"I love Emeril and Giada's recipes. My word of advice to those that find difficulty appreciating or making Emeril's recipes: you must follow the recipe exactly as written. As in everything in life, the difference between something mediocre and something exceptional is always in the details!""

"WOW! I think my all time favorite. I added extra shrimp (1.75lbs) and tossed a bit less pasta than I actually cooked.

My boyfriend (entire family from Italy) commented that it had a perfect amount of sauce- just coating everything (Americans always add too much sauce), and lots of shrimp. I also took the entire shell off, incl tail, so we didn't have to fiddle and could just enjoy our feast.

"What a great comfort food. I made this for my sweetie when he was so tired from working long hours, he felt ill. What a great nostalgic treat (reminds us of pan fried left over spaghetti for breakfast). Its very simple and easy on the belly.

"what an easy, delicate treat! I took what I thought was a brilliant recommendation, and made an omelet with the leftover filling. That was great! Thank you :)

"Some of the substitutions I read about make me cringe! This recipe is FANTASTIC! I added some fresh oregano I had, and the meat I picked up from the butcher was a mix of ground pork/veal/beef. I was thinking meatballs. I also had sliced pancetta, so I diced it up.

I love Mario Batali's recipes! Very authentic!

NEWSFLASH-- To the "boiled meat" guy: the recipe DOES say to brown the meat.

"No misprints... Perfection! I had my butcher cut me 2" shanks. Otherwise, they had pre-cut 1" shanks. Hence, the full 3 hours. I also left the bones in the pot. My mother always taught me the marrow is where the flavor is.

I served this to my boyfriend, whose family is all from Italy and family restaurants in NYC. Well, he tasted the Osso Bucco from the pot and said, "I expected this to be good... But not THIS good! This is amazing!" He said it was the BEST he has ever had in his life (better than Grandma's). Now THAT is a compliment!

I feel awful that I didn't make homemade pasta. I made it with rigatoni(it catchs chunky sauces). I was also afraid it might not turn out perfect because I was a bit spastic with my pots. I thought I could use a slow-cooker, but it just wouldn't get hot enough. With all the transferring, I was afraid I would lose the flavor I deglazed. I just deglazed both pots! What's a little extra vino, eh?

"No misprints... Perfection! I had my butcher cut me 2" shanks. Otherwise, they had pre-cut 1" shanks. Hence, the full 3 hours. I also left the bones in the pot. My mother always taught me the marrow is where the flavor is.

I served this to my boyfriend, whose family is all from Italy and family restaurants in NYC. Well, he tasted the Osso Bucco from the pot and said, "I expected this to be good... But not THIS good! This is amazing!" He said it was the BEST he has ever had in his life (better than Grandma's). Now THAT is a compliment!

I feel awful that I didn't make homemade pasta. I made it with rigatoni(it catchs chunky sauces). I was also afraid it might not turn out perfect because I was a bit spastic with my pots. I thought I could use a slow-cooker, but it just wouldn't get hot enough. With all the transferring, I was afraid I would lose the flavor I deglazed. I just deglazed both pots! What's a little extra vino, eh?