Hey Brian, I thought I would take a sec to say how much I appreciate the consistency of your channel over the years. Sure , the vids got better here and there. But what your channel didn't do is devolve into crazy click-baity titles and subjects, fast-food critique head-to-heads etc... I've done a lot of years of professional cooking, and can pretty much predict what and how you are going to do to achieve your recipe. But unlike all the other channels out there that came and went from my usual views, I watch ALL your vids, sometimes more than once. Keep up the great work, Merry Christmas bud!
I can't. It's cruel. These baby's are either ripped from their mothers at birth and butchered, or immediately put in a dark crate and kept for a few weeks. They are bottle fed. Never seeing their mother. The reason for the dark crate is to keep the meat tender while growing more meat. Then after a few weeks, the frightened and lonely little baby is pulled from the crate and killed. I'm not a vegetarian. But we owe the animals we eat some respect. And a chance to live a comfortable life for awhile. We don't NEED veal.
@@BombedNevada you should try Brian’s beef stew and 30 min chili recipe. Both require the beef BTB, and I got complemented on both by my mom, who typically hates western recipes.
Hey Bri. One small trick used here in Milano is to add a little spoon of Bone Marrow while you're mixing the Risotto at the end. Also put some as a garnish on top when you're serving. This me Risotto alla Milanese
Best kind of sponsorship - where the product is actually good. Shame I can't easily get it here in NZ, but I try to keep some Better than Bouillon in the pantry here. Recently I've started using hondashi when I'm short of stock, bit like the anchovies it doesn't make things taste fishy and works well adding a little umami bomb and some more depth of flavour.
Hey Brian, I think you missed an opportunity to recommend a low cost alternative. I made osso Buco last week with beef shanks. The total cost for two large shanks was $6. It’s one of the cheapest braises I have made. I’ll concede that it’s a little less special than veal but it’s easily as good or better than beef burgundy or a pot roast.
@ I heard that and I buy bone in short ribs several times per year. They aren’t cheap. At my butcher 5lbs would run about $75. Having had all 3 options I think the beef shanks closer replicate veal shanks and they are a fraction of the price.
Agreed, beef shanks work to give an 80% result and are much less money. And if I’m giving out coin for short ribs, it’s going for Galbi most of the time. I can’t help myself.
Please make a tamales video for this christmas I'm korean and my mexican boyfriends family asked me to make it bc they loved your turkey and enchiladas so much :)
I absolutely love this dish! I make it usually only once a year when it gets really cold in late January/early February. I will use your trick of blitzing the vegetables in the food processor rather than finely dicing them. Great idea!
Tasty, approachable recipe, as always. And on a more fun note, congrats Bri on landing the BTB sponsorship. You’ve been winking at those guys for a while. Glad to see them take notice! Been using that stuff forever and it’s a secret weapon indeed!
That glass shelf in your fridge holding the dutch oven is the real MVP haha. but seriously though, love your recipes, all of the ones ive tried have been absolute bangers. I gotta try this as soon as i can find veal shanks.
The Thanksgiving turkey was mind-blowing. Followed every step including the Typhur. Very happy crowd here in Boston. This Ossobuco is up next! Thanks Brian!
Wow, looks delicious! Pork osso buco is also available (much cheaper but likely not as good as veal). Fun fact, in French, the expression for surgeon's knot is "butcher's knot". Happy holidays!
Bri, your recipes have been instrumental for my grad school experience. I especially appreciate how you put so much work into making recipes that are tasty yet cheap and accessible. From a guy who is a little short on time and money, it makes all the difference. Thank you for what you do, and Happy Holidays!
You turned me onto Better Than Bullion a while back and it’s life changing. I keep the beef and chicken around and never have to worry about running out or forgetting to buy stock.
My wife has made this with regular beef shanks and I'll tell ya it's super delicious that way too if veal is hard to find or you have ethical concerns about veal.
I suspect he chose short ribs because they will give you a similar cook time to veal shanks. Beef shanks can certainly be used but be aware that you'll definitely need a longer cooking time, maybe an additional hour?
I also wondered this. My guess is that he, in fact, made the risotto on the same day as finishing the dish. Heated up risotto would work but the finesse of the dish would be lost.
Glad you finally got sponsored by better by bouillon lol. I’ve been using it for a few months and I’m never going back to basic stock. Still gotta try making my own at some point though.
You forgot the most important aromatic: the Gremolata 😊 (lemon zest, garlic, parsley - chop it and give something on the hot Ossobuco, the aroma develops from the heat). I also usually give the flour on the meat and some nutmeg, and I use chicken broth and a light Rosé vine for the Ossobuco.
Hey Bri, you made it once again! You make me wanna go immediately to buy all the stuff for this dish and cook it! This happens every single time! Love ya! Greetings from Germany
I made this dish (not the recipe here, but the dish) for a dinner party years ago. Probably one of the most amazing things I've ever eaten. Also, the leftover brazing liquid is unbelievably flavorful, and I think I ate an entire loaf of bread dipped into it. We used ox tail though, gets around the eating a baby thing. Still very expensive and hard to find.
Try Gremulata instead of just parsley - it’s a SICK upgrade! Chopped parsley, lemon zest and garlic + little bit of EVO - mix up and YUM. Great video and love the fail proof process. Nothing worse than stovetop braising to find that some sides of meat were not submerged - totally different result!
What a coincidence - just bought some shanks today to make this tomorrow! I usually make it with mashed potatoes. I'll consider your risotto instead, it looks amazing and I have some safran in a counter that I don't know what else to use in.
Hello! I just recently found your page and I’m hooked! You have an amazing talent of making truly unique recipes while being very throughout in how to make the actual recipe. It’s super impressive and greatly appreciated!! I don’t know if you accept ideas or request but I was wondering if you have any veggie burgers up your sleeve? I’ve watched your three recipes for Mac n cheese recipe and the three recipes for chicken salad… I was wondering if you could maybe do three veggie burger recipes- like a black bean, lentil, etc?? Honestly whatever floats your boat but it would be greatly appreciated! I hope this comment finds you and, again, thank you so much for your content!! Keep on keepin on 😁💕
Anchovies in the braise ,, whoa ,,, Better Than, best cooking additives / tip on this channel, your univ/college kids living on their own, will Love this in their kitchen ,, Now in Costco in Canada for folks looking for it.
when I'm cooking for people who don't consume alcohol, I usually substitute a tbsp of good vinegar for a cup of wine. Depending on the recipe "good vinegar" can be apple cider vinegar, sherry vinegar or plain wine vinegar.
Can't be affordin' ossobuco this year, so I'mma be making pot roast, haha, but I love your content. I watch even if I have no intent on cooking the dish because you show a lot of techniques that can be useful for the everyday cook. Thanks, and keep it up.
@PaulRiesland true! I'd buy shanks for sure if I was buying fresh, but I luckily have a nice 5ish pound chuck roast in my freezer that has Christmas feast written all over it, haha.
Great recipe! I want to try making a good risotto sometime. Any chance you can put your spin on Sauerbraten one of these days? It's a favorite but mine tends to come out dry and stringy vs tender and wonderful.
Wait - we're not re-warming the risotto right? I was under the impression that is pretty difficult to do well - unless there's a restaurant trick (I thought that was par-cooking and cooling on a sheet tray, and then finishing in the pot, but again, any tips appreciated!)
Question - if you make the risotto while the ossobuco is braising, but you refrigerate the meat overnight, what do you do with the risotto overnight and how do you re-heat it the next day?
Hey Bri, you use Better than Boullion paste in many of your dishes. But it is not quite available here, in Europe. But the demi-glace is easy to get. What proportion would you use if you have to sub better than boullion paste with demi-glace?
Its an interesting choice to me in contrast to the chef at a small Italian restaurant I worked to roast the meat and cook the vegetables separately. The chef would roast his vegetables with the shanks before breaking down to add into the braising liquid / sauce. Doing so let him utilize the drippings and combine the cook process for the ingredients.
Hey Bri, went to about 4 different butcher shops around me (KC) and can't find veal or beef shank! I'm close enough to St Louis that I'm willing to make the drive out there, which butcher shop do you recommend there?
The flavor is quite difference due to the fact that the calf hasn't spent a long time eating grass, and due to the age difference the veal will have more collagen.
Veal shank is far more gelatinous, which gives a different texture both to the sauce and the meat. Beef has hopefully spent more time in the pasture and developed muscle which is generally a good thing, but will take a little longer to cook through, and again contribute to the different texture. That all said, a lot of the beef you can buy in supermarkets is very young, almost veal already. I make osso buco with veal and beef depending on what is the best bargain of the day.
Ossobuco is one of my favorite luxury dishes but I've never had the courage to actually make it. This looks so approachable, and you make everything look "easy" like I could achieve that final plate! Thanks for the amazing content as always, Bri, and Happy Holidays to you, Lorn, and your families!
LOL, here in Mexico, Ossobuco (known as "chamberete") is used for a lot of stews and can be found much much cheaper than shortrib. Which goes on to show how prices are artificially manipulated.
It's not artificially manipulated. Here in the US veal simply isn't popular because so many people feel bad about eating "babies". So it's rare and hard to find, hence, expensive.
re: salt -- i've been following kenji lopez alt's ratio of 1.5~2% salt per kg of meat and it has been treating me quite well. but yeah, most recipes i've seen for home cooks on youtube don't put enough salt.
This looks great but I would skip the foil on the sheet tray so I can deglaze the tray and add that liquid to the sauce. And, placing the braise in the fridge overnight will cause the fat to congeal on the top where it's easy to remove. This step was omitted from the video for some reason.
Here in Tuscany ossobuco is a cheap cut (even the veal one, nit just the beef one). Btw it's good even only by just stove stewing for 2+ hours at low heat with just onion carrot and celery and some water, no need to ovensear it. So much less effort.
To each their own but i would prefer to just sear on stovetop instead of the oven. That is just extra dishes to wash (that is harder to clean) and having to preheat the oven is just another thing.
Hey Brian, I thought I would take a sec to say how much I appreciate the consistency of your channel over the years. Sure , the vids got better here and there. But what your channel didn't do is devolve into crazy click-baity titles and subjects, fast-food critique head-to-heads etc...
I've done a lot of years of professional cooking, and can pretty much predict what and how you are going to do to achieve your recipe. But unlike all the other channels out there that came and went from my usual views, I watch ALL your vids, sometimes more than once.
Keep up the great work, Merry Christmas bud!
heyyy, don't tell me you don't love watching the same fast food slop reviews for 174472 weeks in a row
@AlexandraAndStuff haha
Say it again for the people in the back!!!
I'd like to add... that I always learn something. 1st watch or 7th watch
Congrats on the Better than boullion sponsorship! A long time coming
One thing I appreciate about your videos is that you offer a less expensive alternative when making high end food. Very considerate. Cheers!
"If you can get past the fact you're eating a baby..." Amazing. Laughed out loud. Great video!
I can't. It's cruel. These baby's are either ripped from their mothers at birth and butchered, or immediately put in a dark crate and kept for a few weeks. They are bottle fed. Never seeing their mother. The reason for the dark crate is to keep the meat tender while growing more meat. Then after a few weeks, the frightened and lonely little baby is pulled from the crate and killed. I'm not a vegetarian. But we owe the animals we eat some respect. And a chance to live a comfortable life for awhile. We don't NEED veal.
@@shadowgirl8038☝️
@@shadowgirl8038none of that is true
@@shadowgirl8038 That's decades-old info you're regurgitating.
@@shadowgirl8038 Exactly.
Better than Bouillon is the best. Keep 2 on hand at all times
1 chicken and 1 beef, you too?
@ 1 chicken in the fridge one in the cupboard for backup! I haven’t tried any of the other flavors but maybe this is my sign to branch out
@@BombedNevada you should try Brian’s beef stew and 30 min chili recipe. Both require the beef BTB, and I got complemented on both by my mom, who typically hates western recipes.
Hey Bri. One small trick used here in Milano is to add a little spoon of Bone Marrow while you're mixing the Risotto at the end. Also put some as a garnish on top when you're serving. This me Risotto alla Milanese
Best kind of sponsorship - where the product is actually good. Shame I can't easily get it here in NZ, but I try to keep some Better than Bouillon in the pantry here. Recently I've started using hondashi when I'm short of stock, bit like the anchovies it doesn't make things taste fishy and works well adding a little umami bomb and some more depth of flavour.
Hey Brian, I think you missed an opportunity to recommend a low cost alternative. I made osso Buco last week with beef shanks. The total cost for two large shanks was $6. It’s one of the cheapest braises I have made. I’ll concede that it’s a little less special than veal but it’s easily as good or better than beef burgundy or a pot roast.
@ I heard that and I buy bone in short ribs several times per year. They aren’t cheap. At my butcher 5lbs would run about $75. Having had all 3 options I think the beef shanks closer replicate veal shanks and they are a fraction of the price.
@@xxbryan715xx Yeah, short ribs, oxtails, and other common alternatives have themselves become quite expensive.
@@xxbryan715xx Brian's been loadin' up on the $150-200 recipes lately.
Agreed, beef shanks work to give an 80% result and are much less money. And if I’m giving out coin for short ribs, it’s going for Galbi most of the time. I can’t help myself.
@@The_CardWizard short rib is not a low cost alternative
This is probably one of the best cooking channel out there! Thank you for your great work this is inspiring me loads!
Please make a tamales video for this christmas I'm korean and my mexican boyfriends family asked me to make it bc they loved your turkey and enchiladas so much :)
I absolutely love this dish! I make it usually only once a year when it gets really cold in late January/early February. I will use your trick of blitzing the vegetables in the food processor rather than finely dicing them. Great idea!
On the hunt for a new holiday recipe to try, just as this hit my front page! Thank you again Brian!
Bravo for the grounded saffron, this is the way!
Tasty, approachable recipe, as always. And on a more fun note, congrats Bri on landing the BTB sponsorship. You’ve been winking at those guys for a while. Glad to see them take notice! Been using that stuff forever and it’s a secret weapon indeed!
That glass shelf in your fridge holding the dutch oven is the real MVP haha. but seriously though, love your recipes, all of the ones ive tried have been absolute bangers. I gotta try this as soon as i can find veal shanks.
The Thanksgiving turkey was mind-blowing. Followed every step including the Typhur. Very happy crowd here in Boston. This Ossobuco is up next! Thanks Brian!
Me too. It was AWSOME!
Lid-on to finish the rice is an awesome tip. Thanks!
Wow, looks delicious! Pork osso buco is also available (much cheaper but likely not as good as veal). Fun fact, in French, the expression for surgeon's knot is "butcher's knot". Happy holidays!
Bri, your recipes have been instrumental for my grad school experience. I especially appreciate how you put so much work into making recipes that are tasty yet cheap and accessible. From a guy who is a little short on time and money, it makes all the difference. Thank you for what you do, and Happy Holidays!
Way to go Brian with a BTB sponsorship. My favorite base.
You turned me onto Better Than Bullion a while back and it’s life changing. I keep the beef and chicken around and never have to worry about running out or forgetting to buy stock.
My wife has made this with regular beef shanks and I'll tell ya it's super delicious that way too if veal is hard to find or you have ethical concerns about veal.
I try to buy the smaller diameter Beef Shanks, but the larger ones are just as awesome with more meat!
Hey Bri! Looks delicious! I bet it would work really well with bone in beef shin (UK) or shank (US). 🙂😋❤
Hey, Bri….do you ever bother immersion blending the sauce? And do you do a gremolata?
Why not use beef shank as an alternative to veal shank? I can get beef shank super readily but veal is very very rare.
I suspect he chose short ribs because they will give you a similar cook time to veal shanks. Beef shanks can certainly be used but be aware that you'll definitely need a longer cooking time, maybe an additional hour?
Just noticed that Wild Fork stocks veal osso buco at a reasonable price.
You didn't say if you made the risotto the same day, which it seems like you did. If so, how did you re-heat the risotto the next day?
I also wondered this. My guess is that he, in fact, made the risotto on the same day as finishing the dish. Heated up risotto would work but the finesse of the dish would be lost.
@@avery9463 Definitely makes more sense doing it that way.
He also didn't mention when exactly he removed the string.
I believe it is also called the ligature knot
Reference Ashley Book of Knots #461, #463, #1209
Glad you finally got sponsored by better by bouillon lol. I’ve been using it for a few months and I’m never going back to basic stock. Still gotta try making my own at some point though.
Anchovies…yes, sir! Cheers from Tulua, Colombia 🇨🇴
You forgot the most important aromatic: the Gremolata 😊 (lemon zest, garlic, parsley - chop it and give something on the hot Ossobuco, the aroma develops from the heat). I also usually give the flour on the meat and some nutmeg, and I use chicken broth and a light Rosé vine for the Ossobuco.
yhis is the perfect answer thanks
That, looks, incredible…the sauce color is my kind of thing - perfect. Thanks for this video brother!
You bet your ass I’m gonna make this for my fiancé. Also, better than bullion is a legitimately good sponsorship!
I use beef shanks since I can find that easier than veal. We love ossobuco! Yum.
I just need to get Hunter's album and then I will finally try making ossobuco at my next dinner party.
Would be a shame if something happened to your nice TV.
In Spain, they don’t even start eating until midnight.
it has a nice, oak-y afterbirth
Congrats on the BTB sponsorship!!
Not the first time they sponsored. However, he's used BtB since the beginning, long before he was ever sponsored :P.
Oh man - this looks divine. And frankly, I've been terrified of trying risotto but that technique seems totally doable so I may give it a whirl!
Merry Christmas and happy New Year 🎉
Your sauce looks incredible! What a special meal for the holidays. Merry Christmas you guys🎄
Hey Bri,
you made it once again! You make me wanna go immediately to buy all the stuff for this dish and cook it! This happens every single time!
Love ya! Greetings from Germany
I made this dish (not the recipe here, but the dish) for a dinner party years ago. Probably one of the most amazing things I've ever eaten. Also, the leftover brazing liquid is unbelievably flavorful, and I think I ate an entire loaf of bread dipped into it. We used ox tail though, gets around the eating a baby thing. Still very expensive and hard to find.
Nice! I picked up some veal shanks at my local CSA and was gonna figure out what to do with it. Good timing!
Try Gremulata instead of just parsley - it’s a SICK upgrade! Chopped parsley, lemon zest and garlic + little bit of EVO - mix up and YUM. Great video and love the fail proof process. Nothing worse than stovetop braising to find that some sides of meat were not submerged - totally different result!
Hey Bri, I'm wondering why you went with flour over gelatin, which you'Ve used for past beef stews. Love your channel!
What a coincidence - just bought some shanks today to make this tomorrow! I usually make it with mashed potatoes. I'll consider your risotto instead, it looks amazing and I have some safran in a counter that I don't know what else to use in.
Do let us know how it turns out
Hello! I just recently found your page and I’m hooked! You have an amazing talent of making truly unique recipes while being very throughout in how to make the actual recipe. It’s super impressive and greatly appreciated!!
I don’t know if you accept ideas or request but I was wondering if you have any veggie burgers up your sleeve? I’ve watched your three recipes for Mac n cheese recipe and the three recipes for chicken salad… I was wondering if you could maybe do three veggie burger recipes- like a black bean, lentil, etc?? Honestly whatever floats your boat but it would be greatly appreciated!
I hope this comment finds you and, again, thank you so much for your content!! Keep on keepin on 😁💕
Anchovies in the braise ,, whoa ,,,
Better Than, best cooking additives / tip on this channel,
your univ/college kids living on their own, will Love this in their kitchen ,,
Now in Costco in Canada for folks looking for it.
You are supposed to say LETS EAT THIS THINGGGGGG. i miss that.
Thank you so much for being explicit about eating a baby. That was the spit-take I needed in this dark time. I appreciate you so much.
My grocery store sells Beef Shanks in this identical size. Very inexpensive and a great alternative. 🎉
you my homey Brian aint stop posting.
I've been waiting for this one!!!!! I LOVE ossobuco
Fabulous video! Thx
What would you substitute for red wine?
Pomegranate juice ( POM ) perhaps ?
when I'm cooking for people who don't consume alcohol, I usually substitute a tbsp of good vinegar for a cup of wine. Depending on the recipe "good vinegar" can be apple cider vinegar, sherry vinegar or plain wine vinegar.
Where's the gremolata Bri? It's essential. Also, my favourite part of osso buco is scooping out the marrow and spreading it on toasted bread.
Can't be affordin' ossobuco this year, so I'mma be making pot roast, haha, but I love your content. I watch even if I have no intent on cooking the dish because you show a lot of techniques that can be useful for the everyday cook. Thanks, and keep it up.
Use Beef Shanks! Cheaper than the roast.
@PaulRiesland true! I'd buy shanks for sure if I was buying fresh, but I luckily have a nice 5ish pound chuck roast in my freezer that has Christmas feast written all over it, haha.
@@nastynate46 That sounds great! I have one in the freezer too! Out it comes. Happy Holidays!
Great recipe! I want to try making a good risotto sometime. Any chance you can put your spin on Sauerbraten one of these days? It's a favorite but mine tends to come out dry and stringy vs tender and wonderful.
Wait - we're not re-warming the risotto right? I was under the impression that is pretty difficult to do well - unless there's a restaurant trick (I thought that was par-cooking and cooling on a sheet tray, and then finishing in the pot, but again, any tips appreciated!)
Question - if you make the risotto while the ossobuco is braising, but you refrigerate the meat overnight, what do you do with the risotto overnight and how do you re-heat it the next day?
I would ask how did you reheat the risotto and keep it seeming fresh?
Hey Bri, you use Better than Boullion paste in many of your dishes. But it is not quite available here, in Europe. But the demi-glace is easy to get. What proportion would you use if you have to sub better than boullion paste with demi-glace?
Its an interesting choice to me in contrast to the chef at a small Italian restaurant I worked to roast the meat and cook the vegetables separately. The chef would roast his vegetables with the shanks before breaking down to add into the braising liquid / sauce. Doing so let him utilize the drippings and combine the cook process for the ingredients.
Hi. Known the better than from your channel and they are good.
May I know how long it will take to sear? Thanks
For April fools, you should do a weeknighting video, but make it something that takes days to prepare. Lol
Bro, you da best!!!
My ALL TIME FAVORITE MEAL.
Oh, no you didn’t.
THANK YOU
THANK YOU
THANK YOU
Thanks!
Yes!!! LOVE Osso Buco!!!
Hey Bri, went to about 4 different butcher shops around me (KC) and can't find veal or beef shank! I'm close enough to St Louis that I'm willing to make the drive out there, which butcher shop do you recommend there?
Digreggorio, short ribs or chuck are also great. Veal is good but not worth driving a long way for in my opinion.
Veal is a bit pricey, so I'm going to use venison shanks and see what happens. Great video, thank you.
You'll likely need to add some fat. Venison is much leaner than veal would be
My neighbor used elk and he said it came out amazing.
dude Bri, I love DiGregorios!
Could I use a bit of fish sauce instead of anchovies?
how about both?
Some Worcestershire Sauce?
yes
What is the difference between veal shanks and beef shanks other than tenderness?
The flavor is quite difference due to the fact that the calf hasn't spent a long time eating grass, and due to the age difference the veal will have more collagen.
Veal shank is far more gelatinous, which gives a different texture both to the sauce and the meat. Beef has hopefully spent more time in the pasture and developed muscle which is generally a good thing, but will take a little longer to cook through, and again contribute to the different texture. That all said, a lot of the beef you can buy in supermarkets is very young, almost veal already. I make osso buco with veal and beef depending on what is the best bargain of the day.
Yes!!!❤❤❤
0:34 why is veal so expensive in the us??? here in europe i can get veal ossobuco for roughly 12€ per kilo (about 6$ per pound)
Because people here feel bad about eating "baby cows", so veal isn't popular. Thus, it's rare and hard to find, hence, expensive.
"A thousand grams of stock" sounds so weird 😂 like saying "a hundred cents" instead of "one dollar"
Liquid volume is measured in litres and millilitres, not grams.
It bugs me every time 😂 I wish he would just say one litre and however many fluid ounces it is.
@@Behind_the_Wall_of_Sleep sometimes it isn't about the volume but about the weight ratios.
@@avwie132 Stock is basically water. Thus, 1 kilo = 1 litre.
@ if your stock is basically water you’re doing something wrong 😂
Can you do a video making Spanish paella
Another good one Bri. But I will also file this in the “no one will do all this” category.
If veal shank is too pricey I recommend subbing in oxtail instead, I actually prefer it to shank.
I hear Ossobuco is buku awesome
Love veal. Looks so delicious.
Ossobuco is one of my favorite luxury dishes but I've never had the courage to actually make it. This looks so approachable, and you make everything look "easy" like I could achieve that final plate! Thanks for the amazing content as always, Bri, and Happy Holidays to you, Lorn, and your families!
I'm a little confused why you would use better than as well as store bought? why not just double the better than and add water?
LOL, here in Mexico, Ossobuco (known as "chamberete") is used for a lot of stews and can be found much much cheaper than shortrib. Which goes on to show how prices are artificially manipulated.
It's not artificially manipulated. Here in the US veal simply isn't popular because so many people feel bad about eating "babies". So it's rare and hard to find, hence, expensive.
In Albania, they sell veal shanks for 15$/kg.
re: salt -- i've been following kenji lopez alt's ratio of 1.5~2% salt per kg of meat and it has been treating me quite well. but yeah, most recipes i've seen for home cooks on youtube don't put enough salt.
You can substitute oxtails for the shanks.
I am so glad better than bouillon is now a sponsor. You and your channel are the reason I use this product all the time. lol
Damn! On my way! 🔥
This looks great but I would skip the foil on the sheet tray so I can deglaze the tray and add that liquid to the sauce. And, placing the braise in the fridge overnight will cause the fat to congeal on the top where it's easy to remove. This step was omitted from the video for some reason.
Beautiful, beautiful, Brian! I know it's delicious!
I use pork shanks. They are fabulous and at $3.50 per pound a bargain. Otherwise similar technique. A dash of ground nutmeg
Here in Tuscany ossobuco is a cheap cut (even the veal one, nit just the beef one). Btw it's good even only by just stove stewing for 2+ hours at low heat with just onion carrot and celery and some water, no need to ovensear it. So much less effort.
Did you make the risotto the day before as well? I'd think the risotto wouldn't be as "creamy" if it was made the day before.
Damn son 👏👏👏
Bro! This is straight up food p*rn and I LOVE IT!!!
this is almost perfect - only - you forgot the granola please do not forget the granola with the ossobuco the best dish ever
gremolata
U make the best videos fyi
Hey Bri-what can I sub for red wine?
I wonder how beef cheek/cachete would work in this.
To each their own but i would prefer to just sear on stovetop instead of the oven. That is just extra dishes to wash (that is harder to clean) and having to preheat the oven is just another thing.
I just bought a piece of ossobuco and was going to search for a recipe lmao