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just tried this recipe with beef short ribs because the local grocery store didn't have shank. all i can say is you sir are a culinary genius. this is by far the most delicious thing a college boy like me has ever made. cheers.
The days are getting shorter and there is a bit of a chill in the air. Onion braised shanks will go great with my homemade mashed potatoes. Delicious! Thanks again, Chef!
My shanks are on the stove top as I type this. I get such simple inspiration for you. Yet again proving a dish doesn't have to be overly complicated to be wonderfully delicious. Thanks!
I always trust Chef John. Cooked over a dozen of his recipes and never a bad one. His logic and approach to cooking corresponds to my experience in getting the best results to my liking.
I so enjoy your channel! This is my "go-to" channel when I want to try something new. Plus you are informative as well as entertaining. Good teaching skills. Thanks for being there.
Snowy day here today so we picked up beef shank to braise. I will often use shank instead of short ribs. I braise mine in beer and beef stock. Sometimes I'll use red wine instead of beer. Once you know how to braise it's easy to customize with flavor combination you prefer or adapt to the ingredients you have on hand. The possibilities are nearly endless and it seems every part of the world has their own version.
I went to pick up ingredients for the Polish stew, but I'm actually making the beef shank tonight. I was telling this young butcher about Chef John. I said instructions as easy and the taste exceeds expectations every time. The idea of the Polish stew having 4 meats, how it's best to let it set after it was cooked, in the fridge, over night, blew his doors off. He knew this was crazy good food. He said he had to check Chef John out.
OMG! OMG! OMG! This stuff is FANTASTIC! We are on a low carb diet so we made cauliflower mash and served this on top. Everyone was so pleased. I was in my happy spot. I am currently sitting awash in the blissful afterglow that only the best of meals can induce.
Yep... awesome stuff. I like adding just half a cup of Rioja (use any medium + red) but not any more. I also add about 4 shakes of worchestershire sauce and a bit of garlic power. Killer. Thanks chef!
Chef John is the best. His channel is where I learned to spatchcock, about 8 years ago. now it's considered the "hot new way" to prepare a bird in food tv circles.
I like shank soup, butcher cuts it 2,5 times thick as this for me, and after cooking i just tap it few times on the plate and t comes out. Prepare tost in advance.
Trying it now, never made beef shank but it's shank right........ the 'real' french onion soup was a great idea! It smells great. I'll know for sure in 2 more hours.........
@Giggity230 i believe broth is with vegetables and stock is with a protein such as chicken beef or seafood as well as a mire poix (celery, carrots, and onions)
My stove sucks and it can't be trusted to keep something low without the flame either going out or burning whatever is cooking. If I were to braise this in the oven, What temperature would the recommended?
That may be, but it doesn't mean I'm going to eat it, either. That just happens to be my preference. Tell you what, when I do fix this, you & Chef Jon can fight over who gets my bone with the marrow. Cheers!
Do this the night before and pull the shanks out and separate strain the juice & skim the fat. Cool and then warm the shanks with the leftover liquid = NEXT level tender and flavor
I've got 2 Oxo grease seperators. A big one and a small one. Real timesaver if you're into great save making. Tip: do NOT lose the little red plug! Bon Appetit!
I'll use the pressure cooker for this one and save 2 to 3 hours! Great recipe! I did it and it's 30 minutes of cooking time and 15 minutes off the heat, 45 minutes total!!!!!
Today 3 July 2019 I got a Danger warning not to access your Blog/recipe site ( via Firefox) you may want to check this out .By the way .love your recipes and presentation.Greetings from Tasmania, Australia.
Looks good, but I'll have to take your word for it that the marrow is good as I'd never eat it. If it isn't meat, I don't eat it. That's just me. So, if I ever fix this at home, you're welcome to my shank bone & all the marrow it contains, Chef Jon. Cheers!
?!?? Where do you live? Beef shank and oxtail is cheap here. Mainly because these hillbillies don't know what to do with it. Enjoy before the influx of immigrants from ' poor' countries makes it in high demand.
11 years ago, the well-reported singsong quality of Chef John's narrative was not there! He sounded like a regular guy with a quick peek at a certain cheekiness to come.
Just made them. 12 years later. Pretty good!
14 yrs later here ha!
@@Nunyabidness20 14 years and 4 months for me.
just tried this recipe with beef short ribs because the local grocery store didn't have shank. all i can say is you sir are a culinary genius. this is by far the most delicious thing a college boy like me has ever made. cheers.
This recipe is AWESOME!!! Meat came out very tender and sauce delicious. Poured sauce over white rice.
Made it this week, but coated the shanks in flower before browning them, added tomatoes and a cup of cider to the broth. A-ma-zing!
The days are getting shorter
and there is a bit of a chill in the air.
Onion braised shanks will go great
with my homemade mashed potatoes.
Delicious! Thanks again, Chef!
My shanks are on the stove top as I type this. I get such simple inspiration for you. Yet again proving a dish doesn't have to be overly complicated to be wonderfully delicious. Thanks!
I always trust Chef John. Cooked over a dozen of his recipes and never a bad one. His logic and approach to cooking corresponds to my experience in getting the best results to my liking.
I've made this a bunch of times! It's awesome. Sometimes I add some full bodied red wine to the cooking process. Love your videos. Thanks!
What wine do you use?
@@juliehicks8459 I've used Cote Du Rhone, Zin, Pinot noir and Merlot. Zinfandel is my favorite for drinking and cooking. Have fun and enjoy!
I so enjoy your channel! This is my "go-to" channel when I want to try something new. Plus you are informative as well as entertaining. Good teaching skills. Thanks for being there.
this over 9 years old, and the first result when searching beef shank on youtube. keep rocking, chef john!
I made your dish last week. Three words... DE-LI-CIOUS!!! I will definitely make this dish again. Thanks for the share!
Snowy day here today so we picked up beef shank to braise. I will often use shank instead of short ribs. I braise mine in beer and beef stock. Sometimes I'll use red wine instead of beer. Once you know how to braise it's easy to customize with flavor combination you prefer or adapt to the ingredients you have on hand. The possibilities are nearly endless and it seems every part of the world has their own version.
It's just terrible more people don't follow this chef on youtube. He offers so much in so short a time. Always good information.
Man do I have some good news
this recipe is RIDICULOUS!!! Ridiculously GOOOOOD
This is still amazing and easy all these years later!
Yep, still is!
I went to pick up ingredients for the Polish stew, but I'm actually making the beef shank tonight. I was telling this young butcher about Chef John. I said instructions as easy and the taste exceeds expectations every time. The idea of the Polish stew having 4 meats, how it's best to let it set after it was cooked, in the fridge, over night, blew his doors off. He knew this was crazy good food. He said he had to check Chef John out.
Just made it (with home made pasta)...what can I tell you John, poetry on a plate!
Thank you!
OMG! OMG! OMG! This stuff is FANTASTIC! We are on a low carb diet so we made cauliflower mash and served this on top. Everyone was so pleased. I was in my happy spot. I am currently sitting awash in the blissful afterglow that only the best of meals can induce.
Thank you for such a clear recipe video 🌻
This was time consuming, but very much worth the wait.
Awesome!!!
Third time is the charm. One of my favourite recipes. Thanks Chef.
Yep... awesome stuff. I like adding just half a cup of Rioja (use any medium + red) but not any more. I also add about 4 shakes of worchestershire sauce and a bit of garlic power. Killer. Thanks chef!
Gonna make this tonight BUT in the slow cooker/Crockpot after browning.
I have made this several times now. This is one of my favorite dishes ever!
Chef John is the best. His channel is where I learned to spatchcock, about 8 years ago. now it's considered the "hot new way" to prepare a bird in food tv circles.
Thanks for sharing. I make this all the time now for my family.
Any reason for not using the dutch oven for all this? Is stainless better for this application? Thanks! Looks amazing!!
thank you very for the video. very well done. step by step. short but thoroughly. you are the best.
This recipe was fantastic!! Thanks Chef John
Geez talk about a great fall recipe !
That looks like a great comfort food as things get colder.
In the old silverware sets they had a bone marrow spoon just for that.
I like shank soup, butcher cuts it 2,5 times thick as this for me, and after cooking i just tap it few times on the plate and t comes out. Prepare tost in advance.
Excellent…then and now…. ❤❤
That is the best kind of food. Simple. Meat so well done that it is falling off the bone. Mmmm. I not even hungry and I want it. Thank you.
13 years ago and still great videos
I did this but just with beef cubes. Turned out great.
Not a fan of crackpots. I have a nice one that I can Saute in and control the temperature for the braising. Your thoughts please?
bone marrow tastes soo good , i grow up eating bone marrow, rich in calcium. from mongolia.
Trying it now, never made beef shank but it's shank right........ the 'real' french onion soup was a great idea! It smells great. I'll know for sure in 2 more hours.........
what a good dish ...fast and easy to prepare and yummy
marrow + Toast = Heaven
@Giggity230 i believe broth is with vegetables and stock is with a protein such as chicken beef or seafood as well as a mire poix (celery, carrots, and onions)
That looks so good! Can you recommend other cuts of beef that are less intimidating for a beginner cook?
Made it today. Thanks for making it easy to follow!
Later for this years colder months.Looks and sounds great (especially on the bed on mashed).
ThNk you, chef John! I'm trying this tomorrow, so excited!
My stove sucks and it can't be trusted to keep something low without the flame either going out or burning whatever is cooking. If I were to braise this in the oven, What temperature would the recommended?
This one the cheapest cuts of meat at the grocery store and it has lots of milage in a dish with awesome flavor.
Cooking shanks for the first time tonight. Dont judge me for reaching for that soup mix. I refrained!
Can't wait to cook it. This is relevant with beef prices being what they are in 2020
Cooking this tonight. Again.
That may be, but it doesn't mean I'm going to eat it, either. That just happens to be my preference. Tell you what, when I do fix this, you & Chef Jon can fight over who gets my bone with the marrow. Cheers!
why are you sooo good at cooking??
It's not hard....
Why? Because it’s amazing 😻 to eat delicious food at home! The appropriate question is “how”… how are you sooo good at cooking ??
@LikeABreath I think people are afraid to eat the marrow because it gets all grainy when it's overcooked.
Thanks chef john! you've been working hard lately!
Alright! Looks good.
I got enough inspiration to try something of my own (with I have next to ha d)
can i use pressure cooker so shorten the cook time?
I was thinking the same thing the whole time, after hearing the cook time.
In a standard pressure cooker at 15 pounds, 35 to 45 minutes Natural Release.
@bubles0nskye IT was not suppose to be with mash potato, its polenta, corn cake mix
Looks great chef ... (how does he do it)?
nice dish chef john looks delicous. thanks for posting it!
Do this the night before and pull the shanks out and separate strain the juice & skim the fat. Cool and then warm the shanks with the leftover liquid
= NEXT level tender and flavor
I've got 2 Oxo grease seperators. A big one and a small one. Real timesaver if you're into great save making. Tip: do NOT lose the little red plug! Bon Appetit!
The local grocery has beef shanks on special so I picked up a package.
M'Lady: Do you know how to cook beef shank?
Me: No, but I bet Chef John does.
had exactly the same today !!
I'm convinced that if you can eat it, he's cooked it. Or will sooon. 😊❤😂 Enjoy.
I'll use the pressure cooker for this one and save 2 to 3 hours! Great recipe! I did it and it's 30 minutes of cooking time and 15 minutes off the heat, 45 minutes total!!!!!
pressure cooker also completely destroy the texture and taste of the meat, that is why no real chef ever do this dish that way.
I'd serve it on a bit of cauliflower rice with maybe some lemon and chives
why didn't you brown the shanks in the brasing pot ?
Today 3 July 2019 I got a Danger warning not to access your Blog/recipe site ( via Firefox) you may want to check this out .By the way .love your recipes and presentation.Greetings from Tasmania, Australia.
I haven to ask, why the different onions?
Looks good, but I'll have to take your word for it that the marrow is good as I'd never eat it. If it isn't meat, I don't eat it. That's just me. So, if I ever fix this at home, you're welcome to my shank bone & all the marrow it contains, Chef Jon. Cheers!
is there a difference between broth and stock??
Just made this. Very good. But to make it great, get the Savory Choice Demi-Glace and mix with the braising liquid. Oh yea. It's good alright.
Eating bone marrow once in a while is good. Like an indulgence to yourself, especially when raw beef shank is expensive to purchase. :)
?!?? Where do you live? Beef shank and oxtail is cheap here. Mainly because these hillbillies don't know what to do with it. Enjoy before the influx of immigrants from ' poor' countries makes it in high demand.
I love marrow. Anthony bourdain says it's like god's butter.
Growing up, the lamb and/or beef marrow was my favorite part of the meal =]
How many shanks per person?
@LikeABreath i agree
This looks so wonderful. Thanks Chef John! This seems like a really good winter meal, something to warm you up at the end of the day!
It's May and the temps are headed into the upper 80's. I've got this in the crock pot for tomorrow.
Yummy, But I used lots of wine. We used small lobster falks on the marrow,
Looks absolutely great!!
i think i will make this this weekend!
taste good.........
Awesome!
Very nice
Oh god... that looks soooo delicious!
woq. I'm really Hungary for that right now
this looks AMAZINGLY delicious!
huhuhuu bone marrow...its midnite now and im craving for braised beef. this is mouth watering vid plus the voice over goes well w this recipe hehehe
Great video!
Great job chef!
omg...drool....yum....
looks delicious!
Absolutely amazing! I was salivating while watching, haha.
Cooking this right now 🤤 to bad we cant add pictures here!
11 years ago, the well-reported singsong quality of Chef John's narrative was not there! He sounded like a regular guy with a quick peek at a certain cheekiness to come.
Yes, though the recipe looks great, the video was not the same as the newer ones that have pizzazz!
Note to self: Never mix up the words Polenta and placenta when cooking.
Oooh, marrow, I love it but I take it like once every 4 or 5 months.
that marrow on top is like the cherry on a sundae! (stomach growls)
can you replace the beef shanks with lamb shanks?
Bravo..!!!
I ask the same question time after time.
is it possible to braise lamb shoulder the same way?
No red wine in your stock? Never without that !
Share your recipe!
Damned Yankee
People buy bone marrow for sandwiches, sounds good!