Binging with Babish: Osso Buco from The Office

Hey, it looks cool, baby, yeah, it's gross, you know, I have soft teeth, how can you say that? Hey, what's up guys, welcome back to binge on

babish

, where this week we'll take a look at the

osso

bucco of one of the most painful episodes on television. The

office

dinner story will give me some peace of mind for Jan here, but this episode is not sponsored by Jan, it is sponsored by LG and the new LG G 8 X 10 Q dual screen, the ultimate multitasking tool in the kitchen and in life because, as we all know, more screen is always better, unless, of course, you are Michael Scott.

If you want to learn more, check out the link in the video description for now, although we have to start making mirepoix which didn't. really works, I guess we have to do this the old fashioned way, just peel the carrots and chop everything into manageable bite size pieces 2 medium carrots 1 medium onion and 2 stalks of celery oh oh dear, that never worked and the other way around , here we go and Now that we have our mise all ready, it's time to start preparing our real

osso

bucco. Tradition dictates, as with many stews, that the veal shanks are coated in flour before browning in our Dutch oven, so I'm seasoning the flour heavily with kosher.

Salt and freshly ground pepper before generously coating our six beef thighs with the mixture, go ahead and pat into the meat and flip and repeat on the other side, then to ensure the structural integrity of the thighs we will tie them with a piece of The butchers intertwine and now the Thurl dusted and tied up it's time to head to the stove. We're in our biggest, baddest Dutch oven. We're going to heat some grapeseed oil over medium-high heat until it shimmers before placing it in our

buco

. If you're giving that three to five minutes per side until they're a lovely color on both sides, you'll notice that I'm doing this in two batches to make sure the legs don't end up crowded if every time you're searing meat it's packed with steam. it can build up between the pieces and prevent a beautiful brown crust from forming and browning my garden reaction that occurs during that searing along with this beautiful thing at the bottom of the pot, the Fond is the very foundation of a great flavor every time you're braising. so into that sizzling fat and Fond goes our mirepoix which we're going to sauté for about five minutes until it starts to soften and brown, at which point I'm going to add 1 to 2 tablespoons of tomato paste and 6 whole cloves of crushed garlic.

It's pretty hard to go overboard with the garlic in this recipe, so once we let it sauté for another minute or until fragrant, we'll deglaze the pot using about two and a half cups of dry white wine. I go with Sauvignon. Blanc, you could use a dry red wine if you want a darker, more robust stew. Either way, we're working diligently to scrape all that good stuff from the bottom of the pot and then it's time to start developing flavor. I'm adding a couple of twigs. each of fresh rosemary and thyme, two cups of high-quality meat broth, preferably homemade, and two dried bay leaves.

Another essential element of traditional osso bucco alla milanese is tomatoes, so I have a 28-ounce can of San Marzano tomatoes that I have crushed by hand. we add them to the braising liquid and place them over medium-high heat trying to bring it to a simmer while we start adding our beef shanks, just place them there side by side with their prettiest facet looking up at the sky which I'm going too to sneak in some extra marrow bones, for a purpose I'll reveal later: We'll bring this bad boy to a simmer, partially covering it and placing it in a 325-degree Fahrenheit oven for two to three hours, ideally just as our guests arrived just to make it super awkward, so while it cooks slowly, let's talk about risotto.

It looks like Jen is also serving the osso

buco

with risotto Milanese, for which we'll need a good risotto spoon. I like this granny style wooden flat affair. but if you don't have one of these, kicking a rubber spatula works wonders, anything you have that can really dig into the corners and make sure no one burns it, so Chloe, let me say no, it's a saffron scent relatively simple. risotto, so the only Betty preparation we have to do is finely chop a small onion, the rest of the work lies solely in the technique: we keep four cups of high-quality chicken broth and a small saucepan on low heat at all times .

We are also adding a pinch of saffron strands and once we have checked the osso bucco and there are about 15 minutes left, we will begin the process of making the risotto, in a larger saucepan there are about 3 tablespoons of butter that we are going to place on top. over medium-high heat until it foams, at which point we will add the finely chopped onion, we will let it sweat for 1 to 2 minutes until it begins to turn translucent, at which point we will add our rice and not just any rice that we need. rice made specifically for making Zota here I have two cups of arborio rice, but you can use the slightly harder to find one, not only to get the best risotto, either way we are toasting it in the pan with the onion for a minute or two until the edges of the rice begin to become translucent, almost like small ice cubes, at this point we will add a cup of dry white wine.

I'm going to add the rest of our southern yo dal and we're going to cook it for about two or three minutes until the alcohol is removed and then at this point we're going to start adding our broth, which as you can see, the saffron has given it a beautiful golden hue. , one or two ladles at a time, once we have added enough to mostly saturate the rice we are going to stir relatively frequently until you can drag the spoon along the bottom of the pot and leave a trail. I've overlooked a bit of this because I had to hold the pot on its side to show you, but you'll get the Anyway, at this point we're going to add a ladle or two of hot broth, repeating the process over medium heat until we've added between three and three and a half cups of broth and the rice is creamy and tender but with an appetizing meaning. slightly off dente, nothing gets stuck in your teeth, but definitely not porridge either.

At this point, we'll turn off the heat and add a ton of freshly grated Parmigiano-Reggiano cheese along with another two to three tablespoons of unsalted butter. This will make the risotto incredibly creamy and rich and the perfect accompaniment to our beef osso buco, but I'm going to take it a step further, about 10 minutes before the rice was finished cooking. I took the osso buco out of the oven and set it aside. to cool for about 10 minutes at this point, my dinner guests were upset enough, maybe a word or two that I'm going to poison them, and my veal shanks were tender enough that I could easily pierce them with a knife kitchen, after all, we love them. be fork tender, but it was also during this time that I removed my crafty marrow bones from the mixture and scooped out their soft, rich interiors which I am now going to finely chop until it is almost a paste and then add to our risotto to make the richest, most needy, most badass risotto in the world, so we're just going to pour it into our finished risotto seasoning with kosher salt and freshly ground pepper, then there's just one last element left that is traditionally served with this dish that is clearly visible on Jan's plate and that is a very simple gremolata of finely chopped parsley, lemon zest and grated garlic, which will be something nice and bright and fresh to bring out all the richness of this dish and it will look really pretty. on top too, just mix all of that together, add enough chopped parsley to make sure it's still sprinkled in the bowl and then it's time to serve on the plate and the classic way to do it is to lay out a bed of risotto, lay out our country leg on top to make be sure to remove the string and pour the braising liquid along with some of the aromatic vegetables on top before garnishing with gremolata.

I'll even make the soft spread there pour me some red wine and put it in and I've been wanting to make this dish for a while because it's the perfect winter meal, it's warm and rich and flavorful and it makes your whole house smell absolutely unreal. I'm going to try Michael's preferred technique here. I don't have soft teeth, but I'm a man of science and they must say it's not that good, but you probably already knew that anyway this is an absolutely wonderful way to present this dish, but I think it's a small step, although not necessarily traditional, makes a huge improvement and is the simple act of straining and Reducing the sauce, so I'll just remove the meats, set them aside and keep them warm and then strain the sauce into a medium saucepan making sure to stir and press down the solids to extract every drop of this. liquid gold as you can see it is a fairly thin oily sauce and you can let it cool for a few minutes remove all the fat from the top and reduce for about 30 minutes until it is thick, syrupy and delicious, you can even whip the sauce or add a pillow of butter off the heat to boost the shine and richness factors up to 11 anyway, this is 100% a member of the clean plate club, but I'm going to do it at the foot of the bed where it makes me sleep.

The video is sponsored by LG and the new LG G 8x fin cube with dual screen. LG sent me this revolutionary device and asked me to do a double take, so to speak, and I found it to be the perfect companion in the kitchen. This recipe involved timing both the risotto and osso bucco, so it's very helpful to have recipes on one screen, a stopwatch on the other, or the

office

clip to make sure I have the right ingredients. I can play music on one screen while keeping the timer running or I can browse the internet for ideas for future episodes while taking notes on the other screen or I want to take a break and play a video game where I get knocked down repeatedly.

The dual screen creates an incredible gaming experience. The camera captures photos. Rich, vivid details and it all adds up to create the ultimate multitasking machine. If you're interested in trying the LG G 8 X Slim Cube Dual Screen for yourself, be sure to check out LG's test program. This program allows my audience to create video content. using the phone, so click the link in the video description below to learn more and if you are ready to get your own LG G 8 X slim cube dual screen, follow this link to learn more.