a Cozy Dinner
View Video Transcript
0:00
all right so maybe you're you're craving
0:02
asoo but uh the thought of ve Shanks has
0:05
you feeling a little intimidated yeah
0:08
well good news we're diving into a
0:10
recipe that makes this classic Italian
0:12
Dish okay totally approachable even if
0:15
you're not a Seasoned Chef nice and get
0:18
this our source material is actually a
0:21
speakable version of the recipe really
0:23
almost like someone's guiding you
0:25
through it in your kitchen oh that's
0:26
interesting it's fascinating how recipes
0:28
are evolving isn't it yeah but that's
0:30
where we come in right to break it all
0:32
down highlight the most important parts
0:34
exactly and the first thing that caught
0:36
my eye is that this recipe calls for
0:38
beef Shanks instead of ve that's a game
0:41
changer right absolutely beef Shanks are
0:44
not only easier on the wallet yeah but
0:47
they're also much easier to find at your
0:49
local supermarket sure you still get
0:51
that rich melt-in yourr mouth texture
0:53
right that ooo is known for but with a
0:56
much more accessible ingredient Okay so
0:59
we've got our beef
1:00
Now the recipe mentions an optional
1:02
flour coating okay is that really
1:04
necessary I'm all about simplifying
1:06
things wherever possible it's optional
1:09
for a reason but it does serve a purpose
1:12
okay that light dusting of flour helps
1:15
to thicken the sauce as the meat simmers
1:18
right giving it that luscious velvety
1:20
texture yeah think of it like a little
1:22
magic trick for your sauce oh I see but
1:25
what about our gluten-free friends are
1:26
they out of luck not at all the recipe
1:29
is very mindful of of that good it
1:31
suggests using corn starch or aaro
1:34
powder as excellent gluten-free
1:36
Alternatives okay they'll create that
1:39
same silky smooth sauce without using
1:41
any gluten that's great it's all about
1:44
those thoughtful little details isn't it
1:45
all right so we've preed our beef we've
1:47
got our flour situation figured out
1:49
what's the next step in our oo Buco
1:52
Adventure now we're getting to the
1:53
exciting part ooh searing the meat okay
1:56
the recipe really emphasizes using high
1:59
heat for this step and it's not just
2:01
about achieving that beautiful golden
2:03
brown crust sure although that
2:05
definitely adds to the visual appeal I
2:07
can practically hear that Sizzle already
2:10
that Sizzle is the sound of flavor
2:12
development in action oh wow you see
2:15
when you sear meat over high
2:18
heat something amazing happens called
2:21
the Mard reaction uhuh basically the
2:24
intense heat causes a chemical reaction
2:26
okay between the proteins and sugars in
2:28
the meat yeah creating hundreds of new
2:31
flavor compounds wow so searing is not
2:34
just a visual thing it's a flavor power
2:36
move exactly and speaking of flavor the
2:39
next step is where we really build on
2:41
that Foundation okay it's all about
2:43
deglazing the pot after searing and this
2:45
is where things get really interesting
2:47
you mean scraping up all those
2:48
irresistible Brown bits from the bottom
2:50
of the pan I've always been a bit
2:51
obsessed with those I get it those bits
2:53
are pure culinary gold they're called
2:56
fond and they are packed with
2:58
concentrated meat juice juices and
3:00
caramelized sugars yeah that add a depth
3:02
of flavor you just can't replicate any
3:04
other way so deglazing is like mining
3:06
for flavor then we're literally
3:08
extracting those concentrated flavors
3:11
from the bottom of the pan that's a
3:12
great way to put it by adding liquid to
3:14
the hot pan and scraping up the Fawn
3:17
yeah we're dissolving all those
3:19
delicious compounds and incorporating
3:22
them into the sauce creating a richness
3:24
you can't get otherwise okay so we've
3:27
seared our beef to Perfection we've mind
3:30
our flavor gold Y what happens next now
3:33
comes the part that requires a little
3:35
patience okay slow simmering yeah this
3:39
recipe calls for a low and slow approach
3:43
letting the meat gently braze for a
3:45
couple of hours brazing yeah is that
3:47
different from just simmering it is
3:50
brazing is a technique that uses moist
3:52
heat to break down tougher cuts of meat
3:54
like our beef Shanks okay making them
3:56
incredibly tender and flavorful yeah
3:58
think of it like a gentle B treatment
4:00
for your meat I love that analogy so
4:03
we're essentially transforming these
4:04
tough Shanks into melt iny mouth morsels
4:07
through the magic of brazing precisely
4:10
and while that slow simmering is working
4:12
its magic uhhuh all those amazing
4:14
flavors we've built up are also melding
4:17
and deepening turning a simple dish into
4:19
a symphony of taste it's making me so
4:21
hungry yeah so after all that delicious
4:24
simmering are we finally ready to dig in
4:27
almost the recipe mentions a couple of
4:29
final flourishes that really Elevate the
4:32
dish okay first we say goodbye to the
4:34
bay leaf all right it job is done right
4:36
then comes the essential step of tasting
4:38
the sauce of course and adjusting the
4:40
seasoning with salt and pepper ah yes
4:43
the taste test it's a tough job but
4:45
someone's got to do it but how do we
4:47
make sure our beautiful flavorful Oso
4:50
Buco looks as good as it tastes the
4:52
recipe suggests adding a Sprinkle of
4:54
fresh parsley for a pop of color and a
4:57
little bit of lemon zest for brightness
4:59
ooh don't underestimate those finishing
5:02
touches right they can make a world of
5:03
difference it's all about that balance
5:05
isn't it oh the richness of the dish
5:08
with the freshness of those final
5:10
additions it sounds absolutely perfect
5:13
now I know the recipe mentions serving
5:15
this Oso Buco over mashed potatoes Penta
5:20
or with crusty bread but I'm wondering
5:23
are there any other sides that would
5:25
complement these rich flavors that's a
5:28
great question
5:30
and this is where your own creativity
5:32
can really shine okay you go with
5:34
something classic like creamy palenta
5:35
yeah but I'm thinking something with a
5:37
touch of acidity to cut through the
5:39
richness might be even better okay maybe
5:42
a bright citrusy salad with some pepperi
5:44
rugula and a vibrant vinegret ooh I love
5:47
that idea the Citrus would be a
5:48
delightful contrast and the pepper
5:50
arugula would play so well with those
5:52
Savory notes mhm we're really taking
5:54
this osuko to the next level exactly
5:57
it's all about exploring those flavor
5:58
combinations yeah and making the dish
6:00
your own right and who knows maybe this
6:02
will inspire you to try brazing other
6:03
cuts of meat too o the possibilities are
6:06
endless speaking of possibilities before
6:08
we move on to exploring the broader
6:10
world of brazing let's quickly recap
6:12
what we've learned so far about making
6:14
the simplified oo Buco we started with
6:17
the brilliant swap of ve Shanks for beef
6:20
making it more accessible and budget
6:22
friendly then we unlocked the secrets of
6:24
searing for maximum flavor and deglazing
6:27
to capture those delicious Brown bits
6:29
and we delv into the magic of slow
6:31
simmering or brazing yeah to transform
6:34
those tough Shanks into tender succulent
6:36
morsels right we even explored some
6:39
creative serving suggestions to make
6:40
this dish truly shine you know I think
6:43
we've just scratched the surface of
6:44
what's possible with this recipe yeah
6:46
it's not just a delicious meal it's an
6:48
introduction to A Whole New World of
6:50
cooking techniques I completely agree
6:53
and it brings us to a thought-provoking
6:54
question for our listeners ooh I like it
6:57
what other cuts of meat could you
6:58
transform
7:00
using this brazing method okay we'll
7:02
dive into that next but for now let that
7:04
simmer in your mind oo I love that we're
7:07
leaving our listeners with a little
7:08
culinary Cliffhanger but before we get
7:10
too far ahead of ourselves let's take a
7:12
closer look at the origins of Ooo itself
7:15
where did this delicious dish come from
7:18
well osoo which literally means bone
7:20
with a hole in Italian H traces its
7:23
roots back to Lombardi okay a region in
7:25
Northern Italy all right it's a dish
7:27
that reflects the Ingenuity of Kina Pera
7:30
or poor cooking interesting where every
7:33
part of the animal was used
7:34
resourcefully so it's a dish born out of
7:36
necessity and
7:38
creativity oh I love that it's a
7:41
reminder that amazing food doesn't have
7:42
to be complicated or expensive exactly
7:46
and while ve Shanks were the traditional
7:48
choice right the use of beef Shanks like
7:51
in our recipe today yeah became more
7:53
common as feel became harder to find and
7:56
pricier sure it's a great example of how
7:58
recipes evolve in adapt over time it
8:00
makes you appreciate the history and
8:02
evolution of food doesn't it it's not
8:04
just about the recipe itself it's about
8:06
the stories and traditions behind it
8:07
absolutely and speaking of traditions
8:09
the core elements of osuko have remained
8:12
remarkably consistent over time okay the
8:14
slow brazing the rich sauce yeah the
8:18
tender flavorful meat right it's a
8:20
testament to the timelessness of this
8:22
dish this has me wanting to explore the
8:24
world of brazing even further what other
8:27
classic braze dishes do you think
8:29
listeners should try oh there are so
8:31
many delicious options I bet if you're
8:33
looking for something with bold warming
8:34
flavors Moroccan Ted jeans are a must
8:37
try okay they often feature lamb or beef
8:42
brazed with dried fruits spices like
8:44
cumin and cinnamon yeah and nuts for
8:46
touch of Rich nits and crunch
8:49
ooh the Aromas alone sound incredible
8:52
and if you're craving something closer
8:53
to home American pot roast is another
8:56
classic example of brazing it's
8:59
typically made with a chuck roast right
9:01
brazed with vegetables like carrots
9:03
potatoes and onions M and seasoned with
9:05
herbs like Thyme and rosemary that
9:07
sounds like the ultimate comfort food
9:08
especially on a chilly evening it
9:10
definitely is and it highlights how
9:12
brazing can transform simple ingredients
9:15
into something truly special I'm
9:17
starting to think of brazing as a
9:18
culinary superpower it's like Alchemy in
9:21
the kitchen turning ordinary ingredients
9:23
into pure gold I love that analogy and
9:26
the best part is brazing is a very
9:28
forgiving techque oh good it's hard to
9:31
mess it up right as long as you have a
9:32
decent recipe a heavy pot and a little
9:36
patience right you're practically
9:38
guaranteed a delicious outcome so it's a
9:40
low stress High reward kind of cooking
9:42
I'm all for that exactly yeah and that's
9:45
why this ASO Buco recipe is such a
9:47
fantastic starting point yeah for anyone
9:50
interested in exploring brazing it's
9:52
simple it's flavorful and it's
9:55
practically foolproof plus once you
9:56
master the basics right you can get
9:59
really creative I love that it's all
10:01
about embracing the joy of cooking and
10:03
experimentation but before we get
10:05
carried away with our brazing fantasies
10:07
I want to Circle back to this AO Buco
10:09
recipe there's one detail I'm curious
10:11
about of course what's on your mind the
10:13
recipe mentions using a dutch oven for
10:15
this dish okay but I know not everyone
10:17
has one right are there any other pots
10:20
that would work just as well that's a
10:22
great question a dutch oven is ideal
10:25
because it's heavy and retains heat
10:27
evenly which is crucial for brazing but
10:30
if you don't have one right you can use
10:33
any heavy bottom pot with a tight
10:35
fitting lid so essentially any pot that
10:37
can hold heat well and create a nice
10:39
steamy environment for the brazing
10:41
process exactly the key is to make sure
10:44
the pot is large enough to comfortably
10:45
hold the meat and the brazing liquid
10:48
without
10:48
overcrowding speaking of the brazing
10:51
liquid the recipe calls for a
10:53
combination of water or beef stock yeah
10:56
diced tomatoes and then more beef stock
10:58
okay I'm curious about that layering why
11:01
both water or stock and then more stock
11:03
later on that's a great observation yeah
11:06
the initial water or stock is primarily
11:08
for deglazing the pot okay helping to
11:10
loosen up all that flavorful Fawn we
11:12
talked about right then the addition of
11:14
diced tomatoes and more bee stock adds
11:17
depth richness and complexity to the
11:19
brazing liquid so it's all about
11:22
creating a sauce that's not only
11:23
flavorful but also has a beautiful
11:25
texture you got it using that
11:27
combination ensures the saws has both a
11:29
balanced flavor and a lovely velvety
11:32
consistency okay I think we've covered
11:34
all the bases here we've discussed the
11:37
pot situation broken down the brazing
11:40
liquid right and even brainstorm some
11:43
exciting new brazing Adventures yeah
11:46
would you say we've officially mastered
11:48
the art of osoo I think we're well on
11:51
our way but the beauty of this dish yeah
11:54
and Brazing in general right is that it
11:57
encourages you to personalize it okay
11:59
you can adjust the seasonings experiment
12:01
with different vegetables even tweak the
12:04
brazing liquid to suit your taste I love
12:06
that it's not just about following a
12:08
recipe it's about making it your own
12:10
exactly that's a great takeaway for our
12:12
listeners okay don't be afraid to
12:13
experiment and get creative in the
12:15
kitchen yeah use this also Buco recipe
12:18
as a starting point right then let your
12:20
culinary instincts guide you I love that
12:22
it's all about embracing the joy of
12:24
cooking and discovering your own
12:25
culinary voice absolutely and this
12:28
brings us to a provoking question for
12:30
our listeners okay what would you do
12:31
with those delicious leftovers this
12:34
recipe makes a generous amount of
12:36
osuko yeah so think about how you could
12:39
repurpose those flavorful morsels into
12:42
something new and exciting ooh leftovers
12:45
they're a gift aren't they they are
12:47
especially when it comes to something as
12:49
delicious as osuko absolutely but before
12:52
we get lost in a world of leftover
12:54
possibilities let's bring it back to our
12:56
listeners and hear what they think what
12:58
stood out to them about this recipe or
12:59
about Brazing in general I'm
13:01
particularly fascinated by how this
13:03
recipe demystifies a classic dish yeah
13:07
making it accessible to home Cooks of
13:09
all levels right it shows you don't need
13:11
to be a professional chef to create
13:13
something truly impressive it's
13:14
empowering right it is it's like saying
13:16
hey you can do this too you can create
13:18
restaurant quality meals in your own
13:20
kitchen exactly and it reminds us that
13:22
good food is more than just following
13:24
instructions right it's about
13:26
understanding the techniques the
13:28
ingredients yeah and the why behind each
13:30
step it's about connecting with the food
13:32
we make and the people we share it with
13:34
speaking of sharing I'm curious yeah
13:36
what kind of occasion comes to mind when
13:38
you think of Soo is it a cozy family
13:41
dinner a special celebration or
13:44
something else entirely for me oser has
13:47
a sense of occasion to it okay it's a
13:49
dish meant to be savored enjoyed with
13:52
good company maybe a nice bottle of wine
13:54
it's the kind of meal that creates
13:56
lasting memories I love that it's more
13:58
than just
13:59
right it's an experience and it reminds
14:02
us that food has the power to connect
14:04
people yeah and create a sense of warmth
14:06
and togetherness absolutely and I think
14:09
that's a beautiful sentiment to carry
14:10
with us as we continue our osuko journey
14:13
but before we move on there's one more
14:15
thing I want to touch on of course
14:16
what's on your mind I've always been
14:18
fascinated by the cultural nuances of
14:20
food okay while osuko is undeniably
14:24
Italian yeah are there any other
14:27
cultures that have similar brazing
14:29
Traditions or dishes that our listeners
14:32
might enjoy exploring ooh that's a great
14:35
question it would be interesting to see
14:37
how different cultures approach the art
14:39
of brazing and what unique flavor
14:41
profiles they bring to the table exactly
14:44
and maybe our listeners can even share
14:45
some of their own family traditions or
14:48
favorite braz dishes from their Heritage
14:50
it's all about expanding our culinary
14:52
Horizons I love that so to our listeners
14:55
we encourage you to not only Master this
14:58
delicious Osa Buco recipe but to also
15:00
dive deeper into the world of brazing
15:03
exploring different cultures ingredients
15:06
and techniques and remember the best way
15:08
to learn is by doing yeah so don't be
15:11
afraid to experiment get creative and
15:14
most importantly have fun in the kitchen
15:16
we can't wait to hear about your
15:17
culinary Adventures that's a fantastic
15:19
point it's like we've opened a door to A
15:22
Whole New World of culinary
15:23
possibilities thinking about those
15:25
global brazing Traditions has me
15:27
wondering are there any other must try
15:30
dishes you think our listeners should
15:31
add to their culinary bucket list oh
15:33
absolutely if you're intrigued by those
15:35
Moroccan tedin we mentioned earlier
15:37
right you could explore dishes like a
15:39
lamb tedin with apricots and almonds or
15:42
a beef tedin with prunes and preserved
15:44
lemons the combination of sweet Savory
15:47
and tangy flavors is truly captivating
15:49
those sound incredible I'm already
15:52
picturing the vibrant colors and
15:53
intoxicating Aromas it's like taking
15:55
your taste buds on a trip to Morocco and
15:58
closer to home home you could Venture
16:00
into the world of French cuisine oh with
16:03
a classic boof
16:05
gorgo it's a hearty beef stew brazed in
16:09
red wine with bacon mushrooms and pearl
16:12
onions talk about comfort food PFF
16:15
buring out that's one of those dishes
16:16
I've always wanted to try but felt a
16:17
little intimidated by do you think it's
16:19
something a home cook can realistically
16:21
tackle absolutely might sound fancy but
16:23
it's really just a matter of slow
16:25
cooking beef in a flavorful liquid okay
16:27
the key is to give it plenty of time to
16:29
develop those deep rich flavors so it's
16:31
another example of how brazing can
16:33
Elevate simple ingredients into
16:34
something extraordinary it's like a
16:36
culinary time machine transforming tough
16:38
cuts of meat into tender flavorful
16:41
masterpieces exactly and speaking of
16:43
those leftover possibilities we teased
16:45
earlier right let's dive into some
16:47
creative ways to repurpose that
16:50
delicious
16:51
osoo after all it would be a shame to
16:53
let any of those flavorful morsels go to
16:55
waste oh absolutely I'm all about making
16:58
the most of leftovers especially when it
17:00
comes to something this good what are
17:02
some of your favorite ways to give ooo a
17:05
second life where you could Shred the
17:07
meat and toss it with pasta okay for a
17:10
hearty satisfying Ragu imagine those
17:12
rich flavors clinging to every strand of
17:14
pasta ooh that sounds incredible I could
17:17
see that becoming a week night staple
17:19
what other ideas do you have for a
17:21
lighter option you could use the
17:22
shredded meat to create flavorful
17:24
lettuce wraps or spring rolls just add
17:26
some fresh herbs crunchy vegetables and
17:29
a zesty dipping sauce those sound
17:30
perfect for a light lunch or a summer
17:32
appetizer see this is what I love about
17:34
leftovers they're like a blank canvas
17:35
for culinary creativity exactly and if
17:38
you're feeling adventurous you could
17:40
even try incorporating the Ooo meat and
17:42
sauce into your risoto just imagine
17:45
those rich flavors mingling with creamy
17:48
arboro rice okay it's pure Comfort Food
17:51
Heaven oh my goodness that sounds Divine
17:55
I'm already drooling just thinking about
17:56
it we've talked a lot about the
17:58
versatility of the meat right but what
18:00
about that incredible sauce are there
18:02
any creative ways to use that on its own
18:04
absolutely don't let a drop of that
18:06
flavorful sauce go to waste you could
18:08
drizzle it over roasted vegetables okay
18:11
stir it into soups or stews for an extra
18:13
layer of richness yeah or even use it as
18:15
a base for a Savory pasta sauce the
18:19
possibilities are endless okay we've
18:21
officially convinced me that leftovers
18:23
are a gift they're not just about
18:25
convenience they're about extending the
18:26
enjoyment of a delicious meal uh and
18:29
exploring new culinary possibilities
18:31
exactly and speaking of exploring right
18:33
before we wrap up our Deep dive into
18:35
oobo I want to Circle back to something
18:37
we touched on earlier the idea of
18:39
different cultures and their unique
18:41
approaches to
18:42
brazing I'm curious are there any
18:44
brazing Traditions from your own
18:46
Heritage or family history that you'd
18:47
like to share well my family is from the
18:50
American South okay and we have a long
18:52
tradition of slow cooking and brazing
18:55
especially when it comes to Pork we'd
18:57
often braze pork shoulder with colored
18:59
greens creating a meal that was both
19:02
flavorful and Incredibly comforting that
19:04
sounds delicious yeah it's amazing how
19:06
brazing techniques can be found across
19:08
so many different cultures yeah each
19:10
with its own unique twist it really
19:12
speaks to the universality of this
19:14
cooking method it's a reminder that food
19:16
can be a powerful way to connect with
19:18
our heritage and share our stories it's
19:20
not just about sustance it's about
19:22
tradition family and cultural identity
19:24
beautifully said and I think that's a
19:26
wonderful sentiment to leave our
19:27
listeners with as you embark on your own
19:29
asobo Adventures remember that it's more
19:32
than just a recipe it's an opportunity
19:34
to explore history culture and The Joy
19:36
of Cooking I couldn't agree more so to
19:39
our listeners whether you're a Seasoned
19:40
Chef or just starting out we encourage
19:43
you to dive into this simplified ooo
19:46
recipe absolutely let it be your gateway
19:48
to the wonderful world of brazing and
19:50
don't forget we're always eager to hear
19:52
about your culinary triumphs right share
19:54
your alsoo Buco creations and brazing
19:56
discoveries with us we might even
19:58
feature them in a future episode that's
19:59
a great idea we love seeing what our
20:01
listeners are cooking up now before we
20:03
officially wrap up I want to make sure
20:05
our listeners have all the resources
20:07
they need to create their own oo Buco
20:10
Masterpiece where can they find the full
20:13
recipe with those helpful step-by-step
20:15
photos you can find the complete recipe
20:17
along with some additional tips and
20:18
tricks over at eat every slice.com it's
20:21
a fantastic resource for all things
20:23
culinary and we highly recommend
20:25
checking it out excellent and if you're
20:26
looking for even more inspiration yeah
20:29
be sure to explore their website for
20:30
other delicious recipes and culinary
20:33
Adventures but before we say goodbye I
20:36
have one final thought for our listeners
20:38
I'm all ears what's on your mind as
20:40
we've seen osuko is more than just a
20:42
dish it's a story a tradition a
20:45
testament to the power of slow cooking
20:47
and the magic of transforming simple
20:49
ingredients into something truly
20:51
extraordinary I couldn't agree more it's
20:53
a reminder that cooking is about more
20:55
than just following a recipe it's about
20:57
connecting with our hair Heritage
20:59
exploring new flavors and creating
21:01
memories that will last a lifetime I
21:03
think that's a beautiful way to put it
21:05
osuko truly is a dish that embodies the
21:07
heart and soul of cooking it's a
21:09
reminder that even something as simple
21:11
as slow cooking meat can create an
21:13
unforgettable experience and it's a
21:15
testament to the Ingenuity of those who
21:17
came before us those who found ways to
21:20
transform humble ingredients into
21:22
culinary masterpieces speaking to those
21:24
who came before us I'm curious have you
21:26
ever had a chance to try a truly
21:28
traditional ubuk maybe one made by an
21:30
Italian grandmother who's been
21:32
perfecting her recipe for decades you
21:34
know I haven't had that exact experience
21:36
yeah but I have had the pleasure of
21:37
trying osuko in Milan where it
21:40
originated oh nice and it was truly
21:42
special there was a depth of flavor and
21:45
a sense of tradition that you just can't
21:46
replicate easily I can only imagine it's
21:49
like those flavors carry the history and
21:52
stories of generations past yeah it
21:54
makes you appreciate the power of food
21:56
to connect us to our roots and other
21:58
cultures
21:59
absolutely and I think that's what makes
22:01
exploring food so fascinating yeah it's
22:03
not just about the ingredients or the
22:05
techniques it's about the stories the
22:07
Traditions the people behind the dishes
22:09
it's about the journey isn't it the
22:11
Journey of Discovery the Journey of
22:12
flavors the Journey of connecting with
22:15
something bigger than ourselves that's
22:17
beautifully said and as we wrap up our
22:19
Deep dive into the world of uko I think
22:22
that's a perfect sentiment to leave our
22:24
listeners with okay embrace the journey
22:27
explore the possibilities and don't be
22:29
afraid to create your own culinary
22:31
stories I couldn't agree more so to our
22:33
listeners whether you're a Seasoned Chef
22:36
or just starting out we encourage you to
22:38
dive into this simplified asabuko recipe
22:42
let it be your gateway to the wonderful
22:45
world of brazing and remember cooking is
22:47
about more than just following a recipe
22:49
it's about creativity experimentation
22:51
and most importantly having fun so go
22:54
forth braze with confidence and savor
22:56
every delicious moment and don't forget
22:58
to share your culinary creations with us
23:00
we love seeing what you're cooking up
23:01
until next time happy brazing
#Cuisines
#Meat & Seafood
#Other