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Pork Osso Buco – Braised Pork Shanks Recipe ctm magazine

Learn how to make Pork Osso Buco! Visit http://foodwishes.blogspot.com/2016/11/pork-osso-buco-keeping-it-real-without.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Braised Pork Shanks recipe!



  • Mak on November 2, 2016

    Traditionally you eat this with "riso alla milanese" risotto with saffron in which you add the bone marrow from the osso buchi.

  • Ray Lovett on November 2, 2016

    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.

  • Gabriel Bayley on November 2, 2016

    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

  • Aquiles Tadeu Martineli on November 2, 2016

    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?

  • nemo4evr on November 2, 2016

    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.

  • Uncle Skull on November 2, 2016

    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?

  • sweatersev on November 2, 2016

    why am i always watching chef join in the middle of the night? sooooo hungry >.<

  • Ramza Beowulf on November 2, 2016

    Chef John, would you like to try some regional italian recipes?

  • stumpy ypmuts on November 2, 2016

    Super soft polenta is the only way to eat polenta, for me at least.

  • Sherio88 on November 2, 2016

    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.

  • Frédéric dj on November 2, 2016

    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

  • Barbara Blättler on November 2, 2016

    They don't sell porkshanks without skin here. Can I leave the skin on?

  • Chris on November 2, 2016

    I'd like that make this for my grandad who hates onions, can I substitute them with anything?

  • elbay2 on November 2, 2016

    Well, this is certainly one that I want to make soon!… looks delicious!

  • Rachel Maxwell on November 2, 2016

    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.

  • banshee x on November 2, 2016

    I can't wait to make my wife some pork bone hole…

  • wastegate on November 2, 2016

    i want to see the other 5 people you ate this with

  • Canadan98 on November 2, 2016

    The Osso Buco recipe I've been waiting for! Thanks Chef John!

  • Hopey_Dee on November 2, 2016

    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!

  • daxenpax on November 2, 2016

    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.

  • iBoost on November 2, 2016

    Have you ever ate Portuguese food?

  • madregoose on November 2, 2016

    Good Eats reference at 5:55?

  • Anton Kubala on November 2, 2016

    Food wish : beef Wellington!

  • Evelyn C on November 2, 2016

    Wow,,,,,, another good one perfect for the season,,,,,,,

  • Adam Omidpanah on November 2, 2016

    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.

  • Jelly Man on November 2, 2016

    Food Wish – Fondue

  • evythecutie on November 2, 2016

    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!

  • dl moore on November 2, 2016

    That looks delicious!!! A fresh grating of hard cheese would go amiss.

  • Alexander K. on November 2, 2016

    Chef John does have a very very rare thing among us humans: a sense of humor.

  • Smoky Ribs BBQ on November 2, 2016

    Pork Bone Hole and Grits! I'm digging it 😀

  • etherdog on November 2, 2016

    I come not to braise Caesar, but to bury him. [sic]

  • Timothy Poe on November 2, 2016

    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.

  • horisontial on November 2, 2016

    Oh I will definitely try this very soon.

  • Minute Man on November 2, 2016

    I have never seen pork shanks. I'll have to ask the local butcher for some.

  • Hannah Merrifield on November 2, 2016

    😂pork bone hole

  • SteamyDumpling on November 2, 2016


  • Vasily Boyechko on November 3, 2016

    Looks amazing chef, what do you think about ox tail?

  • J on November 3, 2016

    I love how Chef John went dark in this video. #tastysmartpigs

  • Nathan Sanchez on November 3, 2016

    why does he talk like that

  • Beata Sherman on November 3, 2016

    This lovely pork perfection is so beautiful! I wanna marry this thing, and have it's babies!

  • sirswift23 on November 3, 2016

    Billy Blanks!!!! nice one……..

  • Food Wishes on October 30, 2019

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