I made this two days after Chef John posted it. It came out great! My wife kept asking why I was using chicken stock and white wine with beef, so I told her I wasn’t going to screw around with the recipe the first time I’m making it. A wise decision. Chef John knows what he’s doing. Then she said we need vegetables with it, so I gave in and added carrots with the potatoes. Then today with the leftovers she said we could add peas too, so as a good husband I threw some frozen peas in and nuked the leftovers. Also fine. And definitely sop up the liquid gold from the bowl with a good bread. We used a ciabatta loaf. Most excellent!
Sure sounds like your wife might know a bit more about cooking than you? Beef usually you want red wine and beef stock. Aromatic vegetables. And peas add great texture while also adding nutrition. Chef John is great. But I think your wife probably is a good cook.
Beef shanks are such an underrated cut of beef. My Italian mother (and father!) made beef soup with beef shanks and to this day, it's the best beef soup I've ever eaten.
My husband love your recipes and he finds comfort every time he hear your distinct voice because he knows anything you do is delicious, our first time trying a resepie was the shakshuka❤
You gotta try the "chicken sloppy joe's", I've made it at least 6 times, since. The crispy onion rings are phenomenal! (I'm just experimenting with spices in the dough.) Also the cherry chocolate loaf (I'd use sour cherries from a jar, next time).
Chef John, I have three daughters and among some other things for Christmas gave them each a roll of aluminum foil, plastic wrap, parchment paper and wax paper. You suggested things you can use in the kitchen for gifts. It was a wonderful idea. One of my daughters lives in another state and because of a new job couldn’t make to our house for Christmas. We mailed her family the gifts. She called me a couple of days ago almost in tears saying it was the best gift ever. She said she was always running out of these items and having to go buy more before she could cook a dish. Thanks to you she was very happy. Thank you very much for the great idea. Roger in Louisville, KY.
Osso Bucco. This recipe is two carrots away from being Osso Bucco. (of course then we need the extra work of polenta or rissoto instead of the super-easy potatoes)
We tried this and it turned out great and tasted wonderful! An excellent way to use cheaper tougher cuts of beef. We used shanks and followed the recipe exactly, except for the cayenne, and the beef turn out perfectly and was very tender and succulent. Yukon gold potatoes worked very well with this recipe.
I raise my own cattle and my favorite parts are the ends, shanks, neck meat, tail. Steaks are great, but those ends that need some time and moisture, yum.
Wow, made this for dinner tonight and it is phenomenal! I had some leftover focaccia from last night for dipping in that flavorful sauce! Thanks for another winner. My family thinks I'm a great cook and they don't have to know how easy this was.
Just made this. It’s so good I couldn’t finish it to write this review. This is an easy recipe to make but the flavor is deep and complex. I highly recommend it for anyone.
We process our cattle and are always looking for something new to do with this particular cut. This seems close to Osso Bucco, but different. It's on the list!
Everything you make is delicious, John. I've made recipes from other big TH-cam chefs and have been unimpressed with the final product. But every recipe I make from you turns out absolutely wonderful. Thanks!
This is probably one of your simplest recipes (other than the raspberry coulis). Honestly I think it's also one of your best and most original. Simple, good and unique equals perfect😀
It's only original if you are not familiar with Italian food. It is quite common and used to be inexpensive, but in the US shanks are rarely available. It's lack of availability and long preparation time make it one of the most expensive dishes in restaurants.
I made this on a cold damp gloomy day here in NE England. It was the day’s delicious highlight! I used a beef joint ,that was very lean, that I found on the discount shelf of my local supermarket. (Your beef neck joint is an unknown cut here) However I followed the rest of the recipe, plus carrots and the resulting dish has fed us for two days . It really is a simple ,uncomplicated Star of a dish . Now , here is one of life’s mysteries………..the potato……if I cook it in a pan of water after about 25 minutes I will have a pan of very mushy potato . But….if I cook it , as in this recipe or in a soup or broth , it will retain its shape and texture…….I’ve often wondered why . Kind regards and thank you
Greetings from California! We do have beef necks and lamb necks (the lamb is delicious!), but the beef shank is from the leg, toward the bottom of the leg, if I'm not mistaken. If lamb shanks are available where you live, you probably have beef shanks. Ask your butcher, if he (or she!) doesn't have them, maybe they can order them. Beef shanks are really, really delicious. Happy New Year!
Happy new year chef John! I haven't been subscribed for the entire 17 years you've been on TH-cam, and I haven't yet seen all 2000+ videos you've made, but I just wanted to say thank you for being such an amazing person. What you have gifted the world is priceless.
Greetings from Ontario, Canada🍁Good Ole Fashion meat and taters! WOW! Reminds me of family passed. Thank you Chef John. I Bought a Dutch Oven because of you. What a great investment! Happy New Year my friend.
I will be making this soon. Thank you Food Wishes ^^__^^ . We have a very similar dish in Korean cuisine; it is called GamJa Tang. It features pork and potatoes, in a spicy braised stew, but the glorious part is the ground perilla seeds. I hope you try this recipe and consider for your future video!
I love it how like 95% of the time when you say something is a proven scientific fact it is not that, then today it totally was. Just another way that Chef John is incredible.
Yessir! That's the way to braise some shanks. But how can you eat the spuds without smooshing them down into the braising liquid??? Mind blown. Great recipe.
Gosh, I love working with Shanks! When I worked at L'auberge, I loved it when Chef let us know when they were ordered for the upcoming Prefix Menu. We tied ours and seared them in this OLD Giant cast iron rondo, in rendered beef tallow. (Love the white la crusette, Brother! My Mom actually gifted me my first piece in burt orange, so I just kept getting them in that color... we are kinda weird about our tools, aren't we¿! lol) This is a very good strait forward recipe! I finished mine with maderia and braised them with some truffle peelings, and usually, he wanted Perigod as the accompanying sauce.. Black Trumpets, Chantelle, and Lobster mushroom base... oh, I am getting hungry! Simple, honest flavors without the truffles and expensive mushrooms works great too! You just need to hit that perfect chord!
Dear Chef John, thank you, one of my all time favourite dishes, your Osso Bucco could be perfectly accompanied by Gremolata (i. e. chopped parsley, lemon zest, and garlic)...
I just made osso buco on Jan 1st for a family lunch. I was actually looking for chef's John from Food Wishes recipes but it only came out today 😢 We made it with gnocchi because we thought it would be boring with potatoes. Now I feel confronted because I trust chef John more than myself when it comes to cooking 😅😅😅
Potatoes are very classic and simple which makes this dish actually very exciting, but! if your version worked out, then don't be afraid to do it again
Chef John We might have grown up on opposite sides of the world, but I also ate the exact same thing as a child, love your style, and cooking!! P.S mum would also do a lamb shank version of this 😊
At the end when you mention the potato is your favorite, I don't know why but in stews the meat are amazing. But for some reason, the potatoes (and carrots in a pot roast) are always my favorite.
I'm excited to make this tomorrow? Do you think it's okay to skip the wine?🤔 Edit : I tried this and my fiance was in love❤😂 it was delicious and simple to make. Thank you 💙
This looks delicious! I think I'll make that with the "greens" in the same pot and throw in some carrots with the potatoes. And even before making this, I can tell you that using stock instead of water for a dish like this is pure decadence. Do it if you can, but it's absolutely not necessary. But I'll probably reduce the liquid some more and make it absolutely decadent with some butter.
Thanks for a great recipe Chef. Respectfully, could you possibly specify the type of potato you recommend , either fall-apart ( for mashed potato etc) or hold-together ( for this recipe etc). We don't have the same names of potatoes as you do. Thanks.
Yukon gold potatoes are a kind of potato that is good for keeping in chunks or mashing. So i think for this recipe it would boil down to personal preference on if you want fall apart potatoes or potatoes that hold together
My mouth is watering. One family member is allergic to celery, so I would substitute garlic (garlic loving family) and probably omit the cayenne. Mmmmmmm.
Even if culinary science can't prove that basting the meat and baptizing the potatoes makes a difference, I know it does. That is the love and soul component of cooking, and every dish benefits from that touch of special attention.
That looks awesome!!!🤤🤤🤤. Can you make this in a slow cooker? Sear the meat on the stove and then put in slow cooker. TIA. All your recipes are mouth watering!!🤤🤤👍👍
Our Recipe for this dish and/or Italian Short Ribs: All w/o tomato paste and C-pepper, lol,, but with Sun Dried Tomatoes, if desired. (and the wine can be replaced with Bragg's Apple Cider Vinegar and 2 Tablespoons of Red Italian Table Wine. ... Oh yeah, it is delicious!!! Great with steamed Brussel Sprouts tossed in too.
I made this two days after Chef John posted it. It came out great!
My wife kept asking why I was using chicken stock and white wine with beef, so I told her I wasn’t going to screw around with the recipe the first time I’m making it. A wise decision. Chef John knows what he’s doing.
Then she said we need vegetables with it, so I gave in and added carrots with the potatoes. Then today with the leftovers she said we could add peas too, so as a good husband I threw some frozen peas in and nuked the leftovers. Also fine.
And definitely sop up the liquid gold from the bowl with a good bread. We used a ciabatta loaf. Most excellent!
Sure sounds like your wife might know a bit more about cooking than you?
Beef usually you want red wine and beef stock. Aromatic vegetables. And peas add great texture while also adding nutrition.
Chef John is great. But I think your wife probably is a good cook.
That does sound delicious, but more like a traditional beef stew with the peas and carrots. Can’t go wrong there
Most excellent? Are you from San Dimas? 😃
Beef shanks are such an underrated cut of beef. My Italian mother (and father!) made beef soup with beef shanks and to this day, it's the best beef soup I've ever eaten.
My husband love your recipes and he finds comfort every time he hear your distinct voice because he knows anything you do is delicious, our first time trying a resepie was the shakshuka❤
Whenever I say "enjoy" to my 12 year-old son, he automatically sings "and as always... enjoy!"
He does have an amazing voice
The next best thing about eating shakshuka is saying the word!
You gotta try the "chicken sloppy joe's", I've made it at least 6 times, since. The crispy onion rings are phenomenal! (I'm just experimenting with spices in the dough.) Also the cherry chocolate loaf (I'd use sour cherries from a jar, next time).
Shakshuka is a breakfast staple in my home because of Chef John
Chef John, I have three daughters and among some other things for Christmas gave them each a roll of aluminum foil, plastic wrap, parchment paper and wax paper. You suggested things you can use in the kitchen for gifts. It was a wonderful idea. One of my daughters lives in another state and because of a new job couldn’t make to our house for Christmas. We mailed her family the gifts. She called me a couple of days ago almost in tears saying it was the best gift ever. She said she was always running out of these items and having to go buy more before she could cook a dish. Thanks to you she was very happy. Thank you very much for the great idea. Roger in Louisville, KY.
My Italian mother made this. I think she included some carrots. Hearty and delicious.
Osso Bucco. This recipe is two carrots away from being Osso Bucco. (of course then we need the extra work of polenta or rissoto instead of the super-easy potatoes)
@Figment078 Will the mafia come after you if you serve osso bucco with anything other than polenta or risotto?
@@lonelystrategos my Nonna will and she's far more dangerous with a matarello...allora
I'm German, but adding carrots was my first thought as well.
No, no carrots!
We tried this and it turned out great and tasted wonderful! An excellent way to use cheaper tougher cuts of beef. We used shanks and followed the recipe exactly, except for the cayenne, and the beef turn out perfectly and was very tender and succulent. Yukon gold potatoes worked very well with this recipe.
I raise my own cattle and my favorite parts are the ends, shanks, neck meat, tail. Steaks are great, but those ends that need some time and moisture, yum.
Wow, made this for dinner tonight and it is phenomenal! I had some leftover focaccia from last night for dipping in that flavorful sauce! Thanks for another winner. My family thinks I'm a great cook and they don't have to know how easy this was.
All hail to the Chef
Just made this. It’s so good I couldn’t finish it to write this review. This is an easy recipe to make but the flavor is deep and complex. I highly recommend it for anyone.
We process our cattle and are always looking for something new to do with this particular cut. This seems close to Osso Bucco, but different. It's on the list!
Trying this tonight with the 3 inches of snow that just fell 🍻
Thanks Chef John!!!
I love when you said, if times are tough, it taste just as good with water. Great point!
Can’t wait to make this, except I will add peeled and cut carrots along with the potatoes because I love carrots. 🥕
Everything you make is delicious, John. I've made recipes from other big TH-cam chefs and have been unimpressed with the final product. But every recipe I make from you turns out absolutely wonderful. Thanks!
This is probably one of your simplest recipes (other than the raspberry coulis). Honestly I think it's also one of your best and most original. Simple, good and unique equals perfect😀
It's only original if you are not familiar with Italian food. It is quite common and used to be inexpensive, but in the US shanks are rarely available. It's lack of availability and long preparation time make it one of the most expensive dishes in restaurants.
You are like the greatest chef in the world.. thank you for being you 🙏👍👍
It’s in the oven now. Oh man can’t wait. The kitchen smells fantastic 1 hour into the cook.
Authentic Italian recipes use "Quanto Basta" (when it's enough) as a measurement for ingredients. Good job, Chef John.
Is not really like this
Thank you. Perfect winter entertaining recipe. I'm going to make this for close friends next week. You are our favorite chef to follow.
I made this on a cold damp gloomy day here in NE England. It was the day’s delicious highlight! I used a beef joint ,that was very lean, that I found on the discount shelf of my local supermarket. (Your beef neck joint is an unknown cut here) However I followed the rest of the recipe, plus carrots and the resulting dish has fed us for two days . It really is a simple ,uncomplicated Star of a dish .
Now , here is one of life’s mysteries………..the potato……if I cook it in a pan of water after about 25 minutes I will have a pan of very mushy potato . But….if I cook it , as in this recipe or in a soup or broth , it will retain its shape and texture…….I’ve often wondered why . Kind regards and thank you
Greetings from California! We do have beef necks and lamb necks (the lamb is delicious!), but the beef shank is from the leg, toward the bottom of the leg, if I'm not mistaken. If lamb shanks are available where you live, you probably have beef shanks. Ask your butcher, if he (or she!) doesn't have them, maybe they can order them. Beef shanks are really, really delicious. Happy New Year!
Ill have to ponder that, about the potato🤔
Happy new year chef John! I haven't been subscribed for the entire 17 years you've been on TH-cam, and I haven't yet seen all 2000+ videos you've made, but I just wanted to say thank you for being such an amazing person. What you have gifted the world is priceless.
I'm drooling just from the thumbnail
Oh man, I need that in my life!... It looks really good!
I think this would work with oxtail too! This looks delicious! (Actually, at first, I thought the meat was oxtail here.)
As Chef would say, thats you cooking.
My Mom made oxtail soup with barley.I lobed it,especially on a cold winter night!😊
Greetings from Ontario, Canada🍁Good Ole Fashion meat and taters! WOW! Reminds me of family passed. Thank you Chef John. I Bought a Dutch Oven because of you. What a great investment! Happy New Year my friend.
This is a comforting dish that is a welcome on my table any time. Great job as always ♥️♥️😋
We had your individual beef Wellington and mulled wine cake for Christmas dinner. Big hit all around.
I will be making this soon. Thank you Food Wishes ^^__^^ . We have a very similar dish in Korean cuisine; it is called GamJa Tang. It features pork and potatoes, in a spicy braised stew, but the glorious part is the ground perilla seeds. I hope you try this recipe and consider for your future video!
I love it how like 95% of the time when you say something is a proven scientific fact it is not that, then today it totally was. Just another way that Chef John is incredible.
What a beautiful recipe. Thank you!
Yessir! That's the way to braise some shanks. But how can you eat the spuds without smooshing them down into the braising liquid??? Mind blown. Great recipe.
Gosh, I love working with Shanks!
When I worked at L'auberge, I loved it when Chef let us know when they were ordered for the upcoming Prefix Menu.
We tied ours and seared them in this OLD Giant cast iron rondo, in rendered beef tallow. (Love the white la crusette, Brother! My Mom actually gifted me my first piece in burt orange, so I just kept getting them in that color... we are kinda weird about our tools, aren't we¿! lol)
This is a very good strait forward recipe!
I finished mine with maderia and braised them with some truffle peelings, and usually, he wanted Perigod as the accompanying sauce.. Black Trumpets, Chantelle, and Lobster mushroom base... oh, I am getting hungry!
Simple, honest flavors without the truffles and expensive mushrooms works great too!
You just need to hit that perfect chord!
This dish was amazing. We cooked it today and we were amazed. We did add carrots. Nice recipe.
Can’t wait to make this with my boyfriend! Happy New Years to you and Michelle!
9:16 is very true. I haven't seen one of your videos pop up on my feed for a while, but I clicked this as as I saw it. You just broke the algorithm.
Dear Chef John, thank you, one of my all time favourite dishes, your Osso Bucco could be perfectly accompanied by Gremolata (i. e. chopped parsley, lemon zest, and garlic)...
Ossbuchi are not a dish, they are just... Beef shank. This up here recipe if ossibuchi with potatoes.
He did add parsley and lemon…
Good day to all, peace and joy.
Fantastic basting, Chef John! Your years of experience are evident, you are clearly a master baster!
I just made osso buco on Jan 1st for a family lunch. I was actually looking for chef's John from Food Wishes recipes but it only came out today 😢
We made it with gnocchi because we thought it would be boring with potatoes. Now I feel confronted because I trust chef John more than myself when it comes to cooking 😅😅😅
He has an osso bucco recipe as well. Just search it on his site
Potatoes are very classic and simple which makes this dish actually very exciting, but! if your version worked out, then don't be afraid to do it again
Chef John, you’re absolutely the best ❤
This sounds wonderful and the cold weather makes it the timing perfect!
Chef John
We might have grown up on opposite sides of the world, but I also ate the exact same thing as a child, love your style, and cooking!!
P.S mum would also do a lamb shank version of this 😊
This is perfect for this weekend it's going to snow ❄️
At the end when you mention the potato is your favorite, I don't know why but in stews the meat are amazing. But for some reason, the potatoes (and carrots in a pot roast) are always my favorite.
You know it's succulent when he uses a spoon to cut it 😋
Chef John … I totally miss the podcast! Please bring it back!
this dudes been making me giggle for at least 80% of at least one decade.
Great winter dish! Yummy!
I love this recipe, totally impressed with your basting techniques, consider yourself a master baster 😊.
Made this tonight! Very good! Similar to ossobuco but different. Like you said, the bread for dipping is a necessity! Very good recipe.
I listen to all your videos. You're a fantastic cook!!! Looks sooooo delicious 😅
I waited IMPATIENTLY for you to spoon out the marrow. The tension was incredible. For a moment, I thought you would forget it.
I tried this recipe Turkish way(: It looked really nice.Instead of wine I add meet stock thank u🙏🏼
This looks great. Simple too.
can't wait to try this; I'm sure my Italian made this several times because I remember eating the marrow!
Since I am the Captain of my Capsicum I have to have red bell pepper. Looks so amazing!!!
Ok, now you’ve done it! This dish is crying out “Bill, you have to make me NOW!”
I will, I will…
I'm excited to make this tomorrow? Do you think it's okay to skip the wine?🤔
Edit : I tried this and my fiance was in love❤😂 it was delicious and simple to make. Thank you 💙
Meat and potatoes! My favorite! Thank you ❤
I dont usually comment but I had made this today & OMG.. fantastic!
Are you especially skilled in basting? Are you a master at it?
This looks delicious! I think I'll make that with the "greens" in the same pot and throw in some carrots with the potatoes.
And even before making this, I can tell you that using stock instead of water for a dish like this is pure decadence. Do it if you can, but it's absolutely not necessary. But I'll probably reduce the liquid some more and make it absolutely decadent with some butter.
Ciao Chef. This dish is called Spezzatino.
Thank you CHEF COOK.
The main difference is that in Italy we would have cooked this over the hob. Which is something I plan to do soon.
I just bought a 1/4 of beef. Can’t wait to try this as a Chuck roast!
Looks amazing chef John! 🫶🏻🇺🇸💫
"Eat real food, not too much, mostly Italian beef and potatoes" - Someone who loves Chef John's recipes
Osso bucco is one of my favorite meals to prepare (and consume).
Thanks for a great recipe Chef. Respectfully, could you possibly specify the type of potato you recommend , either fall-apart ( for mashed potato etc) or hold-together ( for this recipe etc). We don't have the same names of potatoes as you do. Thanks.
Yukon gold potatoes are a kind of potato that is good for keeping in chunks or mashing. So i think for this recipe it would boil down to personal preference on if you want fall apart potatoes or potatoes that hold together
@@monsterglacier thank you, I'll remember that !
My mouth is watering. One family member is allergic to celery, so I would substitute garlic (garlic loving family) and probably omit the cayenne. Mmmmmmm.
We used to use lamb shank where I used to work. Lamb isn't one of mines, but it was really good anyways. One of my favorite italian dishes
Chef Jon, Taught me how to cook...That was like 13 years ago.
Even if culinary science can't prove that basting the meat and baptizing the potatoes makes a difference, I know it does. That is the love and soul component of cooking, and every dish benefits from that touch of special attention.
5:29 "I'm a baster from way back"
Don't be so modest Chef John, You're a Master Baster
This looks delectable
I bet that would be delish!!
amazing!!! happy new year chef!
I made something like this with venison. It was very good.
" We will meet the potatoes in a few minutes "..... love you
Mmm this would be perfect too with a side of white rice!
the real and original, I do love me some Chef John!!
I'm going to make this soon, but with carrots and serve it atop polenta.
patricia wells insists that lemon is necessary (not optional, her words) squeezed over hanger steak - bc hanger is very rich.
makes sense for shank.
Yummy
That looks awesome!!!🤤🤤🤤. Can you make this in a slow cooker? Sear the meat on the stove and then put in slow cooker. TIA. All your recipes are mouth watering!!🤤🤤👍👍
CHEF!! Holy Moly! That’s incredible! I love Osso Buco, but it too expensive. This is such a great idea!
*Great Video!!!!*
That looks easy and delicious. I’m gonna make it ( I will add some carrots)😊
I have to make this one!
Very nice Chef John. You could almost make beef stew out of this recipe with carrots 🥕
6:20 - "Amazing brazing", just musical!
I love one pot recipes
That looks amazing!
You are after all, the Georgia O'keef of your Italian Braised Beef!
Our Recipe for this dish and/or Italian Short Ribs:
All w/o tomato paste and C-pepper, lol,, but with Sun Dried Tomatoes, if desired. (and the wine can be replaced with Bragg's Apple Cider Vinegar and 2 Tablespoons of Red Italian Table Wine.
... Oh yeah, it is delicious!!!
Great with steamed Brussel Sprouts tossed in too.
hi chef john, i have always been a big fan, love your videos. may i know does it matter if i use the front or back leg's shank?
Potato:” baptized before braised” 😂 Johnny, you MY cook
I'm inspired! I'll try with Ox tails. I'lladd some Crème fraîche instead of lemon.
Yayyy a new video! Happy new year🎉