Binging with Babish: Osso Buco from The Office

Hey looks great babe yeah it's disgusting you know I have soft teeth how could you say that hey what's up guys welcome back to binging with babish where this week we're taking a look at the osso bucco from one of the most painful episodes in television history the dinner party from the office just gonna give myself a little serenity by Jan here but this episode is not sponsored by Jan it is sponsored by LG and the all-new LG G 8 X 10 Q dual screen the ultimate tool from multitasking in the kitchen and in life because as we all know more screen is always better unless of course you're Michael Scott if you want to learn more check out the link in the video description for now though we have to get to making mirepoix that didn't really work guess we have to do this the old-fashioned way simply peel your carrots and chop everything into manageable bite-sized pieces 2 medium carrots 1 medium onion and 2 stalks of celery oh oh dear that's never worked and reversed that there we go and now that we've got our mise all plust up it's time to start prepping our actual osso bucco tradition dictates like in many stews that are veal shanks be coated in flour before searing in our Dutch oven so I'm heavily seasoning the flour with kosher salt and freshly ground pepper before liberally coating our six veal shanks with the mixture go ahead and Pat that down into the meat and flip and repeat on the other side then to ensure the shanks structural integrity we're going to tie them with a length of butchers twine and now the Thurl dusted and tied up it's time to head over to the stovetop we're in our biggest baddest Dutch oven we're going to heat some grapeseed oil over medium-high heat until shimmering before dropping in our buco we're giving those three to five minutes per side until they have some lovely color on both sides you will notice that I'm doing this in two batches to make sure that the shanks aren't overcrowded if whenever you're searing meat it's overcrowded steam can build up between the pieces and prevent a lovely Brown crust from forming and that browning akv my yard reaction occurring during that searing along with this beautiful stuff on the bottom of the pot the Fond is the very basis of great flavour whenever you're braising so into that sizzling fat and Fond goes our mirepoix which we're gonna saute for about five minutes until it's starting to soften and turn Brown at which point I'm gonna add 1 to 2 tablespoons of tomato paste and 6 whole crushed cloves of garlic it's pretty hard to overdo the garlic in this recipe then once we've let that saute for an additional minute or until fragrant we're going to deglaze the pot using about two and a half cups of dry white wine I'm going with Sauvignon Blanc you could use a dry red wine if you want a darker more robust stewed either way we are working diligently to scrape up all that good stuff off the bottom of the pot and then it's time to start building flavor I'm adding a couple sprigs each of fresh rosemary and thyme two cups of high quality preferably homemade beef stock and two dried bay leaves another essential element of traditional osso bucco alla milanese is tomatoes so I've got a 28 ounce can of san marzano tomatoes that I have crushed the hand we're adding those to the braising liquid and placing over medium-high heat attempting to bring it up to a simmer as we begin to add our veal shanks just Nestle them all in there side by side with their prettiest facet facing the sky that I'm also gonna sneak a few extra marrow bones in there the purpose for which I will reveal later we're bringing this bad boy up to a rolling simmer partially covering and placing in a 325 degree fahrenheit oven for two to three hours ideally right when our guests arrived just to make it super awkward so while that slowly braises let's talk about risotto Jen appears to also be serving the osso buco with risotto alla milanese for which we're gonna need a good risotto spoon I like this flat wooden grandma style affair but if you don't have one of these kicking around a rubber spatula works just wonderfully anything that you've got that can really dig into the corners and make sure that nobody's burning it so Chloe let me me nay's is a relatively simple saffron scented risotto so the only Betty prep we got to do is finely mincing one small onion the rest of the work lies solely in the technique we are keeping four cups of high-quality chicken broth and a small saucepan at a bare simmer at all times we're also adding a pinch of saffron threads and once we've checked the osso bucco and it's about 15 minutes out we're going to start the risotto making process into a larger saucepan goes about 3 tablespoons of butter which we're gonna place over medium-high heat until foaming at which point we're gonna add our finely minced onion give that a sweat 1 to 2 minutes until just beginning to turn translucent at which point we're going to add our rice and not just any rice we need rice purpose-built for making Zota here have two cups of arborio rice but you can use the slightly harder to find con not only for the best risotto either way we are toasting that in the pan with the onion for one to two minutes until the edges of the rice begin to turn translucent almost like little ice cubes at this point we're gonna add one cup of dry white wine I'm going to add the rest of our southern yo dal and cook that for about two to three minutes until the alcohol is cooked off and then at this point we're going to start adding our stock which as you can see has been turned a beautiful golden hue by the saffron one or two ladles at a time once we've added enough to mostly saturate the rice we're going to stir relatively frequently until you can drag your spoon across the bottom of the pot and leave a trail I've gone a little past this because I had to hold the pot sideways to show you but you'll get the idea anyway at that point we're gonna add one or two ladlefuls of hot stock repeating the process over medium heat until we've added anywhere from three to three and a half cups worth of stock and the rice is creamy and tender but toothsome meaning ever so slightly out dente nothing gets stuck in your teeth but definitely not porridge either it's at this point that we're gonna kill the heat and add a ton of freshly grated parmigiano-reggiano cheese this along with another two to three tablespoons of unsalted butter is gonna make on risotto impossibly creamy and rich and the perfect accompaniment to our veal osso buco but I'm gonna take it one step further about 10 minutes before the rice was finished cooking I took the osso bucco out of the oven and set it aside to cool for about 10 minutes by this point my dinner guests were sufficiently annoyed maybe one or two word that I'm going to poison them and my veal shanks were tender enough that they could be easily pierced using a paring knife we want these after all to be fork tender but it was also during this time that I fetched my sneaky marrow bones out the mix and scooped out their soft rich interiors which I'm now going to finely chop until it's almost a paste and then I'm going to add it to our risotto to make the richest neediest most badass risotto in the world so we're just loop we're just gonna dump that into our finished risotto seasoning with kosher salt and freshly ground pepper then there's just one last element traditionally served with this dish that is plainly visible on Jan's plating and that is a very simple gremolata of finely chopped parsley grated lemon zest and grated garlic which is gonna be something nice and bright and fresh to cut through all the richness of this dish and it's gonna look really nice on top too just mix all that up add enough chopped parsley to make sure that it's still sprinkle bowl and then it's time to plate up and the classic way to do so is to lay down a bed of a risotto place our field shank over top making sure to remove the string and ladling the braising liquid along with some of the aromatic vegetables over top before garnishing with gremolata I'm just gonna even have the softs distribution there pour myself some red wine and tuck in and I've been waiting to make this dish for a while now because it's the perfect winter meal it's warm and rich and flavorful and it makes your whole house smell absolutely unreal I'm just gonna try Michaels preferred technique here I don't have soft teeth myself but I'm a man of science and they gotta say not so great but you probably already knew that anyway this is an absolutely wonderful way to present this dish but I think one small step while not necessarily traditional makes for massive improvement and that is the simple act of straining and reducing the sauce so I'm just gonna remove the meats set them aside and keep them warm and then I'm gonna strain the sauce into a medium sauce pan making sure to stir up and press down on the solids to extract every drop of this liquid gold as you can see it's a pretty thin oily sauce and you can let it cool for a few minutes skim all the fat off the top and reduce for about 30 minutes until it's thick and syrupy and gorgeous you could even mount the sauce or add a pad of butter off the heat to really kick the gloss and richness factors up to 11 anyway this is 100% a member of the clean plate club but I'm gonna go do it at the foot of the bed where just makes me sleep this video is sponsored by LG and the all-new LG G 8x fin cube dual screen LG sent me this revolutionary device and asked for my take my double take if you will and I found it to be the perfect kitchen companion this recipe involved timing both the risotto and the osso bucco so is super helpful to have recipes up on one screen a timer on the other or the clip from the office to make sure that I have the ingredients right I can plate music on one screen while I keep the timer going or I can be browsing the internet for future episode ideas while taking notes on the other screen or if I want to take a break and play a video game in which I get repeatedly demolished the dual screen makes for an incredible gaming experience the camera captures photos in rich and vivid detail and it all adds up to create the ultimate multitasking machine if you're interested in trying out the LG G 8 X thin cube dual screen yourself make sure you check out LG's trial program this program allows my audience to make video content using the phone so click the link in the video description below to learn more and if you're ready to get an LG G 8 X thin cube dual screen of your very own follow this link for more info [Music] [Music]

Channel: Babish Culinary Universe

Views: 4,988,279

Rating: 4.9451814 out of 5

Keywords: osso, buco, osso buco recipe, osso bucco recipe, veal shank, veal osso buco, ossobuco recipe, ossobucco recipe, how to make osso buco, how to make osso bucco, winter, stew, warm, comforting, the office, dinner party, dinner party scene, michael scott, binging with babish, babbish, cooking with babish, pear qwerty horse

Id: Jr9Is6NsFck

Length: 9min 21sec (561 seconds)

Published: Tue Dec 03 2019

Reddit Comments

[u/chocolate_babies]

Making this for dinner now. Everything else is done, just need to let the osso buco braise for three hours.

[u/iwantbutter]

Nice video, babe

[u/PrinceofRavens]

Remember to eat this by the light of your favorite neon beer sign!

[u/lyonellaughingstorm]

“The richest, meatiest, most badass risotto... in the wooooorld”

I wonder how long Babby’s been practicing that Jeremy Clarkson impression!

[u/Semper-Fido]

https://www.rollingstone.com/tv/tv-features/that-one-night-the-oral-history-of-the-greatest-office-episode-ever-629472/

If you are a fan of the Office and particularly this episode, this is a must read. Great background on what went in to making this such a perfect hot mess.

[u/IT_Chef]

Here is some music to set the mood for when you eat the meal

[u/Harold_Zoid]

I love how much effort he puts into the Italian accent while still pronouncing all the Italian words super American.

[u/kiser420]

you know I have soft teeth, how can you say that?

[u/PM_THE_GUY_BELOW_ME]

Here's the song he was listening to during the flip phone ad in 2019