About the Recipe
Ingredients
Osso Bucco Ingredients:
6 pieces Ovoka F1 Wagyu beef Osso Bucco Coarse salt and Freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 Vidalia onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery stalks, finely chopped 6 garlic cloves, finely chopped 3 bay leaves 2 1/2 cups Italian white wine 3 tablespoons minced fresh flat-leaf parsley 1 1/2 tablespoons minced fresh orange peel 1 1/2 tablespoons minced fresh lemon peel
Citrus Grill Sea Scallops Ingredients:
1/4 cup fresh orange or fresh lemon juice
1/3 cup white wine
2/3 cup extra-virgin olive oil
1 tablespoon fresh flat-leaf parsley, coarsely chopped
16 large sea scallops, lightly rinse & pat dry
Preparation
Season the Osso Bucco (beef shanks) generously all over with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches to avoid crowding, add the Osso Bucco and sear, turning once, until golden brown on both sides, 8 to 10 minutes. Using tongs, transfer the Osso Bucco to a plate.
Pour off some of the fat in the pan and return the pan to medium-high heat. Add the onion, carrot and celery and cook, stirring often, until lightly golden, about 4-6 minutes. Add the garlic and bay leaves and cook, stirring, for about 1 minute longer. Pour in the wine and stir to dislodge any browned bits from the pan bottom.
Transfer the contents of the pan to a slow cooker. Place the Osso Bucco and any accumulated juices on top. Cover and cook on low for 5-6 hours and head off to the office. The Osso Bucco will be very tender and super easy to shred while your grill is pre-heating.
When you get home from work: Preheat a grill pan (or if you’re
inside a heavy pan) over medium-high heat. In a small bowl, whisk
together the Citrus Grill Sea Scallops Ingredients. Spoon citrus
mixture over scallops and place on grill; cook 2 - 3 minutes per side. Keep
them tender - watch your clock.
THE FINAL ASSEMBLY: Make it Look Like That!
Plate about ½ cup the warm, shredded Osso Bucco in a small mound in the middle of the plate. Swirl some ‘au jus’ from the crockpot around the outside of your Osso Bucco. Immediately top with 2 Grilled Scallops and serve.