Stemmler's - Home
Search: GO
 
   Sign Up For Our Newsletter
 
Stemmler's Meat & Cheese
 

 

Ingredients

 

Meat

2 Stemmler’s Sliced Beef Shanks (Veal Shanks are exceptional to use as well)

 

Flour to Dredge

1 Tbsp Montreal Steak Spice

1 Tsp Dried Thyme

1 Tbsp Kosher Salt

1 Cup Flour

¼ Cup Canola Oil for Searing

 

ACCOMPANIMENTS

½ Cup Stemmler’s Smoked Pork Jowl

1LB Brussel Sprouts

3 Cups Beef Stock

½ Cup Stemmler’s Smokin Good Sauce

I Cup Wellesley Cranberry Apple Cider

1 Tbsp Tomato Paste

5 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

I head of Garlic (Top removed exposing the cloves)

1 Bay Leaf

1 Tbsp Kosher Salt

½ Tsp Fresh Ground Pepper

1 Cup Rose or Zinfandel WIne (Ontario)

1 Small Onion (Chopped)

1 Cup Celery (Chopped)

½ Cup Carrots (Chopped)

 

FOR THE RISOTTO

2 Cup Arborio Rice

2 Cups Strained Braising Liquid

2 Cups Simmering Hot Water

¼ Cup Ontario Pinot Grigio or Riesling

2 Tbsp Olive Oil

I Shallot (minced)

½ Head of Roasted Garlic

2 Sprigs Fresh Thyme

½ Cup Butter

½ Cup Shredded Asiago Cheese

Salt & Pepper to taste

Osso Buco (Beef or Veal) with Roasted Garlic Risotto and Bacon Brussels

 

Instructions

Serves 3-4

People (½ hr prep/ 6 hrs cook time)

1. Mix Flour ingredients together and dredge both sides of the meat, shaking off excess. In a hot pan, sear off both sides until it has a nice caramelization or colour to it.

2. Add all liquids to the large crockpot,

stock, Stemmler’s sauce, cider, paste, wine

together and whisk until smooth.

3. Place all veg (onion, carrots, celery) and herbs into the liquid

4. Lay the seared shanks on top, resting on the veg, then add the fresh herbs

5. Make sure the meat is covered with liquid. Put the lid on so it seals

6. Place in 300F oven for 6 hours (I sometimes prefer longer): or if it's an electric crock,

start it on high for an hour then switch it to low for the rest of the time.

 

Pull the meat out after the allotted time and make sure it’s tender. Strain the braising liquid and

place it in a pot and back on the heat to simmer-Separate 2 Cups and place in a small pot to

set aside. Some will be used for the Risotto and the rest as a Sauce. Mix 2 TBSP Cornstarch

and Water to make a little slurry. Add to the simmering sauce liquid and whisk. It will thicken the

sauce.

 

For the Risotto, heat some olive oil (medhi)

in a pot then add the shallots. Saute for a couple

minutes, stirring. Add a few cloves of the garlic that has been braising with the beef, salt &

pepper. Pour in the arborio now. Keep stirring to coat with oil, then add the wine. Let the wine

become absorbed. Turn the heat to medium and begin ladling the hot braising liquid to it, just

enough to cover what's in the pot. Stir often with a wooden spoon, to avoid sticking or burning

the bottom. As the liquid absorbs, add more, until the risotto is tender to the bite (about 2025

min). When the braising liquid has been used up, go to the simmering water. To finish, stir in

butter, cheese, fresh thyme and salt/pepper until it becomes creamy. Taste & serve

 

While cooking the Risotto, chop the Pork Jowl into bite size pieces and cook off, rendering the

fat. Remove when crispy outside then add Blanched and Chopped Brussel Sprouts. Sear them

off in the fat to get a nice colour then add the bacon back in. Add a touch of salt & some pepper.

Do this last minute and serve when Risotto is done. Place the meat on top and add the

thickened sauce.

 

Enjoy

 

For more information on Chef Scott Yates please visit : @chefscottycooks

 

 

Newsfeed

prev
  • STORE HOURS

    06/06/2017

    MON. - WED. 8 AM - 6 PM, THUR. & FRI. 8 AM - 8 PM, SAT. 7:30 AM - 5 PM, CLOSED EVERY SUNDAY OUR FAMILY DAY
  • BEST OF CANADA 2016

    12/08/2016

    FEATURE ARTICLE IN 2016 CANADIAN BUSINESS EXECUTIVE MAGAZINE BEST OF CANADA EDITION. 2016 PROFIT MAGAZINE AND CANADIAN BUSINESS MAGAZINE'S PROFIT 500 LIST AS ONE OF CANADA'S FASTEST GROWING COMPANIES
    more
next
QuickLinks

spacer
 
Stemmler's © Copyright 2017 Stemmler's Meat & Cheese. All Rights Reserved. Web Design and Content Management by REM Web Solutions.
Home About Us Products Awards Media Recipes General Information Links Contact Us Weekly Specials
Location Recipes Other Information Join the Stemmler Team