Outstanding Osso Buco

hi I'm Kara welcome to homemade Italian cooking today we're making osso bucco now osso bucco is a wonderful dish for a small dinner party - for six people all right one of the first things that we're going to do is liberally salt and pepper the veal shanks on both sides this is really the only time they're going to get a lot of salt so be sure you do it do it well and I'm gonna put pepper on both okay now we're going to dredge them in flour and I've got about a cup of flour here in my tray make sure to get all of the sides and so we've got a nice seasoned piece of veal shank tied up and dredged I'm gonna finish the rest of these and we'll be right back okay so I'm using a braising pot this is a look who say do phew is the formal name of it but it's really a Dutch oven and it's got this these little bumps on the inside in this beveling and what this does is help the steam that rises go back down into the meat so it keeps it extremely moist it's a great pan for braising to heat up our olive oil and get the veal shanks braising okay we have our heat our pan smoking hot so I'm going to take our dredged veal shanks and I am going to set them in you hear the sizzle and put them right in the bottom of the pot I'm going to do two at a time and we're going to fry them up and try to get them very caramelized it's the little bits at the bottom that's really gonna make the flavor for the braise okay as you can see we've got our veal shanks are absolutely beautifully browned all over the golden we've got a lot of dust if see that a lot of duck dust bits on the bottom and then it's going to be the base for our sauce so let me get this last couple out of here and we'll go to the next step I'm going to throw in our mirepoix which is our diced celery carrots and onion and and it goes we're gonna let this cook for a few minutes until they soften only about four minutes now my next step is I'm going to add in a tablespoon of tape of tomato paste I really like the tomato paste in the tube because you only can open it and then use what you want and store it back in the fridge so with that I'm just gonna squeeze in about a tablespoon mix that kind of in at the bottom to start the tomato base flavor going and now I'm going to add my bay leaf and I've got two whole garlic cloves that's looking pretty good on the garlic tomato flavor is happening alright now the first deglazing I'm going to do and I've got this on hot is I am going to add a of cognac throwing that in and I'm going to switch now to my wooden spoon and I'm using one with the flat bottom and this is best for scraping the bits little brown bits off the bottom of the pan and we've got a nice flavoring base starting here the cognac alcohol is going to cook off alright now the next thing I'm going to add is my cup of white wine so for osso bucco you definitely want to use white wine it gives up I think a more bright bright flavor I know a lot of people put in red but I really prefer the white wine now here's another tip of mine home cook I buy these little bottles of wine they come in a six pack I use them for cooking because they're about you know a cup cup and a half and they're perfect for recipes so I'm just going to pour the whole thing in and we now have got the wine base going okay now the last couple of things I'm throwing in three sprigs of thyme just we're going to be putting in about a tablespoon of fresh minced rosemary okay now I'm going to let this cook for just about three four more minutes I wish you could see and smell this the color is gorgeous it's turned a dark kind of golden it's almost like a Tuscan gold or a curry folks color and it smells wonderful all right so now the next thing we're going to do is add diced a can of diced tomatoes with the juice that's going to start to give it more liquid bring that up to temperature a little bit okay and now we're going to put the veal shanks back in to the pot okay I am now putting the bones in that I that came that were from the the veal shank itself the butcher cut it off at the top for me but this is going to add some flavor and now the last thing is veal stock and I am fortunate enough to find this at one of my grocery stores I the recipe calls for four cups but I'm going to just put in well I'll be darned that is about four cups so you can see it's starting to come to a boil we've got this loaded with vegetables all those flavors I hope the color of this is coming across because it is just a spectacular color that tells me that the bits came up from the bottom and that we're got good caramelization and I think it's going to turn out very very nice looks like it's coming to a boil so I am now going to put the doufu lid on and we are going to pop this in the oven at 350 degrees and let it cook for an hour and a half to two hours and I'll check it once during that time to make sure that the liquid hasn't gone down but I'm pretty sure in this in this brazier that it won't so see you in a little bit okay we're back I've taken the pot out of the oven and I've carefully pulled out the veal I put it in a just set it aside here in this tray so with that I'm going to take out this last meal shank you can see it's still hold this is why tying it with the butcher string around the circumference really helps a lot so I'm going to put that in there and maybe you can kind of see the vegetable stay whole and I have this beautiful amazing thick sauce okay let's make the gremolata now gremolata is just a simple garnish of fresh lemon zest and I've zested one whole lemon about a half a cup here of fresh minced flat leaf parsley and several garlic garlic cloves that are minced and I'm just going to put this all in and mix it and it's fresh and bright and gives a nice hint of flavor okay so that's the garnish before we do anything I do want to taste it and pick the little piece here this is a piece of the meat I've let it cooled off a sec and it's with a fork so you can see how tender it is and let me give it a bite I wish you were all here they have this with me it's just stunningly good mmm okay enough for the cook all right now let me show you how to plate this so we're going to take the veal shank that we have I'm going to take the string off at this point because it will fall apart so easily because of the meat is so tender on the bone I have a ladle full of those of that sauce and the fresh vegetables it is so rich you know with the wine and the cognac and the garlic and the rosemary and the mirepoix that is so delicious and then you sprinkle a little fresh mirepoix right on top I'm sorry a little fresh gremolata right on top okay now since I'm making this forest birthday dinner I wanted to show you I'm serving it with some orzo that has been cooked with Parmesan cheese and mascarpone and some balsamic glazed roasted carrots so if you can see that but we've got this absolutely gorgeous osso bucco this is traditional served with orzo roasted carrots with gremolata on top I hope you give this one a try it's really a lot easier than it sounds and if you do send me some pictures I would love to to hear about your experience with it if you liked it please subscribe to me leave me comments and I will look forward to seeing you next time thank you so much bye

Channel: HomemadeItalianCooking

Views: 110,554

Rating: 4.771174 out of 5

Keywords: Homemade, Italian, Cooking, Recipes, Cara, Veal (Food), Braising (Culinary Technique), casserole, Orzo (Food), veal shank

Id: _-E7Du0dTqE

Length: 11min 12sec (672 seconds)

Published: Wed Jun 10 2015