Contributors to this thread:
OSSO BUCCO THANK YOU!
Just a quick THANK YOU to everyone who posted on previous threads talking about transforming the lowly shank into something incredible.
Y'all were 100% right! Shanks aren't just for sausage and burger any more.
My favorite for shanks is to make shredded BBQ. I made Osso Bucco one time and it was by far the worst thing I’ve ever cooked in my life. I’m not sure what I did wrong, but it was awful. I’m totally convinced I did screw it up because I’ve never read anything negative about the dish.
Made it one time (with beef) and the bone marrow made it way too greasy for my liking. Otherwise tasted fine.
So I've never done a traditional osso bucco. My wife will eat deer 7 nights a week but has simple taste, a rich tomato & wine flavor just isn't for her.
I mostly do leg shank's in the insta pot with Xtra water onion & seasoning, use the meat for various pulled meat type dishes and save the leftover stock for cooking during the week.
Have become one of my favorite cuts…
Thanks to the guys on here that turned me on to this!
In before Midwest.....the man loves his shanks! Ha!
You can pressure can shanks, cut into cubes, and it turns into perfectly cooked shredded meat. Good for numerous applications.
Funny … this popped up on Facebook today as a memory
It's delicious stuff! I made some this year, first attempt. Def doing it again.
Yes, Osso Bucco has become a favorite in our house due to posts read on Bowsite as well, so thanks to everyone! I have actually started to keep all three sections of the front quarters in whole pieces instead of piecing them out for burger. Yesterday I made Deer Barbacoa using a whole shoulder blade. It was fantastic and very easy to make!!
My version sans bone, very tasty. Used one of the recipes from past Osso Bucco threads.
this is not before dinner thread. what good looking food that all is!
First go at it tonight. Good, reminds me of a roast. 1 hour in instapot.
What were your thought John? What did you use for a sauce?? Looks good.
Did it for the first time this year. I will never grind that meat again!
I liked it. If anyone want to trade my future shanks for their backstraps let me know though.
I used a 24 oz can of crushed tomatoes, cup of beef broth, cup of red wine. Various spices, 6 or so cloves of garlic. Some carrots, potatoes, and a onion.