Join us as Chef Scotty whips up his Osso Bucco (veal shank) on a bed of Risotto and Spinach, plus his tasty Tres Leches cake recipe. Mouth watering goodness. He likes an ice cold Gibson and one of his own pickled onions with his meals!Recipes Here: https://dadsthatcook.com/show/scotty-bastable/YouTube: https://www.youtube.com/DadsThatCookWebsite: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCookSo, welcome to Dads That Cook. I'm Jason Glover. Today, we have an awesome guest. I want to introduce you to Scotty ...Bastable. Bastable. Yeah. Scotty, very nice to meet you. We're going to make some food, huh? Osso Bucco is the main course. We're going to put it on a nice bed of risotto, and we're going to wilt the spinach just for a second, but save your fork because we've got dessert. Tres leches. The kids like it. It's like, is this healthy, dad? Shh. Don't tell mom.This recipe, the Osso Bucco ... Yes. Where did you come up with wanting to make it? My brother, Jimmy. I was at his house, and he said, we're going to go buy some veal today.How many brothers? The youngest of six. Six? Yeah. Five boys, one girl. Chicago born and raised. You gotta be quick or hungry. I know, exactly, because I grew up with four boys and I was the youngest, so it was like, as soon as food was there, if you didn't get it, forget about it. You're not eating. I used to go under the kitchen table sometimes and get little something that the brothers dropped, kind of like a puppy, a little bit.Yeah. It's true, actually. And you have two girls. Actually, three. One is away in college, and then Maddie and Michelle, 12 and 10. Beautiful wife, who's forever young. And you guys met how long ago? We're going on 14 now. Wow. Congratulations. I saw her, and that's the one for me is what I said. That was it? Uh-huh.We're here in San Francisco. Yes. There's a content every year for the best bell ringing dude ...For the last 50 years, they've had a contest for the actual grip men that work on the cable car. They also have an amateur division, and amateurs can ring, and you raise money for charity, so I was asked five years ago and I've been a five time champion.Five times? Five time champion. You tell a story, it's all set to music and different actors. It's that elaborate? It is. I was Santa Claus one year. I thought you would just be standing there going, ring-a-ling-ling. Oh, no. It's too hard. They asked if I could come back one more year. One more year? I'm thinking about it. One for the thumb.That's right. One for the thumb. You ready to make this Osso Bucco? Absolutely. But you can't cook it without something special. Okay. So, here. We've got your cooking jacket. Look at that. Look at this. Dads That Cook cooking jacket. Check that out. It's like I made varsity. I'm big time. Chef Scotty is going to be cooking today. Thank you. I wear it with pride.All right, we're in the kitchen now, and we've got all this stuff. We do have a lot of stuff. It looks like you brought out your whole kitchen, everything in the refrigerator.It's a full table. I'm a overwhelmed. I can't think. Let me take you through it. We have veal shanks, we've got your whole tomatoes that you're going to crush ... Out of the can. The garlic, we're going to use when we cook the Osso Bucco. Now, the beer, this is a black stout. I like to drink it, but I'm going to save it, and we're going to cook the veal in that. You got the spinach. Big bowl, small roll. Just wilt that. Then we have the Parmesan cheese, which goes on at the end of the risotto, which, at the beginning, we have our onion. Your mushrooms, we're going to roast those, slice them up and roast them, throw them in the risotto near the end. Don't forget the wine. That's not for the cake. That's not for the cake? That's not for the cake. This is a Chablis. Little Chablis? Little Chablis, that's right. Straight out of the box. And then in this martini pitcher, we have some chicken broth, which we're going to keep on dumping in and make the risotto take it, and take it, and take it.Take it. This is the fun with the cake. All purpose flour, because you're an all purpose kind of guy. Your sugar, your vanilla, your yummy eggs, your salt, your baking powder to give it some lift, and then the tres leches are indeed evaporated milk, condensed milk, and then your ... And a little cherry on top.Little cherry on top? Okay.how to cook osso bucco with rissoto and cake.
