THE ONE DINNER I ALWAYS MAKE TO IMPRESS MY GUESTS | SAM THE COOKING GUY

[@msteffes1]

I didn’t notice the construction noise or really notice any gardening noises either. These look excellent I need to make them, thank you.

[@butopiatoo]

They're whining

[@bradb5850]

Zero noise. great microphones

[@VeganV5912]

@@butopiatoo Heart attack pictures, fatty foods is animals clogged arteries : kzbin.info/www/bejne/Z2bamIypidSCiK8 !!! kzbin.info/www/bejne/pnezd6Gem9p_qKc Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!

[@VeganV5912]

@@bradb5850 V👇iagra is eating animals, fat deposits clog the arteries !!! Erectile dysfunction 🥩 blockage inside your, do you know what 😮👇 kzbin.info/www/bejne/Z2qmhq2ceLSphsU 2 minutes. kzbin.info/www/bejne/mpmwZGqhd86rosU

[@VeganV5912]

🤥.. 🐮🔪⛓😭/😵🔴🦠🍖🐔. Hypoooocrite 🤥. Big Time !!!! Over a frigging 5 minute hamburger etc !!!!!! CuIt🔴foIIowing !!!! Don’t hurt your dog 😍🤗🐶🤥 . You don’t hurt your cute little bunny rabbit 😍🤗🐰🤥 ! You can have vegan burgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos..... without murder !!! Simple !!! ✅🤷🏼‍♂️. Vegan burgers blindfold test, Number 1 ever, delicious !!!! KZbin delicious vegan food, cheap and delicious !!! It’s time to change ✅😉

[@gtkinney2082]

Just wanted to say thank you for helping me fall back in love with cooking, once again! I let some shitty life circumstances mentally take away a lot of things that I once loved, and you are most certainly responsible for bringing me back to cooking. I’ve made your honey mustard steak multiple times now, and have been using my Nakiri and STCG cast iron often. Thank you Sam and Max, for always keeping me entertained, and thank you, Chance, for being so dreamy.

[@teeteepimentalrogers4386]

Noise was not an issue at all. I've never seen this cooked before, so thank you for the demo and recipe! Can't wait to try it out! Much love! ♥️

[@SierraADV]

Agreed. We don't hear the background noise much, but it has become a part of the micrculture of your show. Don't mess with success.

[@VeganV5912]

🤥.. 🐮🔪⛓😭/😵🔴🦠🍖🐔. Hypoooocrite 🤥. Big Time !!!! Over a frigging 5 minute hamburger etc !!!!!! CuIt🔴foIIowing !!!! Don’t hurt your dog 😍🤗🐶🤥 . You don’t hurt your cute little bunny rabbit 😍🤗🐰🤥 ! You can have vegan burgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos..... without murder !!! Simple !!! ✅🤷🏼‍♂️. Vegan burgers blindfold test, Number 1 ever, delicious !!!! KZbin delicious vegan food, cheap and delicious !!! It’s time to change ✅😉

[@oliverhopkins8074]

He’s definitely leader of a local neighbourhood association. Those busybodies are all tossers

[@unconsciouscreator3012]

When folks are worried about appearances you should always let them feel they are dissappointing, this is how they feel worthy of sainthood and the plus is they they get to try harder to impress you!

[@melissahart7760]

Made this for my wife tonight, it made our whole night it was absolutely delicious 🎉 thank you for sharing this and God Bless ❤

[@viperaddictcarfanatic6321]

I am a long haul truck driver for fed ex and literally spend hours a day watching your videos. It gets me through my shift so much faster and it gives me something to look forward to making when I get home from a long week. You guys also give me some good laughs so thank you!

[@artkesh7452]

While driving the truck ?

[@BuyongoPhiri]

You shouldn't be watching and driving mate.

[@patrickhayes6348]

No wonder my shits always late

[@viperaddictcarfanatic6321]

@@artkesh7452 yes, I’m a professional

[@viperaddictcarfanatic6321]

@@patrickhayes6348 I average 690 miles a day and governed at 65 mph, and drive the storms and crazy weather, your “shits not late” because of me. Your welcome -Santa claus

[@williamsheffield1134]

My wife have been going back and forth and round and round for weeks trying to decide what to do for Christmas dinner. And now we know! She took one look at those beef shanks and practically yelped, “That’s what I want you to make!” And I very happily responded, “Yes, dear.” 😃

[@AustinBoil]

If you want to live a long, trouble free life that should be your answer to everything!

[@robotaustin12]

How was it?

[@amarenee2020]

Noise is barely noticeable! No need to worry!! This looks awesome, definitely going to try it if I can find the meat. I live in rural part of Costa Rice and some cuts aren’t always available! Love your cooking! Thank you! Happy Holidays!!

[@chested6440]

Hello, how are you doing dear?

[@VeganV5912]

@@chested6440

[@ouinche74]

Been there in the Uvita region and was able to find some just need to make sure you go butcher, the regular Mercado don't always carry them

[@biggianthead17]

At the end, remove the 4 pieces of meat. Use an immersion blender to liquefy the mirepoi and strain using a double mesh strainer. Add 2 tablespoons of butter. Now the sauces is ready... and silky smooth and elegant. Yummy. Thank you for the recipe... it's very similar to mine.

[@purgetheXYs]

Thank you cuz I did this when i made it the other day and the sauce was bussin

[@andre2679]

Can you serve the sauce with pasta instead of polenta?

[@biggianthead17]

@@andre2679 I've never tried it with pasta, but I have used mashed potatoes... and the results have been spectacular. I usually don't discourage experimentation so go for it... but deep down, I don't feel that pasta would work here. Try it and see if you like it.

[@teresatiberia1643]

Can I use red wine instead of the beer?

[@biggianthead17]

​@@andre2679Pasta with Osso Buco? I don't think so... unless you use Orzo...or rice.

[@oli2767]

I’m a Cali native and I’ve never been more in love with cooking. You make these recipes look so fun and easy. Every time I make one of your recipes my family thinks I’m a chef. Keep up the great work!

[@KH-le5fx]

The audio was fine. Making this dish this weekend. Looks great. Happy holidays to all of the crew that makes the show possible. Thanks for all the hard work.

[@Shane-un8pe]

he always complains about the noise from the neighbor's gardeners and whatnot but it's never a big deal.

[@VeganV5912]

@@Shane-un8pe

[@brieg7527]

I can hear the “noise” but it truly doesn’t bother me. But wow this dish looks amazing bravo! Also thank you for making such quality content!! It was a blessing during finals week for a quick break!

[@solarisdreamz]

Can't hear anything but Sam's glorious voice and cooking. Give Jr. a valium. We love him too.

[@customoffroadanddiyanythin1332]

That looks amazing!! Sam's recipes are the best. My cooking abilities have came along way over the years I have watched your channel.

[@customoffroadanddiyanythin1332]

Really?? Get that crap off of here

[@mr.commonsense8281]

I’m all in for this dish! That bone marrow got me drooling! Keep cooking!

[@cameronnye7800]

I never notice the noise until you guys point it out! This looks amazing! I've never cooked beef shank before, but I now know what I'm making the first time we have them! Thanks STCG and crew! Happy holidays to you all

[@woodstog]

I have already made this dish 3 times. Just finished the last portion for tonight’s dinner. It’s simply fantastic. Thanks for sharing.

[@tomesposito9434]

I've had this dish a bunch of times at Italian restaurants and it always seemed like something us "mere mortal" cooks could never make. But Sam you let us peek behind the curtain to see that it's not that difficult to make! And who wouldn't want to make this!! I know what I want to have for my birthday in a few weeks!!! Thanks again Sam for all the great tips and fun videos.

[@jimgarthoff6319]

Can barely hear the background noise except the jets. But doesn't bother us, the wife and I, one bit. Thanks for all your great work. We watch every new episode, and are catching up on all the old episodes. Weve made a few renditions of your videos, and are planning on getting a recipe book. Keep up the awesome ideas.

[@j_b_9381]

This video has reminded me how amazing braised beef can be. A place I used to work at 10-12 years ago did a braised oxtail nearly identical to this recipe. However, they did not have the fresh made polenta to accompany it. I think I know what my Sunday dinner recipe for the family is going to be now.

[@patron40silver]

Braised beef shanks, mmmmmm. One of my all time favorites and one of the easiest to make. Pretty similar recipe. I use bay leaves, instead of thyme, no soy sauce/ paste, and red wine instead of beer. I serve mine with garlic mashed potatoes. Not much better for dinner on a winter night.

[@matthewkemp3469]

An ultimate comfort food! That over polenta is to die for! Beautiful prep and cook Sam! Absolutely love it.

[@AustinBoil]

@Lala Heck with the recipe...let's roll

[@Talian1]

I rarely actually hear the noise. I'm paying attention to you Sam. I can't wait to try this recipe it looks phenomenal.

[@greggarvanitis1562]

Holy s**t just made this...was totally amazing!!! Definitely on the do this one again list. Thank you Sam you never disappoint

[@aussiecue]

Lemon zest with the parsley topping or a full Gramolata sauce really compliments this dish. It freshens up what is a very deep umami with a high end zing.

[@ac8274]

“Everything’s done. The Osso bucco just has to braise for another 3 hours.” -Jan Levinson

[@jamesking9807]

Three hours from now or three hours from earlier, like 4 o'clock?

[@charchles]

You know, Pam, in Spain, they often don't even start eating until midnight.

[@joepuskorius2908]

When in Rome

[@ac8274]

Ugh...not even close...

[@patnorris2817]

Snip snap! Snip snap! Snip snap! Do have any idea the toll that takes on a man?

[@darkomtobia]

Your sound is always at a good level to hear over anything going on when you're filming.

[@Staria90]

It's here!! It finally happened!! Im "living my best knife" with the Nakiri!! Max, thanks for answering all of my husband's questions! It was supposed to be a Christmas gift but he was so excited he gave it to me early! You guys are amazing!

[@jimsingleton3790]

I have been wanting to make this dish. I have watched several chefs make it, but somehow I knew that yours would be the best! And I was right! I'm making this tomorrow, thanks! You're the best!

[@dheezknutz]

Sam said “I love the bone. There’s something about the presentation with the bone.” Classic Sam.

[@davidvanleeuwen2583]

When I go to sleep tonight , I'm dreaming Osso Bucco. I'm not only going to impress my guests this holiday season, with this great recipe, but I'm going to blow all their minds with the fact that I alone, brave and determined, accomplished this endeavor. I am becoming determined and fearless on my quest to prove to myself and family that I can cook great stuff. I CAN DO THIS! Thank you for the guidance as always, now I'm going to find some big ASS beef shanks.

[@AustinBoil]

Ok David, wake up from your dream...all that liquor before bed does funny things to your head.

[@sachapatel5371]

The background noise isn't a big issue. We can hear it but faintly! That osso buco looks amazing, can u do an episode using bone marrow as the main part of the dish

[@KaoV1983]

I asked my son what we should new recipe we should cook this weekend. He saw your video and instantly decided we needed this. We made it and it was amazing. Thanks for the recipe!

[@Mike_Spina]

The gardener sounds honestly doesn't bother me at all, I can barely even hear them in my headphones!! you guys are all good!!! Sam could you substitute the beer with red wine?

[@EmazeDZN]

it'll work it'll just be a little different style/flavor. Beef and red wine you can never say no.

[@SuzanneBaruch]

You can absolutely use red wine in this. Just make sure you don't use something that's too tannic or too sweet.

[@patriciabrandl1272]

@@SuzanneBaruch What do you suggest?

[@SuzanneBaruch]

@@patriciabrandl1272 I use a pinot noir that's not too sweet.

[@GMartin407]

@@patriciabrandl1272 Pinot Noir is absolutely a great choice, I'd use something from Oregon for maximum earthiness

[@tomweston5380]

The construction in one sense is as entertaining as everything else. I often have wondered where the hell you live given all the construction and gardening that goes on most episodes--but it doesn't bother--can't really hear it. Great episode.

[@rilesupped1879]

Sam, you're the best! I've shared your videos with many people, some who have never cooked and all enjoy your whit and humor, while teaching us a skill for many to enjoy. Thank you, Sir.

[@bluedogg1]

Made this last night for the family. 10 good size beef shanks! Followed your recipe exactly, adding additional as needed for 10 shanks. It was so damn good! Huge hit with the family. 6 adults and 4 children, 10 and under. This is a keeper and will do this one again. Thank you!!

[@adventuresona700dollarhard5]

How much did 10 shanks run you?

[@sararamos3903]

What did you sear them on? Four at a time?

[@allamericancooking]

The whole thing looks delicious, but when I saw that marrow coming out of the shank bone is when I really started drooling! Looks like I have dinner plans for Sunday! Thanks Sam!

[@iTrustStream]

Sound / Audio is fine . Normally watch you guys on TV . I hear here and there but never bothered me . Production is great! Your boys take care of u Sam. You in good hands 🙌🏼 keep the videos coming . Have to check out your burger 🍔 spot in SD

[@kwiztas]

can barely hear it too.

[@ziradee]

same

[@VeganV5912]

@@kwiztas

[@chrisblake1918]

@@kwiztas mnnn

[@steadynels32]

I think the thing I like most about Sam’s channel, is that I am learning about so many new foods. This is definitely opening up my eyes to new food cultures. Love it!

[@erwinpatio8160]

FUN FACT: In Filipino, "oso" means bear and "buko" means coconut. If I tell my friends, I'm gonna serve Osso Buco, they are probably going to be like, "braising bear in coconut milk. This guy is on another level."

[@TheGeenat]

😂😂

You gonna tell them its bears coconuts, and thats what they gonna think? What a sweet innocent crowd.

[@dduhon]

This is not Filipino food!!

[@dduhon]

Osso buco means bone with a hole

[@erwinpatio8160]

@@dduhon I know. It's from Italy. Lombardy, to be exact

[@ellenharshman9974]

You rock! Sound is on point, and I have been wanting to know how to cook this recipe for so long. Thank you!

[@Stnick1978]

Definitely making this for my wife. She's always making oxtail its her favorite. So I'm banking that she'd love this.

[@MAXIMUS172]

How did it turn out for you. Also, what do you think about making this recipe and substituting ox tails for the beef shanks.

[@VeganV5912]

@@MAXIMUS172

[@jeffconant5826]

What a great dish! I’ve always been hesitant to try it. But, you’ve given me encouragement to go talk to my butcher about getting some to make for my next get together. Thanks, again!

[@amysmith1313]

Me too!!!

[@turdferguson5847]

It looks more intimidating but it is easy. Braised meat is like the easiest thing to cook and polenta is a lot easier than you think.

[@chrisblake1918]

@@amysmith1313 k.

[@camspruill6149]

Sam, your food is amazing but your personality and passion are even better. Thanks for all you do my brother!

[@MerryBee707]

my husband always orders this out, if its on the menu. I never thought it was something I could make at home, BUT, you made it look so easy.

[@adventuresona700dollarhard5]

Your husband has been dropping the hint!

[@richardmoore5220]

This is my first time ever seeing one of your videos, and I was looking for recipes for beef shank. Very easy to follow I have cooking experience, but your commentary makes this fun. Can’t wait to surprise my wife with this. We picked up a whole cow, and I’ve been researching recipes for various beef cuts. Can’t wait to try this one. Thank you very much for making the video.

[@kayla-hv1bm]

i never notice the noises until y’all say something so you’re good 👍

[@gregstutz4318]

Thanks for the concern on the noise. It's a true testimony to the professionals that you are. I enjoy the animated reaction the noise (i.e. ASTRO!), but it is not bothersome at all on our end. Best.

[@kasperaquatics]

I’ve always wanted to try this, now that you’ve made it look easy, I’m all in on doing this recipe. 👍🏼

[@scottyler3349]

The food and your commentary are so entertaining, i don’t hear the construction noise next door. Beef Shank is one of my favorite dishes of all time. Well done!

[@chaylamaltba357]

I ALWAYS look forward to Mondays, Wednesdays, and Fridays! I find myself making tons of the food you post here on your channel. It’s just REAL cooking with REAL food 🤓

[@videobyallen]

Me too. Have you made the greek chicken yet? Omg! Thats my fave.

[@0786AHA]

There is a dish made with beaf leg meat and bone marrow, and it's called Nahari. It's meant to be eaten with naan. It's delicious.. it starts somewhat like how you do it, but with onions and spices the dish is like the king of foods... Try it at a restaurant. You will be hooked.

[@fetishisticrose]

O my God.

[@marilynnergord7993]

The BEST..hands down. I made this on a vacation in Point Reyes. Super makeshift meal, but I found polenta at a local store (when I asked a young worker if they had polenta he responded,”is that a band?”) along with beef shanks and an excellent red wine. It was a memorable meal.

[@MoneyDad]

All of that looked insanely delicious, and also made me realize I have a real problem with garlic because I would have used 3x as much LOL

[@jaygunter3828]

Yeah, easily 3x

[@purgetheXYs]

No such thing as too much garlic Edit: made this today, used 3x as much garlic. Was bussin

[@thenightninja13]

It's not a problem, it's a feature.

[@jakesmith2341]

BUSSIN I used 3 times the garlic and then topped with a raw garlic/black garlic/lemon/thyme compound butter (had some extra from my last batch. Totally worth making) I literally died. I'm writing this from food heaven. No ragerts, highly recommend.

[@VeganV5912]

@@purgetheXYs Heart attack pictures, fatty foods is animals clogged arteries : kzbin.info/www/bejne/Z2bamIypidSCiK8 !!! kzbin.info/www/bejne/pnezd6Gem9p_qKc Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!

[@Laura-dolphinfan]

WOW , this looks awesomeness... i think i will try this , if not too expensive ..... thank you Sam for all you do ..PS can you say OUT more often hee hee love the Canadian way

[@alicekato3645]

If you go to a Mexican market, it will be half the price of the regular chain stores. I've seen it as low as $2.59 a pound. Ralph's sells it for $5.79 a pound.

[@chested6440]

Hello, how are you doing dear?

[@77japey]

Even the toothless could knaw that tender meat. Looks fantastic Sam, can’t wait to make this for the family!

[@PeteCookingAndTravelling]

Great video! One amazing addition to polenta is to add some grated parmeggiano or pecorino in it. My preference is the truffle pecorino.

[@mwmac]

Question for anyone who has made this recipe: Sam says 400 degree oven, printed recipe says 325. Which is correct?

[@Feniantimmy]

325

[@Tom-_-Hanks]

Sam keeps forgetting that unctuous food has a greasy or soapy feel. Please give this comment thumbs up so Sam and Max notice it.

[@Gallows2474]

This might be a repeat comment as i didnt go through them all. in the video you state to cook in the oven for 2 hors at 400 but the link in description says 325. Sorry this tends to be a pet peve of mine. video instruction not matching the posted recipe.

[@sheteg1]

It’s definitely 325° because it’s braising. Sometimes I even do 300°

[@walterdudek9752]

I make venison osso bucco after every successful deer hunt. They’re smaller , so I use both legs. I use red wine instead of beer and a more rustic polenta by using grated parmigiana instead of marscapone. It’s great. Serve with peas or a green salad.

[@DanielInskeep]

gonna make that polenta even though i still have all my teeth

[@geripatterson5122]

That looks amazing! It's on my "must try" list for this weekend

[@aliceochoa4008]

Looks Amazing 😻 I will try this one for sure!

[@matthewmastronardi6669]

I made this for dinner tonight and my family loved it! However, I did it over buttered Orzo, and I added some San Marzano hand crushed tomatoes to it with roasted cherry tomatoes because I couldn’t resist and it tasted BOMB

[@antonioruiz423]

Outstanding show. Noise no problem. Thanks.

[@thelittleitalian1035]

Audio is fine. Love your channel and especially how you make me laugh, regardless of what you’re cooking up. I’ll be making this tomorrow night, but with veal shanks (that is all we could find). Can’t wait! update: These were delicious! Because I had veal shanks instead of beef, I substituted the beef broth with chicken and used white wine instead of ale. These were so good I’ll be making them again for sure. Thanks Sam for such a fantastic recipe!

[@VeganV5912]

Heart attack pictures, fatty foods is animals clogged arteries : kzbin.info/www/bejne/Z2bamIypidSCiK8 !!! kzbin.info/www/bejne/pnezd6Gem9p_qKc Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!

[@VeganV5912]

“I love huuurting animaIs”. Jeffrey Dahmer . kzbin.info/www/bejne/Y56ciZ2giMili7s !!!!

[@elisacady142]

Never have I ever drooled over a cooking show recipe like this one. Definitely in my repertoire!

[@djtonedeaf5015]

Looks great! May I suggest you strain that braising liquid and skim the grease off the top. Reduce that liquid till it’s a sauce consistency, add cold butter, whisk and serve

[@hectorgurrola8106]

Looks great but I’ll go with some nice creamy potatoes with my shanks

[@ALAKAZOOVOLANT]

you should give this polenta a try, it's very good with the garlic Confit.

[@patrickreilly7256]

LMAO...!!! I was thinking... that's not enough roasted garlic.

[@taniac1860]

We are beef farmers in New Zealand and this has been a family favourite since I can remember. When we became empty nesters we decided to stop having our own beef butchered for the freezer and to just buy what we needed from the butcher. Since then nose to tail has become a trend, which has sent the cheapest cuts of meat through the roof, including shin (shank, as you call it), which I refuse to pay the ridiculous prices for (yes we’ve been spoiled for years). Anyhow, I’ve called the home kill butcher before the video finished. Some things you just can’t do without, thanks so much for the push. 👍

[@johnmcguire7435]

Love this guy n the way he cooks n how we enjoy his comedian 😀ways n of course from San diego like me born n raised in "SAN DIEGO ,CA thanx enjoy you gift w your friends n amazing way to intertain us all thanx

[@snafuBMX420]

You're right everyone loved it! I'm glad I read the recipe, I almost put the shanks in at 400 instead of 325. I saved all the left over braising liquid and veggies for a beef stock later on.

[@tyanez]

He DID say 400 degrees for the beef in the video, but that struck me as high if the cooking time was 2.5 hours. It says 325 in the recipe. Good catch. :-)

[@sonyarosenrose6934]

Thanks!

[@NickBare-kt9uk]

I have made this Osso Bucco many times following your exactly your you tube video- turns out awesome every time- Thank you

[@KlausKokholmPetersen]

One of the tastiest cuts of beef!! I always make an enormous amount of tomato sauce for osso buco, and use it as a base for spaghetti sauce.

[@twigsnposies]

Noise is not noticable. This looks amazing. Going to try it! Merry Everything!🎄

[@jamesstevenson7878]

Enjoyed this a bunch, easy to make thanks for the recipe. Your videos are great keep it up. I smoked my shanks at a low temp (175ish) first for an hour then followed your recipe. Also substituted cauliflower mash with your mascarpone…who doesnt like fall apart BEEF!

[@tommisgurray]

On the website’s instructions it says preheat to 325 (for the shanks), but in the video you say to put them in a 400 degree oven. I did everything at 400 and was great - just wanted to let you know.

[@jtaylor0727]

I have had lamb and pork shanks in this dish but never beef. Very interesting! Looked FANTASTIC! Thank you!

[@marcvanpoucke5560]

I didn't see the 'gremolata': when serving an equal part mixture of parsley, garlic, and lemon rind, cut to very fine shreds is sprinkled on top.

[@jameswagner8634]

A little trick I like to do is slow cook the garlic cloves in olive oil. It flavors the oil and the cloves come out the same as oven roasting them. It’s also a little bit quicker.

[@sonnylee69]

Ossobuco is my very fav! Yours looks amazing.. polenta too! Thanks for sharing!

[@scoobtoober2975]

Made this tonight but with ox tail and amber lager. Oh my it's good. Same time needed. Double foil it for sure. I single and didn't overlap the pan, lost lots of moisture had to top off a few times

[@erwinmadrigal1328]

You can definitely hear the construction noise, but it's subtle and doesn't distract more than you mentioning it. Keep on making great quality videos, love the edits.

[@johnclamshellsp1969]

COOK IN OVEN 325'f FOR 2HRS and check. Mine was done perfectly. This is for four beef shanks 1'in to 1-1/2 inch thick. I used my cast iron skillet. I used garlic mashed potatoes instead of polenta. Amazing.

[@mrmiscast]

Thanks, Sam & family. I've tried so many of the recipes from your channel. This however is the one I was waiting on and I guess I missed it in Dec when it came out. It's now going to be Mother's Day Dinner cooked by me for my family... Love the channel... Thanks so much for the wit and general smart-ass attitude... Love it...

[@brentonjones2623]

How did the family like it?

[@NASAastronautStep-Mom]

I have been cooking osso bucco with veal but from now on, it will be beef osso bucco! Your presentation of melding all the flavors together is awesome. Thank you.

[@billwong9588]

I made this last night and it is amazingly delicious! Thanks for the recipe!

[@hornethurdler]

I had this dish for the first time at the Garlic restaurant in Daytona/Port Orange two weeks ago. Amazingly good with the garlic

[@MrHolyno]

I finally found this video after 2 years of looking for it. This is seriously the best looking dish I've ever seen

[@nesliem8261]

Do you recommend heating the liquids slightly before adding to the hot cast iron pan?

[@bblaylk]

It looks magnificent, and I'm sure it is! Anyone hesitant to try it really should, as it's a simple method. Be aware that it's not cheap, especially in the classic form: Veal shanks and Risotto Milanese, calling for saffron and Parmigiano Reggiano. But it's worth it! A salad afterward is the perfect finish to a beautiful, special-occasion dish you'll always remember. And so will everyone else!

[@bellainthebayou]

I don't heard any hammering etc. I am pretty excited about this recipe. I had Osso Bucco first on a cruise and have loved it ever since! Can't wait to try it.

[@talrmn33]

Thanks for the inspiration! We made this last night, and omg it was delicious. A new family favorite. 10 out of 10 recommend

[@keebleralves]

I am not a good cook, I made this tonight and holy jumpins this was the best meal that has ever come out of my kitchen. Thank you so much, this recipe is everything!

[@greatnortherntroll6841]

Beef Shank has Always been my favorite cut, alongside Oxtail... Sam, your treatment of the beef shank rang my dinner bell 🔔 !!!

[@tedbear631]

9:30 I made roasted garlic chicken pizza tonight with some flatbreads. It was crunchy and saucy just how I like em.

[@ramonasimut445]

You could make the polenta more interesting, though: add half water-half milk, a nice amount of olive oil, salt and onion flakes to that when it’s boiling, add your polenta, and when it is moist add some grated hard cheese and sour cream. That’s the “complicated” polenta I cook for my family, and although my son hates polenta, he would eat this one.

[@Mrs.CCMogaji]

Hello everyone! I have been here for a year. This is comedy and educational all at once. I am here for it all. You are teaching this lady to grill.