Pork Osso Buco - Braised Pork Shanks Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Cooking For Fat Guys
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.
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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.
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Gabriel Bayley
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
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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
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69adrummer
Dude, I've been following you for years, have tried and successfully cooked a LOT of your recipes (prime rib was the big hitter, written some dumb poems and generally been a fan of your humor, style, delivery and commitment to cooking well. but I will not ever, ever never pull marrow out of a bone and eat it uh. nope
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Dude, I've been following you for years, have tried and successfully cooked a LOT of your recipes (prime rib was the big hitter, written some dumb poems and generally been a fan of your humor, style, delivery and commitment to cooking well. but I will not ever, ever never pull marrow out of a bone and eat it uh. nope
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HopefullySoWhat
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. :D Thanks regardless, Chef
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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. :D Thanks regardless, Chef
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Francesco Sirotti
I'm sorry, but veal is the only way to go for Ossi Buchi (that's plural) for me. I reduce the sauce a lot more, and my stock is not beef or chicken but beef and chichek. Also can you show you versions of tail alla vaccinara and pork's tongue?
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I'm sorry, but veal is the only way to go for Ossi Buchi (that's plural) for me. I reduce the sauce a lot more, and my stock is not beef or chicken but beef and chichek. Also can you show you versions of tail alla vaccinara and pork's tongue?
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Christmas Crustacean
skim some of that fat off, which I did. off camera yes. I always make sure to remove the fat too, nothing worse than a pleasant mouth feel from a soup or broth that is imparted by not skimming, so I always make sure to do it; )
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skim some of that fat off, which I did. off camera yes. I always make sure to remove the fat too, nothing worse than a pleasant mouth feel from a soup or broth that is imparted by not skimming, so I always make sure to do it; )
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Adam Omidpanah
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.
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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.
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Hugh-John Fleming
Soak the shanks in half and half over night before prep. Pork likes that. I always mix beef and chicken stock as a sub for veal stock. Works good. This is an old family recipe save a pinch of this and whatnot.
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Soak the shanks in half and half over night before prep. Pork likes that. I always mix beef and chicken stock as a sub for veal stock. Works good. This is an old family recipe save a pinch of this and whatnot.
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chefalbino
imho: a mirepoix is a roasted Veggis (like yours) - to be browned, and never serveda matignon is a stewed veggis (like yours) - newer browned and rarely servedso this would be a matignon - at least to escouffier; )
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imho: a mirepoix is a roasted Veggis (like yours) - to be browned, and never serveda matignon is a stewed veggis (like yours) - newer browned and rarely servedso this would be a matignon - at least to escouffier; )
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