Meat for an Osso Buco Recipe

Video Transcript

"I'm Marlene Spiegel, founding Team Leader from Wildtree. I'm here today on behalf of Expert Village. I'm going to show you how to make a great Osso Buco. A great romantic dinner for you and that special one. The first thing we're going to do, is we're going to take the meat. And we're going to flour it on all sides, and let's do both of them. You know if you don't get flour on everything, something's wrong, you're not cooking right. Then I'm gonna take a tablespoon of the roasted garlic grapeseed oil, and I'm gonna put it in my hot braising pan, and a tablespoon of the Wildtree's buttered grapeseed oil, again no butter. Then we're gonna plop our hustlebrokoville shanks, that's what it is, right in that hot oil. We are just going to let that get real hot, so we can brown it a little, you see it is starting to brown. This is going to make a great meal and don't forget when you eat Osso Bucco, the marrow in the middle is the most important part. Although, we had this Saturday night with my friends, and only one of them ate everybody?s center. You can hear it go. We're going to have other segments to this dish. We are going to take these out and set them aside and then we're going to show you the second segment that goes right with this, a delicious vegetable meal."