OSSO BUCCO STEW | Easy Home Cooked Meal, Best of the Bone Broth Concentrate
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I have made this for you to enjoy, watch, make or inspire. Whether you want to cook up a Stew or just watch me having fun in the kitchen. All ingredients are local and mostly organic. Excited to do more of these and share my lifestyle tips and tricks to hopefully we can evolve into more!
Here is my Osso Bucco Stew..
Ingredients:
Osso Bucco (Grass-fed & Organic) 500-800grams
Beef Strips or Blade Steak cut thinly
String Green Beans 100grams
2 Carrots
2 tomatoes
Onion
Garlic
Thyme
Bone Broth Concentrate (optional)
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Ossobuco Japanese Wagyu 24 Hour Sous Vide
Serves: 4
3 lbs. Wagyu Shank
2 oz. Butter, unsalted
4 oz. Onion, medium dice
2 oz. Carrot, medium dice
2 oz. Celery, medium dice
2 cloves Garlic, shaved
½ cup Dried Porcini
1 Bay Leaf
3 sprigs Savory, Thyme or Marjoram will work fine
1 cup Port Wine
1 cup Tomato Puree
16 oz. Veal Stock or Demi glace
As Needed Kosher Salt
As Needed Black Pepper, ground
For the Gremolata
1 cup Parsley, chopped
2 cloves Garlic, minced
1 Lemon, zested
1 Lemon, juiced
½ cup Olive Oil
As Needed Kosher Salt
As Needed Black Pepper, ground
Pinch Aleppo or Crushed Red. Pepper Flakes
Procedure:
1. Preheat sauté pan over medium high heat, add butter. Once melted add onions. Sweat for 3 minutes, then add carrots, celery, garlic & bay leaf. Sauté for 5 minutes or until slightly cooked and brown.
2. Add tomato puree, cook for 5 minutes.
3. Deglaze with wine. Simmer for 2 minutes.
4. Remove from heat, add stock or glace.
5. Set aside to cool slightly.
6. Place meat into vacuum pouches, add herbs, salt, pepper and carefully pour the mirepoix and liquid in.
8. Vacuum seal and place into water bath. 132°F (55°C) for 24 hours.
7. After that time, open the pouch and remove the meat. Place on a towel and dry it off.
8. Pour the remaining contents into a sauce pan and bring to a boil. Thicken with a roux and simmer for 20 minutes. Strain and hold warm for service.
9. Using a torch, sear the meat on all sides. Serve.
Notes:
• To make sauce gluten free, thicken with corn starch slurry
• Traditional sides are Risotto Milanese or Polenta
• You can substitute chicken stock for veal
• White wine can be used in place of red
3 Types of Roux
• White - cooked for just a few minutes to get the raw taste out
• Blond or Pale - cooked a little longer, just until the color changes slightly darker
• Brown - cooked until it takes on a light brown color and nutty aroma
Roux Proportions for 1 gallon of Sauce
Thin / Light: 6 oz. butter & 6 oz. flour (12 oz. roux)
Medium: 8 oz. butter & 8 oz. flour (16 oz. roux)
Thick / Heavy 12 oz. butter & 12 oz. flour (1 ½ lbs. roux
Osso Bucco (braised beef shanks)
My relax time is cooking and drinking wine. Today I'm cooking Osso Bucco for my mom and brother, just because. I love Italian food, so I am always trying to make it at home. #somethingsmellsgood #homechef #ossobucco #italiancuisine #wineandfood
Braised Beef Cheeks - recipe on my IG! ????????♂️
Osso Buco Milanese
For me, those two words, Osso Buco, have always conjured up the idea of a romantic dinner. The name just has such an exotic feel to it. I always think of images of a waterfront café, sitting at a small table with my wife, sipping good wine and watching the sunset while cool breezes caress us.
Of course that image was temporally shattered when I learned that Osso Buco means, bone with a hole. But then I remembered that I don’t really speak Italian, so it can mean whatever I want it to mean.
Anyway, this savory dish will not only romance your other half, but it will impress your guests. One of the best parts is that it’s all done in one pan, so clean up is easy. In fact I’ve always found that this is so tasty that there really isn’t much left to clean up afterwards anyway.
I'm using beef shanks from my friends at KOL Foods. ( This is an osso bucco cut, bone in and sliced through the shank. And I'm using white wine a Levanim from Jezreel, from my friends at Kosher Wine . com (
I serve this with a traditional risotto, although I keep it dairy free. (As you know, in a kosher kitchen we never cook or eat meat and dairy products together.) To plate, I put a small dab of the sauce on the plate. Lay the osso bucco on top of that and add a few of the veggies on to the meat. Garnish with an extra sprig of fresh thyme. And remember, the bone is one of the stars of the show.
So, put the kids to bed early, cozy up with a nice glass of wine, and this traditional Italian masterpiece. And before you know it, you and your love will be making beautiful music together. No bones about it.
L’Chaim . . . Avi.
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On The Table with Chef James: Ep#5 OssoBuco
Chef James and Dope Outdoors have teamed up again.
Last time it was chicken fried venison, now we're making an elegant stew, Osso Buco!
In less than six minutes, learn how you can achieve this delicious meal. Thank you to Dope Outdoors for providing the deer meat for this video!
You can get Chef James' cookbook, Home Chef Series: Simply Elegant at this link:
Check out more from Trick Arrow Publishing on our website, and Instagram.