Definitely my new favourite celebrity chef. Why aren’t you dominating all the top chef iron chef types shows I’d start watching cable tv again to cheer you on.
Thanks Liz! Looks amazinglingly delicious. Shin is such a lovely cut of beef and also perfect for the slow cooker, so underrated but it it shouldn't be, and so much taste for such good value. I think my innuendo counter has blown up 🤣🤣🤣. Thanks for sharing 🙂😋😎❤
Subscribed with the bell, but today I clicked on the video not just for the food, but also for the outfit. Very nice! You look like such an old school mom. 😄👍
Every week there's a sorry children moment 🤣 this recipe looks amazing, thanks so much for this! I always am so focused on meal prep week to week that I don't think about freezing for longer term. This is such a delicious meal to start with!
YUM! Thank you for the recipe in the "below the video" area! I am off for the next 3 days and I am going to make this! YUM!!!! I am so happy!!! And, I think you have a very "low-key" naughty humour that is just hilarious! 😉😜
Very timely Aunty Liz. Discussing meal planning with my wife. I had stew on my mind but why would I do that if I can do this? Looks great! I just want a little taste...
Easiest subscription I've made! Love your personality and your innuendos! Keep being you! I have a suggestion to make - Since some of us balk away from recipes with gluten in them, is it possible to concoct an alternative when you need to fry/deep fry something. Maybe a short video on substitutes that still tastes OK. I would bookmark that immediately!
Great suggestion! Thanks for subscribing- the flour element in this dish isnt super important so omit it and use gluten free pasta or serve w potatoes!
Thanks! Even though I made this osso bucco many times before, my family never took an interest in watching me make it. When, by chance, they saw me add anchovies, I was critized by my family. You validated my technique when you added the anchovies! Also, I use red wine and beef stock instead of white wine and chicken stock, because I use beef shanks rather than veal. Next time I will try chicken stock and white wine!!!! Also, wouldn't "Uncle Roger" add some MSG?
Awesome dish! This video made me 🤤. Don't worry about the children in the comments section and just do your thing. You are an awesome chef with a very interesting culinary background. You can't help that you are attractive. Sorry, peanut allergy guy.
This looks so good. I love braising. I think my favorite are lamb shanks, though I do love sucking the marrow out of the beef shank bones. How far do you let your tomato paste go? I like to get it browning on the bottom of the pan before deglaziing. And call me weird, but I never discard the parm rinds after the braise is done. I pre cut the rinds into bite size pieces before tossing them in, and they make a yummy cheesy umami surprise when I get one on my fork. Cooking that long, it's like maybe a paneer or a halloumi in texture.
That’s a great idea but i didnt want my kids to have too much salt but id be all over that. I brown it until the colour turns a bit but constant movement to prevent burning.
any slow cooked sauce/ragu is better prepared before and re-heated, beouf bourgignon (although add the fresh bits before serving), bracciole, real bolognese, etc. Your osso bucco looks great! White wine because it's more acid?
Editor: Yes, sorry about that, I made an audio adjustment just before export which introduced a slight delay I hadn't noticed at first. Noted for next time :)
We love it when you “Whip em out and dazzle everyone!!” Thanks Auntie Liz!!
Always a good day when a new video from Auntie Liz pops up in my Feed.
Love the quality on all these videos. Keep rocking!
Glad you like them! Hope your well mate
I love that every time you made an unintentional innuendo, it was like Uncle Rogers face appeared in your mind with that suggestive smirk he does.
Aunti Liz you made my day at 0.:17 🙂 Thank you for sharing your infinite wisdom
Auntie Liz is the queen of the double entendre, no doubt.
#SorryChildren
Splendid Liz and definitely one for when the kids (grown up adults) come for the weekend!
This is a perfect ragú. I always have some sort of ragú in my freezer. In 15 minutes you can have a banger meal. It's amazing.
Perfect right!
"whip them out and dazzle everyone!" .. sorry children. 😂
0:19 Fuiyooohh Aunty Liz!
😂❤
@@siquanwu3131 Peanut allergy guy eating well tonight!
Come for the food, stay for the "Sorry children" moments! This looks divine!
Fuuuuiyoh, Auntie Liz looking like *chefs kiss*!
Definitely my new favourite celebrity chef. Why aren’t you dominating all the top chef iron chef types shows I’d start watching cable tv again to cheer you on.
Cause Michelin star chefs don't do them shows they only host them...
excited for this series!
Pasta dishes keep so well in the fridge/freezer. I haven't made one with Osso Buco before. Will definitely be trying this recipe soon.
Thanks Liz! Looks amazinglingly delicious. Shin is such a lovely cut of beef and also perfect for the slow cooker, so underrated but it it shouldn't be, and so much taste for such good value. I think my innuendo counter has blown up 🤣🤣🤣. Thanks for sharing 🙂😋😎❤
Haha glad you enjoyed :-) Another freezer to feast episode coming this weekend
We all love ❤️ a teabag!! Sorry Children!!
I didn’t even get that til now…lolz
Uncle Roger would be proud 😭
I mentally heard the Hub riff after Liz said it and had to rewind to make sure if I was imagining things haha
Uncle Roger would be proud of you 😂
This dish is right up my street thank you!
Enjoy!
Very good indeed. Just the way that I like to cook.
we all love a tea bag 🤣 looking forward to trying this one and a second trip to Mei Mei in the summer.
"Florence"? Chef Haigh, you're mysterious! I loved the dish! Great video, Chef!
Caught that but don’t know the reference.
Anyone care to enlighten me?
@@coachster Florence Pugh doppelganger-esque
ruclips.net/video/26ixBG5LCXk/видео.html
Subscribed with the bell, but today I clicked on the video not just for the food, but also for the outfit. Very nice! You look like such an old school mom. 😄👍
Mmmmm auntie liz looks delicious! I mean, the dish looks delicious.
NOW u made A great COMBO Madame
Every week there's a sorry children moment 🤣 this recipe looks amazing, thanks so much for this! I always am so focused on meal prep week to week that I don't think about freezing for longer term. This is such a delicious meal to start with!
I haven't had had ossobuco in a long time. What a great idea, this looks amazing- thanks Aunt Liz!
Hope you enjoy
that cheeky shoulder strap falling off at 0:19
YUM! Thank you for the recipe in the "below the video" area! I am off for the next 3 days and I am going to make this! YUM!!!! I am so happy!!! And, I think you have a very "low-key" naughty humour that is just hilarious! 😉😜
Very timely Aunty Liz. Discussing meal planning with my wife. I had stew on my mind but why would I do that if I can do this? Looks great! I just want a little taste...
OMG, that looks delicious! That's gone on my must-make list.
Cute and a damn good cook.
Vincenzo crying 'no, no, no' because you called the carrot, onion and celery mirpoix instead of soffrito 😂😂😂. Thanks for the recipe chef. ❤
Well that is what it is called in French. Not just an Italian thing
Haha the classical french chef training got the better of me
@@naheed03 Really? Well I never... 😏😉🙄😂
Easiest subscription I've made! Love your personality and your innuendos! Keep being you!
I have a suggestion to make - Since some of us balk away from recipes with gluten in them, is it possible to concoct an alternative when you need to fry/deep fry something. Maybe a short video on substitutes that still tastes OK. I would bookmark that immediately!
Great suggestion! Thanks for subscribing- the flour element in this dish isnt super important so omit it and use gluten free pasta or serve w potatoes!
Awesome looking Ragu Auntie Liz.
Thank you! Cheers!
Looks delish! I'm game, let's make it. Oooh, what's this? Nice, a bonus recipe. I'm stealing his, "Great show us how to make it" quote.
This looks wonderful! It also looks super accessible. Thank you for sharing this! : )
i got super excited for a minute!!!
Challenge accepted!
I will be in London before taking a cruise in August. We have Mei Mei on our list to do.
Just Aunty Liz living up to her Aunty title ❤😂
Thanks! Even though I made this osso bucco many times before, my family never took an interest in watching me make it. When, by chance, they saw me add anchovies, I was critized by my family. You validated my technique when you added the anchovies!
Also, I use red wine and beef stock instead of white wine and chicken stock, because I use beef shanks rather than veal. Next time I will try chicken stock and white wine!!!!
Also, wouldn't "Uncle Roger" add some MSG?
Loving the red!
Oh man that is Heaven. ❤
Sure is!!
Yummy!!! ❤❤❤❤❤❤ the food alright...
Brilliant idea!
Awesome dish! This video made me 🤤. Don't worry about the children in the comments section and just do your thing. You are an awesome chef with a very interesting culinary background. You can't help that you are attractive. Sorry, peanut allergy guy.
LOL. Auntie Liz breaking out the Uncle Roger worthy innuendos. Osso Buco looks delicious BTW.
You are more like uncle Rodger each video! Great recipe and lots of fun
that looks amazing
Can tell Uncle Rodger has rubbed off on ya, lol
Great dish Aunty Liz👌
So many viewers in love with auntie. Peanut allergy guy is in trouble. One might be a crazy stalker. Not me. There's already a restraining order.
2:12 "ossoo bookoo" 🤣
Love that juicy lemon 😅
Yummy Liz, yummy ❤❤ ❤
Peanut Allergy Guy should be so lucky to have amazing food everyyay.
Yummy Auntie Liz. 🤙
'That's a powerful stick'...... you knew exactly what you were saying ;)
This looks so good. I love braising. I think my favorite are lamb shanks, though I do love sucking the marrow out of the beef shank bones. How far do you let your tomato paste go? I like to get it browning on the bottom of the pan before deglaziing. And call me weird, but I never discard the parm rinds after the braise is done. I pre cut the rinds into bite size pieces before tossing them in, and they make a yummy cheesy umami surprise when I get one on my fork. Cooking that long, it's like maybe a paneer or a halloumi in texture.
That’s a great idea but i didnt want my kids to have too much salt but id be all over that. I brown it until the colour turns a bit but constant movement to prevent burning.
You’re giving Fallout pre-war vibes with the hair and red dress, so gorgeous
Fabulous meal!
What is the handheld blender? It looks great and I am looking for one to replace my old one that is on its last legs. Thank you
Showstopper? That dress is a showstopper. Slayyyyy
Thanks
Yum this looks way better than vincenzos plate
Haiyaa auntie Liz, why so diirty? Just kidding, I love these videos! 😄
😊 thank you
So....many....innuendos.....cant........resist.....*🤣😂😂
"Give it a good squeeze" 😭😂
Another is roasted red pepper & garlic pasta sauce.
Love dress aunty lizz
aunt liz is on fire,.. 🤣🤣🤣
stunning
...and I'm going to get the super cubes for meal freezing.
Good choice! Il add link to description now
wow
A wise man once said: "Squeeze my lemon, 'til the juice runs down my leg" 😂
Aunty Liz😍😍
Impressive amount of "Sorry children" moments :D
i nearly choked on my instant noodle when she said we all love a teabag
edit: 7 minutes in, yeah uncle is gettin' it
any slow cooked sauce/ragu is better prepared before and re-heated, beouf bourgignon (although add the fresh bits before serving), bracciole, real bolognese, etc. Your osso bucco looks great! White wine because it's more acid?
Yes exactly
There’ should be at least 3-4 sorry children inserts this week from Aunty Liz 😂 , Uncle Roger would be proud, Fuiyoh 😂
I can't believe uncle roger went for ester over liz, haiyaaa.
Liz is married to Peanut Allergy Guy.
God damn... we're in Nigella thirst trap territory here.
Except Liz is an actual chef. Way hotter
And we’re here for it!
Haiyaa - u look pretty !!!!
Being around Uncle Roger too much made Aunty Liz stained and dirty a little bit.
Lol! 😂
But I’m loving it!
0:18 : Lets Make it..
Only for aunty liz and a like ❤❤❤
LMAO!!!!
All those euphemisms coupled with the red dress must have had your husband giving you *that* look from behind the camera, Chef! 🤣🤣🤣
Does your husband shoot and edit the videos? Kudos to him 👏
Love the new edits, with the picture in picture ❤. But on my device it seemed that the audio was out of sync with the video 🤔
Editor: Yes, sorry about that, I made an audio adjustment just before export which introduced a slight delay I hadn't noticed at first. Noted for next time :)
@@AuntieLiz no bother at all, just wanted to let you know! Thanks for the awesome work as usual ♥️
In the U.S. ossobuco this is just sold as Beef shin most of the time..
when the strap is down, you know its goooddd
isn't the cinnamon flavor overpowering?🤔Nice recept ❣️
Not really because of the quantityy of meat but you can also spilt in half. The spice works to well with the ragu.
Good good this good food 👍 uncle Roger like this
Yummy 😋🤤👍.❤💯
Great dish and nice gym outfit😁
Thank you 🤗
is Aunty Liz doing a Nigella Lawson? Haha
Nigella wishes
I wanna see more of Peanut Allergy guy 🥺
soo diiiirty! 😇
You look stunning in red.
Uncle Rodger influenced you in the best way, LOL
0:19 😍😍😍😍😍
Oh I found my Asian Nigella Lawson❤❤ 😅😅😊😊😊😊
Hello
@@AuntieLiz 🫠 oh lizzzz 🥰🥰🥰
I have no words.... Red and HOT!
I like a teabag