Beef Osso Bucco
ingredients:
2beef shanks or more. I made 2 if you do 4 simply double the ingredients
flour to dust in
carrots 1/2 cup chunked
celery 1/2 cup chunks
onions 1/2 cup chunks
garlic, 1 clove minced. If u don’t like garlic, leave it out it’s fine. If u like more, that’s fine too.
Tomato sauce any you like crushed or fine diced can type 1 cup for 2 shanks. More if more meat is used in this recipe
1 cup beef broth. Any you like even a bullion cube dissolved in a cup of water is fine
1/2 cup red wine if you like, or sub with more broth.
Instructions. Flour, dust off and brown the meat as I did. Pan fry to get a bit browned on each side. Pull out and set aside. Next add a bit of olive oil to the pan then all the veggies to the pan except the garlic, sweat the veggies then add the garlic last so it does not burn. Once all veggies sautéd’ nice, remove and proceed to add meat and all the ingredients to the slow cooker and place on high for 4 hours. Stir everything together gently before you cover and walk away to make sure the sauce and everything is well combined. For extra flavor, I add a dash of gravy master from the jar, or a small extra beef bullion cube.
NOTE : if you want you can do everything exactly as said here, but place all the ingredients into a Dutch oven and into your stove at 375 degrees for same amount of time, maybe a bit less, but you will have to keep a bit closer watch on it, so the juice doesn’t dry up faster with an ovens heat. Ok any questions ask me in comments day before or morning of that you want to make this I will help you best I can. I look at my comments every day!! Love J
Hi YouTubers I’m back and today I’m going to make something a little different I’m going to do a short version of oo Buco in the slow cooker because I took out a recipe this morning and I was ready to do the long version and tie it up and all that other fancy
Stuff but I don’t think it’s necessary and if you seen my video from this morning I said Real Time real food I did a video showing that we were taking down the tree today so just finished doing all of that and I’m kind of tired
But we have to eat as I always say so and it’s just me and Vinnie so what you need is two to four or six anything can be upped or downed meaning you could expand this recipe or you can make it for two you would buy two more beef
Shanks so you would have four and accordingly things would get doubled I’ll write that in the notes First Step Up season your meat with salt and pepper and whatever you like if you want to put garlic powder to in that’s fine got a salt and pepper it do this one side of
Time because then they’re going to get dredged in the flour that helps them create the sauce if we were going to Stew them along in a um what do you call the Dutch oven into the oven the recipe I was looking at a recipe today a couple
Of them actually and one was all fancy I even pulled out my twine I was going to go for it and I said you know what I had this dish in room in a nice restaurant wasn’t very expensive but it wasn’t cheap at all and when they served me the
Final dish there was nothing fancy about it the meat was not tied nothing was you know glamorous but it was delicious so that counts for flavor that’s all that matters in a dish flavor technique sometimes but like here you see it’s flexible if you want it to be fancy see
What he did was he tied it together so it doesn’t come apart but we don’t need to do that cuz we’re not a restaurant we’re just home cooking something delicious we’re going to spill flour drop noodles and be tired in the day but still wants something delicious right I know I do
This the only reason I’m doing baso Buco today traditionally asabuko is made with v shank but they’re rather expensive and the supermarkets here in Florida don’t always have them available to me so I learned the first time I made it and tasted it with beef I was satisfied my
Husband’s happy it’s delicious it folds off the bone just as tender as the deal does I’ve done them both you are free to try that if you like just make sure you get good deal shank but you’ll see they’re pretty expensive and they’re not often out there they’re like the cutlets
As well I don’t see many in Florida I don’t know what’s up with their ve but maybe they’re shortage here I don’t know so we’re going to grill these on each side Brown them not Grill them forgive me my verbal mistakes because I am a little wiped out and I chose today the
Perfect day to share with you how flexible a recipe can be it started out in the morning very ambitious it was going to be long it was going to be detailed and look at this I’m able to adapt it to the slow cooker so that’s kind of cool those are the recipes you
Want to keep I’m looking for my big pork let me go behind my handsome cameraman who works with me okay I’m coming back this way and I’m going to go turn that meat because we don’t have to do much let me get a plate because we once we Brown
This we’re going to put all the vegetables in this sauce with some butter added I want to do it a little bit more it’s really just to get flavor I don’t really care as much because I’m going to be here cooking it and it’s my food to eat but you see how
That little Edge got brown if you can get both pieces and you’re patient enough do that that’s all that’s requireed and you know my crazy stove don’t listen to me so I don’t know where I’m going with this I had it on a four while we were prepping some veggies here I was
And it was like smoking ready for fire I think I need a new stove of all the times right now that I decide to cook and do a channel I gotta have a cameraman please no one’s asking you he’s trying to break out into the set
You know we got to be careful with that there’s no you in here okay all right I think let me see let me see all right I smell a good little beef Grill on it and we can stay with them another minute you know why because after this it’s just a
Matter of sort saying the veggies in some butter added additionally and then everything’s going to the slow cooker so how cool is that right now had I not and I used slow cooker today let me tell you briefly the only difference that would have went down is that I would have tied
Them fancy so that they held their shape in the Dutch oven and I would have prepared the final uh compilation of all of it into a dutch oven in the oven we’re doing the same thing and pretending our slow cook is the oven which in reality it is okay it Cooks
Just like your oven all right so let’s yeah St a little bit more get a little bit from that bone marrow the flavor this creates I’m telling you I actually prefer the beef more than the I do I like it better with the with the beef and these pieces I got
At our local public for all my subscribers that are here in pompo and that’s under $12 those two pieces they were five in change each and you can see they’re rather thick they’re very very thick that’s more than enough for me and Vincent okay here we go Vinnie we’re
Going to add butter to that already heated pan okay we’re going to add the onions nicely chopped onions and we all know my rule that I learned and shared with everybody and hopefully taught you something I didn’t know after so many years of cooking goes to prove you’re never too old to learn
I’m a home cook I was watching a really good uh interview with my lady there AA Garten I love her I have all her books she made me a better cook I started cooking more when I I was in love with her kitchen I bought this all the
Appliances she had I think I was crushing on IR her as a cook and before her Jada Jada is my number one forever love that girl is just beautiful and Cooks lovely now they’re brownie now we’re going to add a little bit of the garlic not much that’s
According to what you like okay okay don’t go crazy don’t go and we’ve got those bits from the beef see that’s going to come with us to the slow cooker and that’s why we’re doing the process this way you probably could have thrown everything into the slow cooker what you would have been
Missing is a little bit see that Browning from the meat that goes onto the onions you just can’t get that uh growing meat into liquids I saw somebody on a show lots of people do it it’s not just a show uh putting the meatballs raw
In to Sauce all right it could work if you don’t want to have that wonderful beefy flavor in your sunde sauce that you get from frying I tried it once I’m not going to lie I tried it and I said no never again and I also won’t bake them I won’t bake
My meatballs because they come more dense there’s a difference in texture I did it myself the other night and if anybody went back to look at the chicken picata meatballs the first thing I put in the notes for me to you guys is omit the oven section do not do it it’s a
Waste of time they won’t get that grilled flavor and uh you save a step in a pan so when you do the chicken picata meatles if you do please look in the notes I wiped out the part of putting them in the oven it just doesn’t
Work and it’s all going to go back into the frying pan anyway right so why would you waste the time oh this is looking good you see you g all that flavor you might have a little bit of trouble I’m going to add the spices to it in a minute let’s get
Over to this side Vinnie’s going to have to come because there’s no way for wait I know what I could do let me pour that into a bowl let me spoon that best I can into a bowl shut this off okay where’s my spoons okay I can
Do we RB up as much bits as we can because we’re going to add some beef stock trust me there’s enough flavor in that meat from sautéing it that that really is the sorry for the scraping that really is the only reason you have to do this that the onions carry the
Flavor with them what are we to them with a spatula seriously need a spoon I need to spoon look at that I’m not I’m not sure I’m a fan of uh the cast iron on electric that’s another thing I want to share with everybody if you’re on electric like we
All are here in Florida you hear the tinny sound that’s from the pot itself my onions behind I know this is driving Vin crazy and probably most viewers but bear okay we’re done bear with me get some of that we don’t want to lose any flavor
Now we’re going over to the other side I’m over to the slow cooker side where I have some things laid out I’m going to go grab my meat then he’s going to stay right there okay we’re going to put everything in and then we’re going to put the slow
Cooker on high for about four hours okay that’s what we’re going to do we’re going to put on for 4 hours and set it let me see if it’ll go on now with me okay let’s put these in add all of your veggies see that brown gravy’s coming
In and I’ll add in the notes some more extra tips if I put anything extra besides what you’re seeing I always divulge it and it calls for a little bit of dry time okay speed up the process here little bit of dry to regular or
Okay and it’s going to get a cup of beef broth I use better than bullon roasted beef that’s a very good product better than bullon put that cup in see a lot of veggies cuz they’re going to be the vegetable of this dish and now sauce tomato sauce this is just crushed
Tomatoes use whatever Tomatoes you like I don’t advertize because nobody pays me to use the select Tomatoes I use what I want when I want but these are just crushed tomatoes get a good brand get a good can whatever you like okay I think we’re going to kind of use almost
All of it almost all of it let me see because you need enough liquid but you want to create a brazing situation rather than and that’s plenty see that was a 28 ounce can look what’s left in here I didn’t use it all and this I’m not going to I could tell I’m
Not and the last but most delicious ingredient you can admit it I put it last but if you have some red Cabernet wine I’m putting this much because I just I love wine in a beef or a dish I just do I love that flavor all right and
That’s everything let’s get our cover and then we’re going to set this baby on high for 4 hours and then I’m going to go relax I’m going to take a a nap I’m going to do something I’m wiped out today okay four hours and one high okay
And I’m going to clean all my mess up so on four hours on high for four now here’s the thing you all know how to use a slow cooker if you put that fork in there and if it’s not Fork fall off tender you give it another hour give it
30 minutes but keep it on the high setting because that’s the important part it’ll cook faster but it should be done in four hours because there’s only two Shanks in there it’s not overfilled and I have a small slow cooker if you noticed I have the four quart
But um I will definitely tell you how long it took in mind and let’s say you have a big one and you’re doing six the time’s going to fluctuate anyway and I’ll help you out with that too I’ll write in the notes if you were to expand
This recipe to for shank this I’ll I’ll do the equations the differences for you okay see you when it’s done okay this morning I gave you how I start my morning now I’m going to give you a little piece of what happens after we finish cooking a meal because I am
The producer the chef the dishwasher the stage set operator and the cleaner see now it’s all gone I can’t sleep or rest or eat if I have it in disarray so everything down to the sink and all the dishes just like anybody else making this meal it’s no
Different for me I wind up with a ton of dishes I have to get rid of them right away because I’m obsessed and and now I have my kitchen back and we’re going to be able to have a delicious meal am I exhausted yes does my back hurt yes is
It worth it and do I love my cooking channel yes thank you to everybody we’ll be back when this is done hi YouTube we’re back after a long day and journey anybody who’s watched from this morning a morning with Janine thank you I can’t say thank you enough
That was sweet what I was trying to do is take you a full sour in a day with me this is true because you seen me clear the tree I’m exhausted we did a slow cooker we speed it up my beef asabuka uh it was supposed to be four
Hours I have to confess it’s been about four and a half hours to my liking and found find it tender enough now okay so I’m just going to show you how I played it up it’s not going to be glamorous like as if we tied it restaurant style
And plated it that way it’s not but the the flavor is there the mouth as always is watering so let me show you how simple I played it we have this and follow me Vinnie and you all know how I love my Aroma rice maker and this is
What I do with it and I want to help you guys learn to do it too you could just do white rice but when it hits the warm button I go in there and that’s when I season it up I make Parmesan rice I make um turmeric rice uh paprika I just add
Some butter tab to of butter and whatever seasonings I like it could be garlic here tonight I just wanted it simple because we got so much going on with the the asabuko I added butter and parsley and salt and pepper and that’s what we’re going to plate for our uh
Asobo beef asobo because we had pasta the other night you get tired well no we had potatoes the other night right with chicken and here I have some uh crispy corn not Crispy Crunchy to add a little crunch because this meat is so tender and the rice is soft I finally realize
And understand what they used to always say fa texture something crunchy crunchy I didn’t understand in the past I gotta confess but I do now and it need this dish needs it so that’s an option you could do a veggie an extra veggie if you like now let’s go and get the super
Reveal let me grab my fork in case I need it my big spoon okay so I’m going to get out some meat and then I’m going to get some okay I’m going to get some because now all the veggies are in Here Come Close V because this is luscious
This is really really luscious I want them to see what it looks like in the pot look at that all right now this I mean you could have used stew beef you could have use anything you want but for some reason the beef shank is just absolutely look at that it’s delicious
It’s luscious I’m going to put it right here on top of there okay and that’s why we put the veggies in chunky okay so we can do double duty look we don’t have to make extra vegetables nice nice and I am going to have to get a little bit of
Extra gravy in here okay I’m telling you the smell is making me salivate at that I’ll put everything in the description little few tips and tricks I added a little item I didn’t do on camera that I will share with you guys to get that luscious beef taste let
Me just clean this because not only is this cameraman’s meal and plate but this will be our thumbnail I keep it real real food real time my guys I love you all for sticking with me through the day and look at that janin this is nobody’s this is not traditional don’t come
Haters this is Janine’s slow cooker beef asobo okay it’s mine and now it’s yours I hope you try it I hope you like it and I hope you like And subscribe my channel Keep Me growing
2 Comments
pretty good. didnt think to make for 2
You did Awesome