Learn how to make Pork Osso Buco! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Braised Pork Shanks recipe!
Please chef John in the name of all that is holy make a banana cream pie! All the other reciepes on youtube feature instant pudding and coolwhip instead of whipped cream and that is a crime against nature!
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.
I make this with beef shanks. They are still much cheaper than veal, but they have the connective tissue than veal does, so very much like veal. Also, use white wine with beef because it is stronger flavored.
Chef John, would you consider making a video about what all staple ingredients young/new cooks should have on hand at all times? Like how to properly stock a pantry in your opinion. I know I'd love to watch you make sweet love to the camera as usual. 😀 Thanks regardless, Chef!
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 know there is a technical term for adding flour to saute'd veggies. Forgot what that is. Think it has some long "e" sounds in the name, though. Any French chefs out there?
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 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?
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
Just looked up tomato paste in a tube on Amazon, for $0.63 a small can at the store, I'll throw away what I don't use (or freeze it)… Over $6 for one 4.5 ounce tube… Nope! Great recipe though.
Check out the recipe: https://www.allrecipes.com/Recipe/256102/Pork-Osso-Buco/
Billy Blanks!!!! nice one……..
This lovely pork perfection is so beautiful! I wanna marry this thing, and have it's babies!
why does he talk like that
I love how Chef John went dark in this video. #tastysmartpigs
Looks amazing chef, what do you think about ox tail?
OH MY GODDDD
😂pork bone hole
I have never seen pork shanks. I'll have to ask the local butcher for some.
Oh I will definitely try this very soon.
I've seen beef shank for sale, but never pork shank. I thought at first you were going to use hocks, but those were not hocks.
I come not to braise Caesar, but to bury him. [sic]
Pork Bone Hole and Grits! I'm digging it 😀
Chef John does have a very very rare thing among us humans: a sense of humor.
That looks delicious!!! A fresh grating of hard cheese would go amiss.
Please chef John in the name of all that is holy make a banana cream pie! All the other reciepes on youtube feature instant pudding and coolwhip instead of whipped cream and that is a crime against nature!
Food Wish – Fondue
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.
Food wish : beef Wellington!
Good Eats reference at 5:55?
Have you ever ate Portuguese food?
I make this with beef shanks. They are still much cheaper than veal, but they have the connective tissue than veal does, so very much like veal. Also, use white wine with beef because it is stronger flavored.
Chef John, would you consider making a video about what all staple ingredients young/new cooks should have on hand at all times? Like how to properly stock a pantry in your opinion. I know I'd love to watch you make sweet love to the camera as usual. 😀 Thanks regardless, Chef!
The Osso Buco recipe I've been waiting for! Thanks Chef John!
i want to see the other 5 people you ate this with
I can't wait to make my wife some pork bone hole…
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.
Well, this is certainly one that I want to make soon!… looks delicious!
I'd like that make this for my grandad who hates onions, can I substitute them with anything?
They don't sell porkshanks without skin here. Can I leave the skin on?
Drink-able wine is easy to find : thou shall cook with the wine you will serve with your meal any other way is heresy !
Btw instead of a lid/cover I prefer using some paper as seen here : http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/decouper-un-disque-de-papier-sulfurise
Fun fact for those who don't know: A lot of veal is a byproduct of the dairy industry, and most of the calves killed are male.
Super soft polenta is the only way to eat polenta, for me at least.
Chef John, would you like to try some regional italian recipes?
why am i always watching chef join in the middle of the night? sooooo hungry >.<
I know there is a technical term for adding flour to saute'd veggies. Forgot what that is. Think it has some long "e" sounds in the name, though. Any French chefs out there?
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 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?
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
Just looked up tomato paste in a tube on Amazon, for $0.63 a small can at the store, I'll throw away what I don't use (or freeze it)… Over $6 for one 4.5 ounce tube… Nope! Great recipe though.