Osso Buco - Binging with Babish

Name: Osso Buco - Binging with Babish
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 6 veal shanks; Salt and freshly ground black pepper to taste; Flour; 2 medium carrots; 1 medium onion; 2 stalks celery; 2 tbsp olive oil; 3 tbsp unsalted butter; 1-2 tbsp tomato paste; 2 cups dry white wine; 4 cups chicken broth; 2 bay leaves; 1 cup Arborio rice; 3 tbsp unsalted butter; 1/4 cup finely chopped parsley; 1 lemon, zested

Description: In this episode of Binging with Babish, Andrew Rea recreates Osso Buco from 'The Office' episode 'Dinner Party'. Check out the LG G8X ThinQ Dual Screen: https://www.youtube.com/watch?v=G78uV4vKnjI 0:00 Intro 0:21 LG G8X ThinQ Dual Screen 0:43 Mise en place 1:07 Flour the shanks 1:33 Sear the shanks 2:11 Sauté the aromatics 2:53 Add tomatoes 3:15 Braise 3:53 Risotto 6:48 Gremolata 7:12 Final presentation 0:25 The premise of this recipe is to recreate Osso Buco from 'The Office' episode 'Dinner Party'. Ingredients: 6 veal shanks 2 medium carrots 1 medium onion 2 stalks celery 1 cup Arborio rice 2 cups dry white wine 4 cups chicken broth 2 bay leaves 3 tbsp unsalted butter 1/4 cup finely chopped parsley 1 lemon, zested Salt and freshly ground black pepper to taste Instructions: 1. Season the veal shanks with salt and pepper and dredge in flour. 2. Sear the veal shanks in a hot Dutch oven until browned on both sides. 3. Remove the shanks and add the mirepoix (carrots, onion, celery) to the pot. Sauté until softened and slightly browned. 4. Stir in tomato paste and cook for 1 minute. 5. Deglaze with white wine, scraping up any browned bits from the bottom of the pot. 6. Add the chicken broth, bay leaves, and return the veal shanks to the pot. Bring to a simmer. 7. Cover and braise in a 325 degree Fahrenheit oven for 2-3 hours, or until the veal is fork-tender. 8. While the veal is braising, prepare the risotto by sautéing the Arborio rice in butter until translucent. 9. Deglaze with white wine and cook until evaporated. Add hot stock, one ladleful at a time, stirring constantly until absorbed, until the rice is creamy and tender. 10. Stir in Parmesan cheese and unsalted butter. 11. For the gremolata, finely chop parsley and grate lemon zest. 12. To serve, spoon the risotto onto a plate, top with a veal shank, spoon over some braising liquid and top with gremolata.

Prep Time: 30

Cook Time: 180

Ingredients

6 veal shanks
Salt and freshly ground black pepper to taste
Flour
2 medium carrots
1 medium onion
2 stalks celery
2 tbsp olive oil
3 tbsp unsalted butter
1-2 tbsp tomato paste
2 cups dry white wine
4 cups chicken broth
2 bay leaves
1 cup Arborio rice
3 tbsp unsalted butter
1/4 cup finely chopped parsley
1 lemon, zested

Instructions

Season the veal shanks with salt and pepper and dredge in flour.
Sear the veal shanks in a hot Dutch oven until browned on both sides, about 3-5 minutes per side.
Remove the shanks and add the mirepoix (carrots, onion, celery) to the pot. Sauté until softened and slightly browned, about 5 minutes.
Stir in tomato paste and cook for 1 minute until fragrant.
Deglaze with white wine, scraping up any browned bits from the bottom of the pot.
Add the chicken broth, bay leaves, and return the veal shanks to the pot. Bring to a simmer.
Cover and braise in a 325 degree Fahrenheit oven for 2-3 hours, or until the veal is fork-tender.
While the veal is braising, prepare the risotto by sautéing the Arborio rice in butter until translucent, about 1-2 minutes.
Deglaze with white wine and cook until evaporated. Add hot stock, one ladleful at a time, stirring constantly until absorbed, until the rice is creamy and tender.
Stir in Parmesan cheese and unsalted butter.
For the gremolata, finely chop parsley and grate lemon zest.
To serve, spoon the risotto onto a plate, top with a veal shank, spoon over some braising liquid and top with gremolata.