Gotta respect the effort Andy went to, dressing up in woollen hat, scarf and sweater in 30 degree heat just for the sake of a thumbnail picture. That’s dedication!
Looks sooooo good!! Love that you're using ingredients your family grew as well-my parents grow a ton of different tomatoes & we use them up in every little thing we can!
OMG! I started making this 2 hours ago! I picked up the shanks at the local Piggly Wiggly here in Wisconsin. They were reduced for quick sale. I bought them all and started braising 4, making beef stock with 4 (along with some chuck pieces) and froze the other 4. Anchovies are something I use quite often these days especially for braised beef dishes because they are a natural glutamate and bring out the beefy flavor quite well.
I just served them up alongside some fresh steamed asparagus and a potato hash made with green, red, yellow and orange bell peppers, onion, garlic and fresh thyme
Discovered your channel 2 weeks ago Andy. When an Italian Nonna stops and watches your videos, what does that tell you? Great channel Andy! Love your work! 👌👍
Love your new location, miss the original place. That means life is great. Love all cooking techniques, waiting on when you make bread pudding Andy style. I love to cook and have learned new recipes from around the world. Thanks Laverne
I made this for the first time last night on a coolish swiss night and it turned out perfectly. Like a warm hug, so comforting. Thank you very much for the recipe and many others too
Thank you very much for this recipe. Fantastic result, the first time I cooked it I used rosemary, the second time I chose thyme, which makes a delicious result, too. Thanks for sharing it with us.
Osso Bucco is my favourite. I find polenta turns out better if you do a 50/50 mix of polenta and semolina. Left over cold polenta fried in butter woth scrambled eggs for breakfast.
I use 50/50 stock and milk for the polenta and right before serving add some butter and eggyolk to make it extra rich and creamy. osso bucco is the best. great vid
A friend of mine cooks it with fennel and potatoes on the stove top. It was a recipe from a Swiss friend's mother. The subtle flavour of the fennel is amazing. No anchovies!
Hy there, I am new on this channel. I am from Croatia and here we used to make palenta often in the past. New generations, including my children, don't like it very much. It has different names in various region of my country: 'žganci', 'palenta', 'pura'... And we have some beautiful old recipies with it. I watch different channels wirh cooking a lot, it relaxes me. And, this is 1st time that I see palenta cooked and served like you made it. I like your recipe.
Hey Andy, new to the channel love the content! Would be super interested to see what you used to cook/eat for staff meals in different restaurants you’ve worked in Cheers
I like your videos they are awesome!! I'm from Switzerland and a Swiss specialty is Älplermagronen the translation of that is Alpin macaroni. That's one of my favorit dishes!
I love Osso Buco! And I really enjoy these videos! Making cuts around The Edge of The Meat, will prevent The Meat from curling up, and help more even crust/Colour on The Meat. I usually cook it a wee bit longer and pull/tear The Meat out in The put. Maybe add som carrots as Well. Then it serve more people and work more as a stew.. Btw.. osso buco as The Meat in a chili con carne is AWESOME!
This is my life long favorite dish, I love the beef version, most restaurants in the US use Lamb shanks, but I hands-down prefer the beef. Love your process! Thanks
Mămăligă. The romanian word for polenta. It is one of the traditional food. It goes with almost anything, from milk, or fresh cheese and sour cream, to different sauces, meat and fish.
Such perfect timing, I took Osso Bucco out the freezer for tomorrow nite, love your channel, I’ll serve it on a bed of garlic mashed potato, never had polenta but am seeing it more and more, describe the taste please Andy cheers brother, by the way I smoke my Osso. Bucco
In the south of the USA we call polenta “grits” and it is its own meal. Make it with milk, cream, stock, water…add butter, cheese, bacon, or treat it like risotto as leftover Velcro. Cook a batch then pour it in a greased loaf pan, stash in the fridge a few hours and cut slices of the resulting firm loaf and then brown in butter. It’s a wonderful pantry staple! Some evil people even mix in brown sugar and cream for a sweet bowl, but that’s what farina (Cream of Wheat) is for.
here in Argentina we refer to osobuco only as the cut of meat andwith it we make puchero, which is just the meat stewed with some bay leaf. pepper and what not along with leeks, and in another pot we do potatoes, sweet potatoes (the purple skin ones) carrots onions green shell squash, regular squash, corn, cabagge just whatever you want and you eat it all out of the water (you can drink the stew) together seasoned with salt vinegar and olive oil
Warm hug accepted! Haha 🤪 This looks decadent and definitely not too complicated. I will try this very soon. I’m still rolling around in Yorkshire puds and turkey. But when those are gone, I’m running to the supermarket to buy ingredients for this dish 🙌🏽
Those look amazing! Would definitely try. Day 4 of recommending Korean noodles (Janchi-guksu) 🇰🇷 Wheat noodles, eggs, dried seaweed, various vegetables in a clear anchovy broth. Takes ~10 min with ingredients prepped
Gotta respect the effort Andy went to, dressing up in woollen hat, scarf and sweater in 30 degree heat just for the sake of a thumbnail picture. That’s dedication!
haha thank you for noticing 🙏
Honestly the reason I clicked on the video. Payed off!
Andy is great...who agrees??
I do
👍 me as well!
He's awesome! So relatable!
Everyone!❤
I Do🙌💯👍😊
Comfort food ... when you had a bad day!!!thank you for share this recipe. Appreciated ❤️
🙏
Thanks Andy, love seeing a pro chef's take on home cooking. My techniques and flavours have taken a new level since following your channel.
Looks sooooo good!! Love that you're using ingredients your family grew as well-my parents grow a ton of different tomatoes & we use them up in every little thing we can!
That's awesome.
One of the only channels I'll like the video before the video has even started because you know it's going to be good
Thank you for watching 🙏
Best RUclips Cooking Channel and Chef ever. Thank you!
OMG! I started making this 2 hours ago! I picked up the shanks at the local Piggly Wiggly here in Wisconsin. They were reduced for quick sale. I bought them all and started braising 4, making beef stock with 4 (along with some chuck pieces) and froze the other 4. Anchovies are something I use quite often these days especially for braised beef dishes because they are a natural glutamate and bring out the beefy flavor quite well.
Holy shit! You still have a Piggly Wiggly? All of those closed down here in NC...
I just served them up alongside some fresh steamed asparagus and a potato hash made with green, red, yellow and orange bell peppers, onion, garlic and fresh thyme
@@jameshaulenbeek5931 Yeah, it's right here in my town of 5,000 people.
Ill have to say the variety of recipes you know very impressive good technique and execution!!!!
Discovered your channel 2 weeks ago Andy. When an Italian Nonna stops and watches your videos, what does that tell you? Great channel Andy! Love your work! 👌👍
Love your new location, miss the original place. That means life is great. Love all cooking techniques, waiting on when you make bread pudding Andy style. I love to cook and have learned new recipes from around the world. Thanks Laverne
I made this for the first time last night on a coolish swiss night and it turned out perfectly. Like a warm hug, so comforting. Thank you very much for the recipe and many others too
Love Ossa Buca we at least once a month going to try your recipe delicious Thank you for sharing have a blessed day stay safe and healthy. 🙏❤🙏❤🙏
Thanks for watching!
3:15 was the funniest giggle from Andy 😂
😆
Love the aromas in the kitchen/house .. 😋
Take care...
Ilove you andy❤❤❤❤you’re the best chef…
I love osso buco! There are a couple other cuts that are fantastic with the same process - pork as well, and even chicken thighs.
It's a great process, takes a while but is relatively easy to master 👌
Thank you very much for this recipe. Fantastic result, the first time I cooked it I used rosemary, the second time I chose thyme, which makes a delicious result, too.
Thanks for sharing it with us.
Great recipe, great cooking. One Tip: Do it with Risotto Milanese on the side, instead of the polenta :)
That'd be a milanese classic then.
My mouth is watering!
🙏
Perfect timing for us in the northern hemisphere mate! Will be cooking this for the next meet up with the gang, Chur Andy cuuuuz! 🤙
Thank you 🙏
Osso Buco is great if coupled with risotto alla milanese (a typical dish from Milan)
Yum 👌
Have tried doing this before but ur method is much much better
Thank you! Give it a go and let me know how it turns out
Anchovies are great. As always, another great recipe.
Osso Bucco is my favourite.
I find polenta turns out better if you do a 50/50 mix of polenta and semolina.
Left over cold polenta fried in butter woth scrambled eggs for breakfast.
I use 50/50 stock and milk for the polenta and right before serving add some butter and eggyolk to make it extra rich and creamy. osso bucco is the best. great vid
A friend of mine cooks it with fennel and potatoes on the stove top.
It was a recipe from a Swiss friend's mother.
The subtle flavour of the fennel is amazing.
No anchovies!
I was just thinking about requesting this dish. You read my mind.
Perfect 👌
A beautiful lesson again. Thank-you.
Hy there,
I am new on this channel. I am from Croatia and here we used to make palenta often in the past. New generations, including my children, don't like it very much.
It has different names in various region of my country: 'žganci', 'palenta', 'pura'...
And we have some beautiful old recipies with it.
I watch different channels wirh cooking a lot, it relaxes me.
And, this is 1st time that I see palenta cooked and served like you made it.
I like your recipe.
You are one good chef. Thanks Neal
Very, very nice. Just right for autumn / winter in England. Well done chef. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🇬🇧♥
Thank you 🙏
@@andy_cooks your welcome. 👍
WOW !!! It looks so delicious !!! Thank you, Andy. Also, your this serving is more than 2 servings in an upscale restaurant.
🙏
Hey Andy, new to the channel love the content! Would be super interested to see what you used to cook/eat for staff meals in different restaurants you’ve worked in
Cheers
Agreed... Fantastic !!!!
Hi chef!! A little tip from Italy! If you cut the nerves the ossobuco will stay flat while you sealing it
Andy deserves a home Michelin star 🌟🌟
Osso buco is easily top ten dish ever!
Agree 👌
With pomme puree Mmmmm 💯💥
Thank you ❤
Thanks for watching!
You Da Man! 😎 And your sweety is beautiful! Thank you both, for sharing with us! Love, Light, and Blessings ❤🙏🤗⚘
I love this!!! One of our favorite things to make.. Such an underrated piece of meat. Its just so rich and delicious..
Looks amazing! I think I will make this next week for my parents!!!
Nice 👌
Yummy chef! Ask 46 for Korean beef Bulgogi bowl for Kate please!
Love Osso Buco!
It's a great dish 👌
You could make a French Tartiflette, one of the best dish for a cold winter 😉
Thanks chef!
Save the rine great for soups and sauce yummy. ❤
I like your videos they are awesome!!
I'm from Switzerland and a Swiss specialty is Älplermagronen the translation of that is Alpin macaroni. That's one of my favorit dishes!
I love Osso Buco! And I really enjoy these videos!
Making cuts around The Edge of The Meat, will prevent The Meat from curling up, and help more even crust/Colour on The Meat.
I usually cook it a wee bit longer and pull/tear The Meat out in The put. Maybe add som carrots as Well. Then it serve more people and work more as a stew..
Btw.. osso buco as The Meat in a chili con carne is AWESOME!
This is my life long favorite dish, I love the beef version, most restaurants in the US use Lamb shanks, but I hands-down prefer the beef. Love your process! Thanks
Beautiful dish chef! I like to use fish sauce for umami, but I like the anchovies. Much closer to authentic!
Thanks for watching!
Such a solid demo, going to try this. I’m bored with my [awesome😊] beef stew and could use a change.
🤜⚡️🤛
Mămăligă. The romanian word for polenta. It is one of the traditional food. It goes with almost anything, from milk, or fresh cheese and sour cream, to different sauces, meat and fish.
Great chef. Just subscribed. Can't wait for more of your videos
Thank you 🙏
One of my favorite comfort dishes! Well done!
شيف رائع يا اندي أحسنت ياصديقي 😍🌹
متابعكم من مصر 🇪🇬
Great dish, Chef.
This is my very favorite non-seafood dish. I look forward to trying your version. ❤
Was expecting it to have tomatoes in it, but this looks just divine.
Looks delicious. Thanks for the recipe.
You're welcome!
I’ve always made it with red wine and beef stock, might have to try white instead
Nice, this is bianco version. Both styles are great!
Such perfect timing, I took Osso Bucco out the freezer for tomorrow nite, love your channel, I’ll serve it on a bed of garlic mashed potato, never had polenta but am seeing it more and more, describe the taste please Andy cheers brother, by the way I smoke my Osso. Bucco
In the Philippines that cut of meat is called Bulalo cut. Much more common than say, a chuck or brisket.
I'm very surprise to see this. In Argentina is very popular, my mom does it all the time.
Hah picture on the preview is awesome 😃
Ty Andy,this one's for me))
In the south of the USA we call polenta “grits” and it is its own meal. Make it with milk, cream, stock, water…add butter, cheese, bacon, or treat it like risotto as leftover Velcro. Cook a batch then pour it in a greased loaf pan, stash in the fridge a few hours and cut slices of the resulting firm loaf and then brown in butter. It’s a wonderful pantry staple! Some evil people even mix in brown sugar and cream for a sweet bowl, but that’s what farina (Cream of Wheat) is for.
When you make little cuts on the outside sinew it doesnt curl up and you get even better browning
Thanks chef!!...
Thanks for watching!
Looks so Delicious!!!!
Bloody hell, your channel is exploding! Seems like you're getting another 100k subscribers a week!
Recipe looks delicious as well by the way.
Thank you bro 🙏
Yummy 😋 looks so good.
Hey Andy, would Anchovy Paste serve just as well? Or do you recommend using the filets? (Can't wait to make this soon)
Grandeeeeeee!!! Forza Italia
I do love your vids - motivates me to cook
Order up chef
A pilgrim sandwich and a Tabouli salad on the side. For Robert De
‘A winter warmer’ 👀
😂😂😂😂😂
😆
My girlfriend and I are embarking on a "Cook our way through The Office" journey and this is just in time for the dinner party episode.
haha love it!
Love cow shank...it's so tender😋
nice 👌
Definitely wanna try making this, but Im considering making a cauliflower mash instead.
Lovely. Not tried a non-tomato-based version though. Will try
Next time remove the silver skin on the outside so that the osso buco doesnt curl when you Cook It anyway good..cheers from Milan
here in Argentina we refer to osobuco only as the cut of meat andwith it we make puchero, which is just the meat stewed with some bay leaf. pepper and what not along with leeks, and in another pot we do potatoes, sweet potatoes (the purple skin ones) carrots onions green shell squash, regular squash, corn, cabagge just whatever you want and you eat it all out of the water (you can drink the stew) together seasoned with salt vinegar and olive oil
Looks amazing and I literally picked up a couple shanks yesterday! Ever tried smoking them American bbq-style? The marrow is to die for
Warm hug accepted! Haha 🤪 This looks decadent and definitely not too complicated. I will try this very soon. I’m still rolling around in Yorkshire puds and turkey. But when those are gone, I’m running to the supermarket to buy ingredients for this dish 🙌🏽
Здорово! Классное блюдо.
Professional cook doesn't bring his whisk but doesn't forget the Michelin Man.
Those look amazing! Would definitely try.
Day 4 of recommending Korean noodles (Janchi-guksu) 🇰🇷
Wheat noodles, eggs, dried seaweed, various vegetables in a clear anchovy broth. Takes ~10 min with ingredients prepped
Thanks Andy! Thinking if this would work with lamb neck
Really wanting to try it but just one question -- why chicken stock instead of veal/beef stock? Thank you!
only one suggestion, do some little cuts on the edge of the ossobuco so it doesn't curl up while cooking
Magic🤩 from sweden 🇸🇪🤩
🙏
Surprised you used white wine mate. Have only ever used red with osso bucco. Will give it a try 👌
Order up chef! Lutefisk sandwich. 🎉
Looks lovely
What’s your perfect pork roast ?
I would really love you to do a tube vid on that
Damn Chef looks good!
Thank you 🙏
Been asking for this one for a couple of weeks.. so tasty
Could you show use how you would cook a holiday ham?