Hi everyone and welcome back to Le Gourmet TV, in today's video we’re going to make an Osso Buco recipe, which is just another way to say Braised Veal Shanks and it’s a really low, slow , braising method, we’ve done it before with other cuts of meat. So we’re going to start out by taking this fresh Ontario veal shanks that we got from our friend’s 'Home-grown Ontario', and just season them with some salt and pepper, so we’re going to do this entire operation on the stove top and you need a really good heavy bottom pot with tall sides because it’s going to be quite big going into this pot, and we’re going to bring it up to high temperature, get our pot really good and hot. So pan’s up to temperature we’re going to add a couple of tablespoons of olive oil, coat the bottom of the pan and we’re going to brown off the veal shanks. Now I’ve got 6 shanks here and if you can’t fit all of them in the bottom of the pan, don’t overload the pan cause you really want to get that nice brown crust that’s where a lot of the flavours come from.
So we browned off our shanks in 2 rounds and I’m going to put the first round back in, and you’re going to add about a cup of dry white wine, I’ve got the Cave Spring from Niagara here, about a cup of wine, and you want to simmer this for about 5 minutes. So it’s coming along nicely, now what you need to do is our of three cups of stock, if you’ve got veal stock, that would be best; if you don’t, chicken stock works really well. If you don’t have chicken stock, well, water is fine too. Now, you want to put tin foil into the pan and kind of press it down in the middle. And what the tin foil would do for you is, the steam that rises, well actually, drop back in and baste really nicely; so we put the lid on and we turn this down. You want it to have on a really low simmer, we’re going to leave this for about an hour, and that hour is going to give us time to julienne all the vegetables we’re going to cut next.
Okay, so we’ve sort of julienned all of our vegetables; now classically you will julienne, as you can see, I’m not very good at julienning, so you can just chop them anyway that you can, just get them down into a fairly slender size. So at this point what you want to do is just add your vegetables in, put them right on top of the shanks. And something that I forgot to tell you to put in is the bouquet garni. Pot’s pretty full, get over this. So put on the lid, keep the heat about the same and you’re going to go another 2 hours.
So here you have it, my interpretation of an Osso Buco or braised veal shank. Now, this is just my version; there’s many, many versions to this dish and something that I think is very important is don’t get caught up in the dogma of thinking, it’s not Osso Buco because it doesn’t have Gremolata on top, or it’s not Osso Buco because it doesn’t have this or that or the other thing; this recipes can be whatever you want, so make it your own. Take the ingredients that you really want to have and do it the way you want it, you’re the one who has to eat it after all. So out of here, let’s just grab one of these shanks, so you put one shank and let me just get this last little piece of meat, look at that, absolutely wonderful. And we get a little bit of this vegetable mixture, put it on top; so the next thing for serving this is we just get a little bit of this broth and just put that over top. Thanks for stopping by, hope to see you again soon.