Italian Beef Stew (Osso Buco) | The Wanna-Be Chef #cooking #italian

Today, I’ll show you how to make a classic Italian dish, Osso Buco, with beef shanks that are braised in a mixture of chicken broth, white wine, and an assortment of vegetables and herbs. You’ll get a tender and flavorful dish with a rich sauce that’s perfect for a comforting weeknight meal. We’ll also show you how to make roasted garlic Parmesan pomme puree, a creamy and delicious side dish that pairs perfectly with the Osso Buco and it’s jus.

To make the Osso Buco, you’ll need beef shanks, chicken broth, panchetta, carrots, celery, onion, garlic, tomato paste, white wine, bay leaves, thyme, and olive oil. First, brown the beef shanks on both sides in a large skillett. Remove the beef shanks and place them on a plate. Next, sauté the panchetta, diced onions, carrots, celery, and garlic in the skillet until they are soft and fragrant. Then, add the tomato paste and white wine and stir until well combined. Add the beef shanks back to the skillet and pour in the broth. Add a few bay leaves and thyme and bring the mixture to a boil. Cover the skillet with a lid and cook until tender – roughly 3 hours.

To make the roasted garlic Parmesan pomme puree, you’ll need potatoes, garlic, butter, heavy cream, Parmesan cheese, thyme, salt, and pepper. First, roast the garlic in the oven until it’s soft and fragrant. Then, boil the potatoes until they’re tender. Drain the potatoes and mash them with butter, heavy cream, Parmesan cheese, salt, and pepper. Add the roasted garlic and mix until well combined.

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Today let’s make asabuko with roasted garlic parmesan PM puree I’m the WABE Chef let’s get into it so winter is here and it’s finally getting cold outside so I wanted something that would warm me up inside asabuko is the Italian version of an Irish beef stew so we’ve prepped all

Of our ingredients garlic parsley lemon is coming too cuz we’re making what’s called a grala that’s going to go on at the end to add some freshness we’re going to throw our beef shaks in a hot pan make sure we get that mayard reaction on there then we’re going to

Add in our Panetta our onions the rest of our miraa and some tomato paste and cook that off we’ll let that go for just a little bit and then we’re going to deglaze the entire pot with some white wine we’ll let that Reduce by about half

We’ll add our meat back in throw in our chicken stock throw in our Thyme and our bay leaves we’re going to let that boil for about 2 or 3 hours while that’s going we’re going to make our potatoes I Rice Mine after boiling added butter roasted garlic and a thyme cream mixture

We’re going to get those all mixed up and then we’re going to toss in just a little parmesan at the end now comes the best part Garners and surf I’m the want to be Chef let me know what I should do next time thanks for watching