Brandon Baker @_ryb_j - Twitter Profile

@RykerJackson97 Fun fact, the same company that provided the woodwork for this Temple also provided woodwork for the Hawaii Laiei Temple and the woodwork for the conference center (including the walnut tree pulpit and the cherry organ).

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_RYB_J retweeted

Mike Lee

@BasedMikeLee

27 days ago

You won’t regret watching this clip I first listened to this truly prophetic speech decades ago, but I’ve thought about it countless times since then Neal A. Maxwell masterfully diagnosed the problems with our increasingly godless society

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Brandon Baker

@_RYB_J

about 1 month ago

**Osso buco** (or ossobuco) is a classic Milanese Italian dish meaning "bone with a hole." It features cross-cut veal shanks braised slowly until fork-tender, with the marrow from the bone enriching a flavorful sauce of white wine, vegetables, tomatoes, and broth. It's traditionally served with a bright **gremolata** (parsley, lemon zest, and garlic) on top, often alongside saffron risotto (risotto alla Milanese), polenta, or mashed potatoes to soak up the sauce. Many modern versions use **beef shanks** as a more accessible (and often cheaper) substitute for veal, with similar results—though veal is more delicate and traditional. This recipe serves 4 and takes about 20–30 minutes of active prep, plus 2–3 hours of braising (or longer in a slow cooker). Use a heavy Dutch oven for best results. ### Ingredients #### For the osso buco: - 4 veal shanks (or beef shanks - I've used pork roast or beef chuck roast), about 8–12 oz / 225–340 g each, 1–1.5 inches (2.5–4 cm) thick, bone-in - Kosher salt and freshly ground black pepper - ½–1 cup (60–125 g) all-purpose flour, for dredging - 3–4 tbsp olive oil (plus more as needed) - 2 tbsp butter (optional, for richness) - 1 medium yellow onion, finely diced - 1 large carrot, finely diced - 1–2 celery stalks, finely diced - 3–4 garlic cloves, minced - 1 tbsp tomato paste (optional but recommended for depth) - 1 can (14–28 oz / 400–800 g) whole peeled tomatoes (San Marzano preferred), crushed by hand, or tomato sauce - 2–3 cups (475–700 ml) chicken, veal, or beef broth/stock (enough to partially cover the shanks) - 1–2 bay leaves - Fresh thyme sprigs or rosemary (optional, 1–2 sprigs) - Optional: 2–4 oz (55–115 g) diced pancetta or thick-cut bacon for extra flavor #### For the gremolata (essential topping): - ½ cup fresh flat-leaf Italian parsley, finely chopped - Zest of 1–2 lemons (avoid the bitter white pith) - 1–2 garlic cloves, finely minced ### Instructions *Slow cooker**: Brown the shanks and sauté vegetables on the stovetop first (don't skip this for flavor). Transfer everything to the slow cooker, cover, and cook on low for 6–8 hours or high for 4 hours, until tender. Reduce sauce on the stovetop afterward if needed. Tips: - Make ahead: Osso buco tastes even better the next day. Cool, refrigerate, and reheat gently. - Pairings: Classic with risotto Milanese (saffron risotto), creamy polenta, or crusty bread. A simple green salad or roasted vegetables balance the richness.

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Brandon Baker

@_RYB_J

about 1 month ago

@JeffBiesinger A mentor and father figure of mine once assured me, "I can't promise that bad times won't come, but I can promise that things will get better!" DMs are always open! 🙏

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