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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.
Wow! 13 years ago, I'm sure your recipe is delicious, however, Osso Buco makes a much better presentation…topped with gremolata…served on a bed (medium grind yellow corn meal) polenta! cheers!
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.
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 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 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.
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.
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………
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.
Cooking shanks for the first time tonight. Dont judge me for reaching for that soup mix. I refrained!
Excellent…then and now…. ❤❤
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.
This recipe is AWESOME!!! Meat came out very tender and sauce delicious. Poured sauce over white rice.
13 years ago and still great videos
Bravo..!!!
Wow! 13 years ago, I'm sure your recipe is delicious, however, Osso Buco makes a much better presentation…topped with gremolata…served on a bed (medium grind yellow corn meal) polenta! cheers!
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.
Just made them. 12 years later. Pretty good!
I'd serve it on a bit of cauliflower rice with maybe some lemon and chives
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.
why didn't you brown the shanks in the brasing pot ?
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 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.
Alright! Looks good.
I got enough inspiration to try something of my own (with I have next to ha d)
you're the goat
Cooking this right now 🤤 to bad we cant add pictures here!
Probably the most underrated beef recipe EVER! Happy Memorial Day!
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.
I made your dish last week. Three words… DE-LI-CIOUS!!! I will definitely make this dish again. Thanks for the share!
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.
Awesome!
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.
🙂
How many shanks per person?
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………
So nice to hear your older videos without your current uber distracting singsonginess. I will try this recipe in a crockpot.
My cooker is cheap and cheerful. No way I can get close to that flame. Reckon I'll try the oven instead.
AMAZING YUMMY 😋 THANKS YOU GOODNESS 🌟,❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Can't wait to cook it. This is relevant with beef prices being what they are in 2020
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
I haven to ask, why the different onions?
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?
No more liquid than those 2 cups of broth??
Very nice
Thanks for sharing. I make this all the time now for my family.
Ooh, I might just spike it with a bit of sherry…..
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.