Welcome Friends welcome back to the
kitchen welcome back to another episode
of what was on sale today at the grocery
store
um
sort of what was on sale at the grocery
store today we're going to do beef Shin
a couple weeks ago I mentioned that you
know I we did the beef rib video
and a couple of weeks ago I went to a
grocery store called Blue Sky it's a
place that I should go to more often and
when I was there I remembered I should
go there more often and they have beef
shin and it's always there and it's
always a really good price I don't know
about you but our Mainline grocery store
um you know the big Mass Market grocery
store the one that I normally go to
they don't often have beef Shin it's one
of those things where you have to ask
the the kid behind the counter can I get
some beef shin and they look at you and
go well maybe I don't know I don't know
what that is you'll have to come back on
the day when the boss is here
the butcher's there
um blue sky always has beef Shin always
has it at a really good price so this
was 650 a kilo 6.50 Canadian a kilo
works out to about three dollars
Canadian a pound I don't know what the
exchange rate is for our our American
friends or our Australian friends I
think the Australian dollar is pretty
much the same as the Canadian dollar
um which is a pretty good price for this
type of meat and it's one of those cuts
that no matter where you go what culture
you go to around the world
it's one of those cuts that everybody
uses in a long slow brace probably the
the most famous one would be ossabuco
Italian preparation
we did ossobuco on the channel in 2008
it is a video that is now marked as
private you can't see it
YouTube in 2008 was a kind of a really
weird place and the video the video
that's on YouTube from then is is uh
is not very good
um so I may find the original uh on my
hard drives and stick a little bit of
that at the end of this video
so the obvious thing would be to do
asubuku but I don't want to go that
route I want to do something that I kind
of like all of the flavors so I'm going
to build kind of a sauce we're gonna
braise it for a long time I've got a
little bit of oil in this pan we're
going to heat it up so that we can Brown
the shanks
and I'm going to start here in this
blender jug to build a sauce so I've got
some
hot banana peppers those go in I've got
an onion
aquazine I've got a little bit of carrot
and the last little bit of celery from
the bottom of the fridge
I'm gonna put in some cumin I really
like cumin
I've got some dried Chipotle powder
and a little bit of salt
pour in some chicken stock just to
lubricate the whole thing
and I'm also going to put in about a
half a can of tomato paste
um
cumin and tomato paste in any sort of
sauce like this I really like we did a
we did a recipe a couple of weeks ago
for braised cabbage
I think that was probably posted a week
ago and it was cumin with tomato paste
absolutely amazing sauce
and I'm braising beef so of course
there's going to be some Marmite I'm not
going to put too much in maybe about a
tablespoon this time
this is going to cook
this is going to cook in the oven
low and slow it's probably going to be
in the oven for five or six hours at 310
or 320 degrees Fahrenheit
so all of these flavors are going to
build and build and build and build
I'm gonna still Brown
the meat but I got to tell you uh not
strictly necessary with this type of
preparation
because of the long slow cook that my
yard that my yard reaction is going to
happen anyway my art is time temperature
um
you can do it at a lower temperature if
you do it for a longer time or you can
do it at a higher temperature and a
shorter time
it's up to you so this would work in a
crock pot for sure this would work in a
crock pot so I'm going to heat this pan
up a little bit more
okay so let's check on the pan this is
pretty hot let's get the sauce finished
and we just give that a blend
good we're ready to go
okay we'll get these Shanks in
and you're right I didn't put any flour
on
um
I know that's the thing that everybody
does and the idea is that the flour sort
of builds or the flower builds a roux to
thicken the sauce as it Cooks
five six hours in the oven the sauce is
going to thicken on its own you don't
really need the flour and I find that
when I watch people cook
oftentimes the pan is too hot and if the
pan is too hot and you burn the flour
you scorch the flour and I see like
black bits of flour in the bottom of the
pan and that in the end detracts from
the Flavor and it also doesn't add
anything to this thickening the longer
the hotter that you cook the flour the
less thickening power it actually has
so
I often don't put any flour on and I'm
only going to give these sort of a
cursory Browning
okay now I'm going in with the sauce
just get all of it in there now
turn those over
you don't have to
um
and I'm going to add a little bit of
wine I'm using white wine
uh farther back you go in history
this type of braise was always done with
a white wine
and if you don't want to use white wine
use a little bit more chicken stock I
put chicken stock in the in the original
sauce in the blender put in a little
more chicken stock and then splash in
some vinegar or use verju verju is going
to bring the acidity that you need
you're looking more for the acidity and
the white wine to lift the flavors
rather than a heavy red wine that would
mask the flavors now oven is preheated
because I'm putting a lid on I will lift
the lid every once in a while in the
oven take a look and adjust the amount
of liquid if it if the liquid looks like
it's driven off it's getting too thick
I'll put in a little bit more wine or
I'll put in some water
okay so these are well and truly cooked
Fall Apart
fall off the bone and the marrow has
pretty much cooked right into the sauce
so let me get these out
the sauce looks amazing the sauce is one
of those things where I could put this
back onto the stove top maybe a little
bit more wine or some water or stock and
I would be able to make an absolutely
incredible gravy
the color on that hey Glenn hey friends
yes gravy that'll make a great gravy so
I let's do this with potatoes I think
inside okay
um you can serve it with almost anything
but and you don't I don't think you need
a you don't think I need a knife no this
should just fall apart appears to be yes
it's right out of the oven hot great
there we go
a big
beefy flavor from a shin
a little on top without it even being a
gravy
just straight up
let me get a little bit of that sauce
mm-hmm
that's really good
so
um I didn't have a recipe
I just threw a bunch of stuff down went
through the fridge oh you got all the
basics though right you got I got some
Tomatoes you know
I'm seeing that I don't know what else
is in there I can only get the tomatoes
what do I know tomato paste wine chicken
stock
um there were some hot banana peppers
that were getting close to the end after
the last pizza night there was some it
says mushrooms in there too
didn't get the mushrooms in there
there's some like those last little
stalks in the middle of the celery and a
carrot and that's it so it's a low slow
simmer you could probably pull this out
of the oven put it on a 320 you pull
this out of the oven in like three hours
I cooked it a really long time that's
good though yeah and there's no marrow
in the bone you can't even pick it out
so
um
beef Shin relatively inexpensive you can
treat it like any pot roast really
any pot roast recipe that you have
substitute in the beef shin and you're
going to be fine thanks for stopping by
see you again soon
so here you have it my interpretation of
an ossobuco or a braised veal Shank
now this is just my version there's many
many versions of this dish and something
that I think is very important is don't
get caught up in the dogma of thinking
it's not also Buco because it doesn't
have gremolata on top or it's not also
Buco because it doesn't have this or
that or the other thing these recipes
can be whatever you want so make it your
own take the ingredients that you really
want to have and do it the way you want
it
you're the one that has to eat it after
all