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Binging with Babish: Osso Buco from The Office
Statistiques d apprentissage
Niveau CECRL
Difficulté
Sous-titres (284 segments)
Hey looks great babe yeah it's
disgusting you know I have soft teeth
how could you say that hey what's up
guys welcome back to binging with babish
where this week we're taking a look at
the osso bucco from one of the most
painful episodes in television history
the dinner party from the office just
gonna give myself a little serenity by
Jan here but this episode is not
sponsored by Jan it is sponsored by LG
and the all-new LG G 8 X 10 Q dual
screen the ultimate tool from
multitasking in the kitchen and in life
because as we all know more screen is
always better unless of course you're
Michael Scott if you want to learn more
check out the link in the video
description for now though we have to
get to making mirepoix
that didn't really work guess we have to
do this the old-fashioned way simply
peel your carrots and chop everything
into manageable bite-sized pieces 2
medium carrots 1 medium onion and 2
stalks of celery oh oh dear that's never
worked and reversed that there we go and
now that we've got our mise all plust up
it's time to start prepping our actual
osso bucco tradition dictates like in
many stews that are veal shanks be
coated in flour before searing in our
Dutch oven so I'm heavily seasoning the
flour with kosher salt and freshly
ground pepper before liberally coating
our six veal shanks with the mixture go
ahead and Pat that down into the meat
and flip and repeat on the other side
then to ensure the shanks structural
integrity we're going to tie them with a
length of butchers twine and now the
Thurl dusted and tied up it's time to
head over to the stovetop we're in our
biggest baddest Dutch oven we're going
to heat some grapeseed oil over
medium-high heat until shimmering before
dropping in our buco we're giving those
three to five minutes per side until
they have some lovely color on both
sides you will notice that I'm doing
this in two batches to make sure that
the shanks aren't overcrowded if
whenever you're searing meat it's
overcrowded steam can build up between
the pieces and prevent a lovely Brown
crust from forming and that browning akv
my yard reaction occurring during that
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