Thanks for checking out another episode of FixMyRecipe.com. I’m Chef Billy Parisi and our next recipe comes from Jaime Swinny of Eureka, Missouri. He sent in a recipe for one of my favorite dishes, Osso Bucco. After reviewing the recipe I’m seeing how he’s not getting a lot of flavor and that was his complaint. Don’t worry Jamie. We’re going to fix this for you.
First thing we need to do is dredge this veal shanks in some flour. We got to season the flour. Some salt definitely and pepper. You just want to mix this together really good. Now that our flour’s nice and seasoned, let’s get those veal shanks dredged.
Alright Jaime, here’s another mistake you kind of did in your recipe. You neglected to sear these veal shanks off. Once our pot is smoking hot, we’ve got a little olive oil on it. Simply drop those veal shanks right in our pan. Jaime, let’s give it a little flip. Oh yes, what I’m talking about. Oh-wee right there.
Our veal shanks are absolutely beautiful, golden brown. We’re going to simply set those aside in our roasting pan. And such so much goodness left at the bottom of that pot, we’re going to deglaze with a little Marsala wine and put it right back on the burner. Adding this Marsala wine is going to enhance the flavor to our osso bucco.
After our Marsala wine’s reduced by about half, we’re going to pour it right over our osso buco shanks. First things first, our onions, celery and carrots that we finely chopped right on top here. Next is our whole peeled tomatoes, next we’re going to add chicken stock because we want these veal shanks to breeze. There’s two things you can do here. One, check out my video on how you fix chicken stock and use that recipe; or two, have some water and use a little chicken base. It won’t hurt. You’re going to get a little extra salt flavors.
Alright Jaime, here’s the next trick. Osso bucco traditionally goes with gremolata which consists of lemon and orange rind, a little bit of garlic and parsley. Now I love all the flavors that that brings so I’m not going to save it for the end. I’m going to put it in at the beginning and cook with it. Why not have all those flavors instead of some dry garnish at the end. Let’s hook that up.
Some fresh lemon, lime and orange rinds, and some slivered garlic, not chopped. I want to taste a lot of garlic in there. Italian flat leaf parsley, I’m not going to chop it. I want to leave it whole. Here’s another option. You can use fresh thyme and fresh rosemary.
Next step is to cover it with tin foil. Heat it in the oven on about 300 degrees and slow roast it and we’ll come back and check it out in a few hours.
The osso bucco has been in the oven for about three hours and I cannot wait to try it. Alright, we’ll plate this up and have a look. You might need a spatula because it’s going to fall right off that bone. Let’s add some veggies on here.
Jaime, Jaime, Jaime, a couple of things to remember to make a dish this awesome, you’re not just throwing veal shanks in a pot and put water on it and boiling meat. Don’t forget to sear your meat. Season with salt and pepper. Add all those awesome vegetables in there. And forget about the gremolata at the end. Throw all those ingredients in and simply roast this bad boy off.
Jaime, come back tomorrow to FixMyRecipe.com and see our next featured fix of the day.
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