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!
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
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! 👌👍
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.
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.
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
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 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
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.
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.
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!
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
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!
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
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
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
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 🙌🏽
I will put a recipe from myself here which you will sure enjoy ( i put it on a German site so this is translated ): Preparation: Dice one or more Habaneros and remove most of the kernels. Put the Haberneros into a glas with honey and let it rest one week. Now you need ( after the week ): 1 Onion, 60g of Ginger 4 Pieces Garlic Sugar 2 bottles of 150ml light soy sauce 0,7l Sake 1kg of Roastbeef ( or more ) Olive oil for cooking Rice Dice the Onion, Garlic and Ginger. Slice the Roastbeef into 4 parts and give it a good crust under high heat in a pot, put the Roastbeef aside and put the diced vegetables into the pot. After a short time give soy sauce into the pot and let it reduce by 1/4th, now add sake and let it cook a bit to get rid of the alcohol. Add some of the prepared Habanero honey ( careful as it's spicy ). Add a small amount of sugar and taste it until it has a light sweetness. Add the Roastbeef again, add water until it's ideally fully submerged but do not add to much that the sauce doesn't loose too much taste. Let it cook until it's very soft, you want it to separate almost by itself. While i usually not do this to meat, it's absolutely necessary to do this here so the sauce can penetrate the meat. I usually use a pressure cooker for 1,5h. Afterwards take out the meat, and reduce ( taste it before and during the process as there is a sweet spot you need to hit ) and strain the sauce. Serve with some rice.
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.
Best TH-cam Cooking Channel and Chef ever. Thank you!
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
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! 👌👍
Ilove you andy❤❤❤❤you’re the best chef…
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.
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 🙏
Ill have to say the variety of recipes you know very impressive good technique and execution!!!!
Love the aromas in the kitchen/house .. 😋
Take care...
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.
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.
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.
Hi chef!! A little tip from Italy! If you cut the nerves the ossobuco will stay flat while you sealing it
3:15 was the funniest giggle from Andy 😂
😆
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 🙏
You Da Man! 😎 And your sweety is beautiful! Thank you both, for sharing with us! Love, Light, and Blessings ❤🙏🤗⚘
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!
Thank you ❤
Thanks for watching!
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 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
Osso Buco is great if coupled with risotto alla milanese (a typical dish from Milan)
Yum 👌
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.
Anchovies are great. As always, another great recipe.
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.
Andy deserves a home Michelin star 🌟🌟
My mouth is watering!
🙏
A beautiful lesson again. Thank-you.
Thanks 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 👌
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
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!
Very, very nice. Just right for autumn / winter in England. Well done chef. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🇬🇧♥
Thank you 🙏
@@andy_cooks your welcome. 👍
With pomme puree Mmmmm 💯💥
Save the rine great for soups and sauce yummy. ❤
I was just thinking about requesting this dish. You read my mind.
Perfect 👌
WOW !!! It looks so delicious !!! Thank you, Andy. Also, your this serving is more than 2 servings in an upscale restaurant.
🙏
Agreed... Fantastic !!!!
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
You are one good chef. Thanks Neal
I love this!!! One of our favorite things to make.. Such an underrated piece of meat. Its just so rich and delicious..
شيف رائع يا اندي أحسنت ياصديقي 😍🌹
متابعكم من مصر 🇪🇬
Osso buco is easily top ten dish ever!
Agree 👌
Yummy chef! Ask 46 for Korean beef Bulgogi bowl for Kate please!
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!
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
Great dish, Chef.
Looks delicious. Thanks for the recipe.
You're welcome!
Hah picture on the preview is awesome 😃
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.
You could make a French Tartiflette, one of the best dish for a cold winter 😉
Looks amazing! I think I will make this next week for my parents!!!
Nice 👌
Great chef. Just subscribed. Can't wait for more of your videos
Thank you 🙏
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
Was expecting it to have tomatoes in it, but this looks just divine.
Such a solid demo, going to try this. I’m bored with my [awesome😊] beef stew and could use a change.
🤜⚡️🤛
One of my favorite comfort dishes! Well done!
Beautiful dish chef! I like to use fish sauce for umami, but I like the anchovies. Much closer to authentic!
Thanks for watching!
This is my very favorite non-seafood dish. I look forward to trying your version. ❤
I'm very surprise to see this. In Argentina is very popular, my mom does it all the time.
When you make little cuts on the outside sinew it doesnt curl up and you get even better browning
Looks so Delicious!!!!
Здорово! Классное блюдо.
Love cow shank...it's so tender😋
nice 👌
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 🙌🏽
Thanks chef!!...
Thanks for watching!
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
I do love your vids - motivates me to cook
Ty Andy,this one's for me))
Yummy 😋 looks so good.
Order up chef
A pilgrim sandwich and a Tabouli salad on the side. For Robert De
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!
Looks lovely
only one suggestion, do some little cuts on the edge of the ossobuco so it doesn't curl up while cooking
I will put a recipe from myself here which you will sure enjoy ( i put it on a German site so this is translated ):
Preparation:
Dice one or more Habaneros and remove most of the kernels. Put the Haberneros into a glas with honey and let it rest one week.
Now you need ( after the week ):
1 Onion,
60g of Ginger
4 Pieces Garlic
Sugar
2 bottles of 150ml light soy sauce
0,7l Sake
1kg of Roastbeef ( or more )
Olive oil for cooking
Rice
Dice the Onion, Garlic and Ginger. Slice the Roastbeef into 4 parts and give it a good crust under high heat in a pot, put the Roastbeef aside and put the diced vegetables into the pot. After a short time give soy sauce into the pot and let it reduce by 1/4th, now add sake and let it cook a bit to get rid of the alcohol. Add some of the prepared Habanero honey ( careful as it's spicy ). Add a small amount of sugar and taste it until it has a light sweetness.
Add the Roastbeef again, add water until it's ideally fully submerged but do not add to much that the sauce doesn't loose too much taste. Let it cook until it's very soft, you want it to separate almost by itself. While i usually not do this to meat, it's absolutely necessary to do this here so the sauce can penetrate the meat. I usually use a pressure cooker for 1,5h. Afterwards take out the meat, and reduce ( taste it before and during the process as there is a sweet spot you need to hit ) and strain the sauce.
Serve with some rice.
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!
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 🙏
Definitely wanna try making this, but Im considering making a cauliflower mash instead.
One tip: cut the "skin" around the osso buco, so it will stay flat.
‘A winter warmer’ 👀
😂😂😂😂😂
😆
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
Looks amazing and I literally picked up a couple shanks yesterday! Ever tried smoking them American bbq-style? The marrow is to die for
Surprised you used white wine mate. Have only ever used red with osso bucco. Will give it a try 👌
Magic🤩 from sweden 🇸🇪🤩
🙏
You should try to make Cambodian amok. I don't ever see foreign chefs trying it.
Lovely. Not tried a non-tomato-based version though. Will try
Order up chef! Lutefisk sandwich. 🎉
Bravo i prefer riso whit zafferano “risotto milanese” and osso buco butter farina limone! Ancora bravo
Damn Chef looks good!
Thank you 🙏
Been asking for this one for a couple of weeks.. so tasty
Bro cook smoked kahawai white sauce on toast with poached eggs! Childhood dish!
Andy, very good, but to elevate the dish, strain the sauce and cook it with some butter.
Professional cook doesn't bring his whisk but doesn't forget the Michelin Man.
Definitely trying this