Recipe:
4 1” pieces of veal shank
1 cup flour
2 tbs olive oil
1 yellow onion (diced)
1 carrot (peeled and diced)
2 stalks celery (diced)
2 cloves garlic (crushed)
2 tbs tomato paste
1 cup dry white wine
1 cup chicken stock
8 sprigs thyme
Salt and pepper to taste
Garnish:
1/4 cup parsley (chopped)
1/2 lemon zest
1 tbs flake salt
Tie a string around each veal shank to help keep its fork while cooking. Season the flour with salt and pepper then dredge each shank in the flour. Heat the olive oil in a Dutch oven over medium high heat then brown each veal shank, about 3 minutes per side. Remove the shanks to a plate and sauté the onion carrot, celery, and crushed garlic until the vegetables begin to soften. Stir in the tomato paste and continue to sauté for 2 more minutes. Add the wine and thyme and reduce by half. Place the veal back into the pan and add chicken stock to come 3/4 up the shanks. Bring to a simmer and cover. Cook until it is fall off the bone tender, about 2 hours. The mix the parsley lemon zest and salt together and sprinkle over shanks.
Cheers everybody now we got some beautiful ve Shanks here so tonight we’re going to be making asabuko let’s cook but before we go fire up the stove I want to just tie a string around Center of all of these I already got these guys done I want to
Show you what I’m doing here so I just got some butcher twine we go right around there this will just help it keep it shape while it’s brazing tie a little knot and cut off our excess string there you go that’s all you’re looking for uh one other thing before we start
Cooking I got a plate of some flour here that we’re going to use to dredge it the be Shanks before we Brown them off we’re just going to season that with some salt and some freshly ground black pepper all right we’re ready to cook got
My Dutch oven heat up over here to that I’m going to add couple tablespoons of some olive oil and just give that a second to heat up our oil’s heated up got that about medium high heat just got AA Buco dredged in that seasoned flour and go in with two pieces at a
Time just Brown both sides be about 3 minutes on each side got one side browned up just going to do the other side and we’ll do the next two pieces we got our second two going and they are looking gorgeous just going to give that second side couple minutes
We’ll be ready to start building our dish our asabuko is browned now I’m just going to go to the pan with one diced onion got one stick of one carrot stick DIC as well as two stocks of celery diced and two cloves of semi crushed garlic
Just soften s say that until it starts to soften Up let that go for a couple minutes it’s softening up nicely so I’m going to go in with 2 tablespoons of tomato paste just going to stir that around and cook that tomato paste for a couple minutes let that tomato paste cook now I’m going in one cup of white
Wine cook that down till it reduces by about half while that Wine’s reducing I’m going to throw in like eight sprigs of time some fresh th it’s looking good so now it’s time to go back in for the rasa buo into this I’m going to add chicken
Stock until the liquid it’s about 3/4 of the way up on those ve Shanks I’m going to bring that up to a gentle simmer I’m going to cover with the lid and let that cook nice and slow until that meat is just fall apart tender okay let’s get that back to a
Simmer we got that to where it’s bubbling very gently going out my lid we’re just going to let it sit our asao has simmered away for right about 2 hours and it’s nice and tender I’m going to get it onto a plate and we’ll take a look at what we got now
That is looking amazing already we’re going to take it one little step further got some parsley here pull off a couple sprigs of that give that a chop we’re going to make a little gelada got our parsley that’s pretty good right there going to take some lemon and just
Zest some of that lemon into there hit that with a little bit of our flake salt a nice little mix now we can go right on Top there you go you’re ready to eat well guys that’s one of my favorite dishes ever I hope you guys enjoyed don’t forget hit that like And subscribe also don’t forget about all that bone marrow get yourself a little spoon or something and dig that out little meat butter in
There I’ll see you next Time