Pork Osso Buco - Braised Pork Shanks Recipe
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- čas přidán 11. 09. 2024
- Learn how to make Pork Osso Buco! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Braised Pork Shanks recipe!
Check out the recipe: www.allrecipes.com/Recipe/256102/Pork-Osso-Buco/
I'm 16 and I've been here from like the start of your channel. I've never actually made anything but I love to watch them and take in all this knowledge of cooking and things.
Also all the puppy jokes are the best
never seen anyone show this idea, but if you do get your tomato paste in the can and can't use it all... place it in some plastic wrap and the roll it into a log to freeze... then you can slice off the paste as you need it and return the rest to the freezer... that being said, I prefer the tube over the can as well, but sometimes members of the family buy the can
I am addicted to your videos now. I watch them and think..."man think I can make that". That's really powerful. I'm going to this with the roman gnocchi for my starch.
Chef John, I adore your humor. I watch every single episode, because without doubt I get an awesome recipe & many laughs.
I about fell out of my chair at "bone hole!"
I went through four online translators before I got the translation: osso buco = bone hole. :)
Chef John, your humor is pure gold.
Wow, only uploaded four minutes ago! I'm never this timely! ❤️
No, no, no. You're supposed to say "FIRST"
WingDing Dmetrius 😂😂😂😂😂
Tomato paste freezes up well! And the tube is no guarantee that the paste won't rot/go rancid on you. I just spoon out the remainder into a little freezable container, then I chop off the frozen portion I need with a knife.
Chef John, I can watch ALL the salt and peppering, never gets old.
thank you for coining the term "bone hole". i will forever be in debted to you sir.
I think he stole it from Beavis and Butthead. :)
I like how Chef John doesn't care about reuploading a similar recipe to something he did before. It almost makes it seem like he just films everything he makes for dinner.
I feel like this would be good with the roman style gnocchi you recently posted!
Kianna F Good call
I'm so happy right now, I've always wanted a Chef John version of this.
"I am the great Boneholio!!!"
"Shut up, Beavis!"
been waiting FOREVER for someone to make this...thank you chef John!!!
I just love you.
Thank you for all of the amazing recipes and for making cooking so simple for me.
Yes first comment! I do not eat pork but love Chef John!
Sandra Michaels You wish rofl, 2 mins before the video is posted is wayyy too late to be first. xD
Some people just have so little going for them in life that making the very first comment on a youtube video IS a major accomplishment for them. =)
The Billy Blanks Tae Bo line got me.
Chef John, I remember you were in Vietnam with me. Both of us preparing delicious cuisine for the boys in the neighborhood, then they ambushed us during the night. I heard screaming, and I reached for my pan of well prepared Frosted Flakes cereal; but it was too late. I took put three of them before I saw you being dragged away by the feet. Thought you were dead all these years, but it turns out you're making food videos.
I voted for Nixon you know, and now I've finally found you. Come back home and let's cook together again. Will make Frosted Flakes and war ration quick meals like all those years ago.
Chef John does have a very very rare thing among us humans: a sense of humor.
Living for these frequent vids 😃😄😊
Chef John, you are magnificent.
You are a true chef, Chef John. This looks and sounds amazing. I would love to try it. Tyfs, God bless you
Pork Bone Hole and Grits! I'm digging it :D
Traditionally you eat this with "riso alla milanese" risotto with saffron in which you add the bone marrow from the osso buchi.
The Osso Buco recipe I've been waiting for! Thanks Chef John!
Pork Bone Hole would make a great name for a band.
In case anybody cared.. the parsley-lemon topping is called "gremolada" in the Milan dialect (ossobuco is from there).
And yes, as trhe chef said, its mandatory.
I love your videos because you don't dumb it down too much, while giving cautionary tales of fuckery.
why am i always watching chef join in the middle of the night? sooooo hungry >.
Yes this is my kind of dinner. Looks wonderful. Very inviten . Have ti make this soon. Thanks again Chef John
Welcome back chef John. As always, enjoy.
Well, this is certainly one that I want to make soon!... looks delicious!
i made a version of this a few weeks ago, i love osso buco. great on cold days.
I love how Chef John went dark in this video. #tastysmartpigs
I usually finish this in my pressure cooker, I don't know why more ppl don't use them, some of the newer electric ones are amazing. I also add chick peas like is traditional in Spain.
I wonder if I could use a pressure cooker to cut down some of these 3 hours cooking time.
I always do it in the Pressure cooker 35 to 40 minutes, and it's fantastic!
I'm here for the jokes and puns.
Omg, I have to try this! And as always thank you Chef
i literally put these videos on when im having a panic attack. they calm me down.
#DRchefJOHN !
Chef John - just curious - do you speak with that inflection during natural, casual conversation?
God I hope so. That would be fantastic. :D (Think about it. Do you really think the guy on TV reading the news talks like that all the time?)
Definitely not. He doesn't in his early videos. I've noticed more than a few youtubers that have developed odd speaking patterns over time. Chef John's really annoyed me at first but I've started to enjoy it.
Tim MacDonald I agree with you ! I recently tried to speak like Chef John at the dinner table and my family thought I drank too much wine ! 😅
I think that Billy Blanks pun might have been your strongest yet. That was genuinely impressive.
Definitely making this. Thanks mate!
Oh yeah. Gotta try this one. I love Osso Buco.
You upload this on the day that I rewatched that episode of Gilmore Girls where Max Medina made Lorelai osso buco. Crazy
Pigs are cute, and they taste good. I will try this recipe, Thank you Chef!
That looks so good! Great job!
Making this for Saturday dinner! 😊
I think I drooled on my shirt...
Man it looks absolutely delicious.
This looks wayyy too good! Thanks Chef John
THANK YOU DAD YOURE KILLING THE GAME
Go Cubs!!!!!! Tomorrow is either going to be the best day, or worst day of my life (excluding deaths and births)
Mike Hawk don't even lie as bad as the cubs have had it over the years it'll top a few births and deaths
This looks amazing, as always. Chef, while the shank is the traditional cut used for osso buco, I was wondering what your thoughts might be on using oxtail to make this dish. The meat will end up being a fairly similar size and shape, plus you will still end up with all of that amazing marrow in the end, but I tend to think the tail ends up having a better flavor than the shank overall.
Salt and peppering will NEVER GET OLD.
I watch your ads all the way through Chef John.
Looks yummy. I will definitely try this one out. :)
thumbs up for the cayenne!
Looks delicious. I will have to try this dish.
chef john i need you to make a bathtub full of that sauce so i can bathe in it
That looks like it go great with the Roman-Style Gnocchi Chef made, Im gonna try it.
Chef... those pork shanks are off the charts... or Pork bone hole... :)
"But that's another show."
Isn't that trademarked? heh.
Even if it was, I think Alton would be perfectly okay with it.
+LeviathanStorm38 Alton is a dork's dork
Greetings and support from Mumbai.
Looks amazing chef, what do you think about ox tail?
lovely dish.
Food wish : beef Wellington!
love the recipe !! looks amazing... if we did this same process in a pressure cooker ( including the searing ) do you think it would lose any flavor ?
looks delicious thanks always wanted to know about this dish
Hi chef John, could you show us a Pozole recipe?? It's my favorite stew to eat when the weather gets colder... thank you!
I just called my butcher to order pork shanks, Sunday supper is going to be delish
I'm thinking I could do this with those big oxtail pieces!
Oh I will definitely try this very soon.
That looks delicious!!! A fresh grating of hard cheese would go amiss.
my favorite italian dish. Bout damn time you did it. Hahah. great video
So nice, reminds me of my mum's osso bucco, except for the rosemary ~
looks delicious! thanks chef John
This looks amazing! I'll definitely give this one a try.
Just out of curiosity? Would lamb shanks work for this as well?
Vanguard-01 most definitely, this dish lends itself to lamb extremely well. :)
Nicholas Wilson Sweet! I think I'll try it both ways, then! :)
Billy Blanks!!!! nice one........
There was this one Restaurant Week in my state where so many restaurants had Osso Buco on their menu. Not sure if there was a competition but it was weird.
just what I needed, thanks chef!
This looks so yummy...
I bet this would go fantastic with the gnocchi romana that was just featured a few days ago.
I know this might be weird, but you should cover some of the food made in the anime Food Wars. There are a bunch of recipes on this site done, but Id love to see your take and explanation on cooking them.
loved it. awesome
Entertaining as always, thanks!
Ahahah followed by pork bone hole ahahha that made my day!
looks perfect
I think I will start using osso buco as a cuss word. Thanks Chef John!
peek ah boo i seen u ! haha . looks dealicious!!
Chef John does it again!!! Last week I made Sopa De Ajo on a rainy day. My god it was a hit.
I don't have fresh bay leaves handy how many dried bay leaves should I use?
0:10 that looks delicious
Great recipe. I usually make this in a clay Ducth oven pot which I close and leave in the oven at Very low temperature until the meat is tender. Is it ok?
Great vid. I'd love to try this. I'll probably end up following your recipe but I was wondering if you had a veg in mind to replace celery. (I'm not keen)
pretty nice
for the record, Turkey makes for really good ossobuco too. Its how i've always made it.
generally i'd just get a turkey breast or so, depending on how much i was making.
edit: comes out less like a meat dish and more like a thick stew (closer to redgravy consistency) and we put it over pasta.
That looks really awesome. Lamb would work in that recipe, I'd bet.
Legend.
Yes