Osso Buco

Welcome. Today I'm going to show you how to do a Osso Buco. It's a recipe from Italy. I grew up in France but I eat a lot of Osso Buco. In France, Burgundy, we do a lot of stew. My grandma loves doing a lot, a lot of Osso Buco. My grandpa has a garden, a lot of tomatoes in the summer, so she was really doing the Osso Buco with fresh tomatoes So for the osso buco, we need veal legs, okay? The cuts of legs of the veal and we need some big steak like that. You can see it's going to fall apart when we're going to cook it, so we're going to tie it with a little string. Raise [UNKNOWN], put like that. But I know an Italian stole the recipe from us, so it was a French stole recipe. From the French. Voila. So now I'm going to take a little bit of grape seed oil. And then after we're going to sear our meat. We're going to pound it a little bit with the flour. That is gonna give us a good coloration, so now we're ready. I don't hear sizzling, so it's not hot enough. Cooking's about tasting, but also using your ear. Hear, hear, how you say ear? Ear.>> So cooking is also to use your hear, cooking is not just to follow recipe, you need to sense, with your eyes, look at it, cook with your hear, smell, taste, touch. So you can see it's getting a little bit smoky, it should be okay now. So take is the meat like that. In the meantime, I'm going to cut my vegetables. We need two carrots, one celery branch. Cut the carrot like a "mirepoix." You know, like big dice. And we'll do the same with the celery branch. And dice the onions. Big. [MUSIC] Voil��, all our vegetables is ready, I'm gonna go check the meat. It's good, don't have the heat too strong, because you can burn the flour. So be very gentle. I can hear the speed of the sizzling, it's like when you drive a car. You can hear, just with the engine, the speed of the car. Same thing with cooking. So we have our whole peeled tomato and I'm going just to crush them a little bit with a fork. Grace sabotaged me of course. [LAUGH] I don't why Grace don't buy any crushed tomato. My God, I hope the Italians don't watch me now because I'm sure, [UNKNOWN] Ched Ludo, what is he doing now, we never cut the tomatoes like that in Italy [SOUND] Nah nah you know the Italian are very, very specific with tomato, you know? But you know what guys? I love Italian food, Italian food is good. Yeah, that's nice, so I put here, okay? So stew is a long process, doing a stew is very technical. there's a lot of [FOREIGN], a lot of things to do. But it's a good dish to do when you have a lot of people. You can do like a day in advance. You just need to warm it up. It's not stressful. Just slice a little bit of garlic. Just rough slice so now we have to add our onions, carrot, celery and garlic and give a beautiful nice coloration. All right so now you stir them and give a nice coloration You can see the dark here. We don't want it to be more dark and that cuz if the flour's getting too dark, the sauce is gonna be a little bit bitter. Now, we're going to add some tomato paste. Cook a little bit of tomato paste with the vegetable. Coat at least a good five minutes with the vegetable. [MUSIC] And now we have to deglaze with wine. It's Italian, so I would recommend to you as a good Chianti. Now, it's a Burgundy. Make sure to get all the caramelization in the pot. So you just crush like that. Get all the flavor. In Francis we call the suc. SUC. Suc and now we are going to deglaze with beef stock. Crushed tomato. So if you have some fresh tomato you can also put fresh tomato. What is good about crushed tomato, if you use all the time same brand your recipe are always going to stay the same. If you buy fresh tomato. The tomato don't taste the same during the year, so your recipes are going to change a little bit. Now we're going to bring to boil, and I'm gonna put my osso bucco in the tomato sauce. [MUSIC] It really has some flavor, pretty amazing. And now I'm going to put a little bit of rosemary branch, thyme, bay leaf, and [UNKNOWN] parsley. [FOREIGN] Put that in the oven for at least two hour, two hour and a half, and the oven is at 350, Fahrenheit. [FOREIGN] What's good with Ossobucco for me, I love polenta. [FOREIGN] That's pretty amazing combination. Where your wisk, Chef Ludo? Everything move in my kitchen, guys. It's insane, insane! [MUSIC] It will take me an hour to find the whisk now, sorry guys. Creamy polenta with the stew, it's heaven, it's good. Whisk, maybe it's here now. Let's see where they are. [MUSIC] Everything look very well organized [UNKNOWN] it's Baghdad. [UNKNOWN] welcome back, Chef Ludo. So now, I also [UNKNOWN] cooking [UNKNOWN] how to do my polenta, so no need to stress It's half time. So very easy, we have just cornmeal, water, make sure to use an Italian water, okay, guys, I mean. And de beurre, sorry, butter, a good butter, okay? I don't know if we have enough butter, all right, guys? I am sorry but I had a talk with Chef Grace, she's a little cheap on butter, Chef Grace. Let me get a little bit more butter, just in case. [MUSIC] Anyway, so bring to boil the water. [UNKNOWN] Sel, white pepper, and I'll put a little bit of butter now. We're going to wait for the butter to melt, so whisk. So in other words, boiling, the butter is melting, everything's good. The steam of butter that's what make your skin very, very, very, very soft. [FOREIGN] The right proportions, and just stir. MUSIC. You guys know the thing is is when you do is to is not that much to talk about. Sear the meat, okay. Sea again the meat. We'll talk a little bit more better to keep it the. Yeah know what's would be cool The osso bucco is ready. That's beautiful. You pull out the pot, the blue I got. Wow! That's beautiful. I'll take a little bit of polenta. See the texture of the polenta now. And I'll take my osso bucco. Sometimes it's made like that. [MUSIC] We'll take off the string. [MUSIC] Little bit of lemon zest, parsley. This is our osso buco with our polenta. It's done. It's time to eat. Very tender. When you put the bit of lemon zest it will give some acidity and freshness to the dish. Sometimes these two can be to heavy. That's good. [MUSIC] [BLANK_AUDIO] [SOUND]