I was intending to do short ribs this weekend, but my third stop was another strikeout. Apparently they are popular this month, but it was a local butcher and they had some beautiful Osso Bucco pork shanks that redirected my thoughts. So, I pulled up some inspiration here from
tx smoker
and
chilerelleno
, did some googling, and took my first dive into Osso Bucco. I did a smoke twist with these, that’s become a “go to” for braises lately, throwing meat on smoker to cook for a while and absorb some smoke flavor.
Here’s the basic recipe I went with:
Ingredients:
After about 2.5 hours or so I pulled off after prepping the rest of ingredients.
Then dredged in seasoned flour and seared in hot Dutch oven:
This part I screwed up a bit on and would try to figure out better next time, but flour burned to bottom of pan and I had to clean out before adding the veggies, maybe too hot? But still turned out well, just lost some fond.
Then the veggies, I always do garlic last. I also include red pepper flakes at end to bloom.
Deglazed with wine, cooked down a bit, then stock, tomatoes and paste. Mix to simmer. Then drop in the rosemary and thyme. I opted to go without bay leaf, but will try next time.
Then dropped in the smoked and seared pork. Spooned sauce over the meat to make sure bathed. Covered and placed in pre heated 350 degree oven.
I had it in the oven for about another 2 hrs, but I honestly lost track of time for the smoke and the braise. It was a very hectic day. Towards the end I made some garlic, herb potatoes, included a healthy dose of parsley, sage, rosemary, thyme, and tarragon. The tarragon and sage were great additions to compliment the pork Osso Bucco.
My meat fell apart completely so I lost the beautiful plate shots that are a hallmark of other great Osso B. dishes here, so I shredded in the pot, removed fat chunks where I could, and still came up with a real tasty diner!
Shredded and on top of some real tasty creamy garlic herb potatoes! Packed with flavor, such a great dish that sounds so fancy and complicated, but is pretty straight forward. Very enjoyable meal!
Thank you for your time!
tx smoker
and
chilerelleno
, did some googling, and took my first dive into Osso Bucco. I did a smoke twist with these, that’s become a “go to” for braises lately, throwing meat on smoker to cook for a while and absorb some smoke flavor.Here’s the basic recipe I went with:
Ingredients:
- Approx 5 pounds pork shanks, I had to augment my two shanks with about two pounds pork butt for 5 pound total weight
- 1 cup all-purpose flour seasoned with sea salt and black pepper to dredge pork shanks
- Kosher salt to taste
- black pepper to taste
- 3 tablespoons bacon fat or oil
- 1 large onion chopped
- 2 large carrots chopped
- 4 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper
- 1 cup red wine
- 28 ounce crushed tomatoes
- 2 tbsp tomato paste
- 1 ½ cup chicken stock
- 4 sprigs thyme
- 4 sprigs rosemary
After about 2.5 hours or so I pulled off after prepping the rest of ingredients.
Then dredged in seasoned flour and seared in hot Dutch oven:
This part I screwed up a bit on and would try to figure out better next time, but flour burned to bottom of pan and I had to clean out before adding the veggies, maybe too hot? But still turned out well, just lost some fond.
Then the veggies, I always do garlic last. I also include red pepper flakes at end to bloom.
Deglazed with wine, cooked down a bit, then stock, tomatoes and paste. Mix to simmer. Then drop in the rosemary and thyme. I opted to go without bay leaf, but will try next time.
Then dropped in the smoked and seared pork. Spooned sauce over the meat to make sure bathed. Covered and placed in pre heated 350 degree oven.
I had it in the oven for about another 2 hrs, but I honestly lost track of time for the smoke and the braise. It was a very hectic day. Towards the end I made some garlic, herb potatoes, included a healthy dose of parsley, sage, rosemary, thyme, and tarragon. The tarragon and sage were great additions to compliment the pork Osso Bucco.
My meat fell apart completely so I lost the beautiful plate shots that are a hallmark of other great Osso B. dishes here, so I shredded in the pot, removed fat chunks where I could, and still came up with a real tasty diner!
Shredded and on top of some real tasty creamy garlic herb potatoes! Packed with flavor, such a great dish that sounds so fancy and complicated, but is pretty straight forward. Very enjoyable meal!
Thank you for your time!
Last edited:
Thank you Jim! I have a plate here for you! I couldn’t help it, so many pretty plate shots I felt it fell short! Taste was there though!
