Osso Bucco with Grits

The Back Story

WHAT TO GET

Braise

2 bone-in medium veal shanks

2 tablespoons all purpose flour

2 tablespoons salt

2 tablespoons pepper

3 carrots, sliced

3 small diced celery ribs

2 tablespoons roasted garlic

⅓ cup merlot

1 can tomato sauce

2 tablespoons sundried tomatoes

2 cups beef stock

2 diced plum tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

⅓ bunch chopped parsely

1 small wedge parmesan

3 large leaves basil, chiffonaded for garnish

grits

1 cup stone-ground yellow corn grits

3 cups chicken stock

1/3 cup half and half

¼ piece yellow onion, brunoised

1 teaspoon minced roasted garlic

2 tablespoons butter

2 tablespoons mascarpone cheese + 2 tablespoons for garnish

sauce

remaining sauce from braise, veal remove

WHAT TO DO

Braise

1.    rub veal shank evenly with salt and pepper, being gentle of shank

2.   bring olive oil to high heat in dutch oven

3.   sear shank until browned on both sides on high heat

4.   reduce heat to medium-high and add carrots, onion, celery, garlic, parsley

5.   when onions brown, add stock, wine, tomato sauce, diced tomato, herb bundle

6.   simmer for 2-3 hours

Grits

1.    In medium-high heated pan, melt butter

2.   add onions and stir until browned

3.   bring stock to simmer

4.   slowly whisk in grits, salt and pepper

5.   whisk frequently on low heat for about 45 minutes, adding small amounts of extra chicken stock or half and half if liquid is absorbed and grits are still hard

6.   once grits are cooked, add mascarpone, half and half and red chili flakes

7.   add salt to taste

sauce

1.    remove shanks from braise pot, reserving on side

2.   with immersion blender, evenly blend all pot remains until smooth

 

Presentation

1.    spoon grits onto center of plate

2.   place shank directly on top grits

3.   spoon sauce onto shank

4.   place 1 teaspoon mascarpone on top sauce

5.   sprinkle chiffonaded basil on top

6.   lightly and finely grate parmesan directly on whole plate

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Comments

Why can't I find the full episode anywhere on the internet? I was told that a link would be emailed to me and that never happened.

I want to try this dish but where do I find the meat im in Inglewood California.How can I have you cook a dish for my mom. She works really hard to help my dad he has prostate cancer ,she takes care of ever body else.It would be nice for her to relax and enjoy your cooking.

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