Pork Osso Buco - Braised Pork Shanks Recipe
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- Опубліковано 31 жов 2016
- Learn how to make Pork Osso Buco! Visit foodwishes.blogspot.com/2016/1... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Braised Pork Shanks recipe!
- Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/256102/Pork-Osso-Buco/
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'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
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.
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, I adore your humor. I watch every single episode, because without doubt I get an awesome recipe & many laughs.
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.
You are a true chef, Chef John. This looks and sounds amazing. I would love to try it. Tyfs, God bless you
I just love you.
Thank you for all of the amazing recipes and for making cooking so simple for me.
I feel like this would be good with the roman style gnocchi you recently posted!
Kianna F Good call
Chef John, I can watch ALL the salt and peppering, never gets old.
I'm so happy right now, I've always wanted a Chef John version of this.
Chef John, your humor is pure gold.
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.
been waiting FOREVER for someone to make this...thank you chef John!!!
Wow, only uploaded four minutes ago! I'm never this timely! ❤️
No, no, no. You're supposed to say "FIRST"
WingDing Dmetrius 😂😂😂😂😂
Yes this is my kind of dinner. Looks wonderful. Very inviten . Have ti make this soon. Thanks again Chef John
The Osso Buco recipe I've been waiting for! Thanks Chef John!
Well, this is certainly one that I want to make soon!... looks delicious!
Chef John, you are magnificent.
Welcome back chef John. As always, enjoy.
Traditionally you eat this with "riso alla milanese" risotto with saffron in which you add the bone marrow from the osso buchi.
Chef John does have a very very rare thing among us humans: a sense of humor.
Omg, I have to try this! And as always thank you Chef
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 made a version of this a few weeks ago, i love osso buco. great on cold days.
"I am the great Boneholio!!!"
"Shut up, Beavis!"
Oh yeah. Gotta try this one. I love Osso Buco.
This looks wayyy too good! Thanks Chef John
Looks delicious. I will have to try this dish.
That looks so good! Great job!
looks delicious thanks always wanted to know about this dish
Definitely making this. Thanks mate!
looks delicious! thanks chef John
Man it looks absolutely delicious.
Oh I will definitely try this very soon.
lovely dish.
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.
why am i always watching chef join in the middle of the night? sooooo hungry >.
The Billy Blanks Tae Bo line got me.
looks perfect
Making this for Saturday dinner! 😊
Pigs are cute, and they taste good. I will try this recipe, Thank you Chef!
just what I needed, thanks chef!
loved it. awesome
Pork Bone Hole and Grits! I'm digging it :D
This looks so yummy...
That looks like it go great with the Roman-Style Gnocchi Chef made, Im gonna try it.
Looks yummy. I will definitely try this one out. :)
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. =)
Chef, You always make such tempting delicacies! Any chance of you doing a video on Spice Cake (with a little cayenne) with or without chopped nuts? Thank you.
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.
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)
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 ?
Hi chef John, could you show us a Pozole recipe?? It's my favorite stew to eat when the weather gets colder... thank you!
Entertaining as always, thanks!
Living for these frequent vids 😃😄😊
Pork Bone Hole would make a great name for a band.
Looks amazing chef, what do you think about ox tail?
You upload this on the day that I rewatched that episode of Gilmore Girls where Max Medina made Lorelai osso buco. Crazy
pretty nice
I love your videos because you don't dumb it down too much, while giving cautionary tales of fuckery.
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 think that Billy Blanks pun might have been your strongest yet. That was genuinely impressive.
So nice, reminds me of my mum's osso bucco, except for the rosemary ~
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
THANK YOU DAD YOURE KILLING THE GAME
I love how Chef John went dark in this video. #tastysmartpigs
I have the same set of pots and pans! How do you keep them so spotless?
Billy Blanks!!!! nice one........
I'm here for the jokes and puns.
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.
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.
Yum
Legend.
nice
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 ! 😅
Chef John, would you like to try some regional italian recipes?
Greetings and support from Mumbai.
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.
I think I drooled on my shirt...
I bet this would go fantastic with the gnocchi romana that was just featured a few days ago.
i literally put these videos on when im having a panic attack. they calm me down.
#DRchefJOHN !
Hi chef john, do you think a slow cooker would work if we can't be at home for the cooking time?
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?
A-mazing
Yes
Chef... those pork shanks are off the charts... or Pork bone hole... :)
There's something about the intro music that reminds me of my childhood with my grandma. I feel like I've heard it before... 🤔
Salt and peppering will NEVER GET OLD.
This is making me hungry 🙃
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.
Have you not loaded the recipe to your webpage yet? I can't find it on your page.
I watch your ads all the way through Chef John.
I'm thinking I could do this with those big oxtail pieces!
Could I use this recipe with veal? Besides the flour part, would you suggest any changes?
Chef, think this would also work with beef oxtail?
Ahahah followed by pork bone hole ahahha that made my day!
chef john u should give a video for prime rib dinner with Yorkshire pudding