Osso Bucco...Long and Lots of Pics...

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Gonna Smoke

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Sep 19, 2018
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I wasn't really sure I was going to post this, but I haven't posted a cook in awhile and I've never made this before so here it is...

After searching high and low for beef shanks, I accidently ran across them at Publix, of all places, at a "fairly reasonable" price...$4.69/lb. Still way too much for them, but I really wanted to make Osso Bucco. I had heard about it and read other's posts on here, but I've never made it myself. I know veal shank is traditionally used and I did find some frozen ones at a local butcher shop, but $14.99/lb. was definitely too much to pay.

The beef shanks were cut about an inch thick, which is half of what I'd like to have, but beggars can't be choosers. So I grabbed some...
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Gathered up most of the rest of the ingredients and here we go...
Tied them up per several recommendations I read to keep them from falling apart...
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Let me say, this didn't work so well with these thin cut shanks. More on that in a bit. The shanks, I only used 4 because that's all that would fit in the pan, were dusted with AP flour and seared on both sides in tallow. Once browned, I removed them at set aside...
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This is when the strings all came off when the shanks curled...
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Made a bouquet garni with rosemary, bay leaf, thyme and whole cloves. Tied up in cheese cloth...
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Chopped up a couple of stalks of celery, couple of carrots, and 1 medium onion...the mirepoix. Don't these fancy French terms make you think I know what I'm doing?🤣🤣 Anyway, this was sauteed in the tallow and crumbs left from browning the shanks...
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After they get soft, I added a 14½ oz. can of unsalted diced tomatoes and a couple heaping TBS of tomato paste. Stir to combine...
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Place the shanks back on top along with the bouquet garni. Pour in a cup or so of pinot grigio and 2 cups of unsalted beef broth. Covered and let simmer for about 2 hours. I kept a close eye on the liquid and added more broth as needed to keep the level close to the top of the shanks...
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After a couple of hours, they are falling apart, which what tying them is supposed to prevent, and the marrow has cooked out...YUMMY!!
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I opted to serve this over stone ground grits from a local mill...Adluh...
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Combine 4 parts unsalted chicken broth, or liquid of your choice, with 1 part grits, add salt to taste. Slowly stir the grits into the boiling broth and reduce heat to a simmer, stirring frequently for about 45 minutes. Then add 1 cup of heavy cream or ½ & ½, return to a simmer and cook until thick and creamy...about another 15-20 minutes. Garnished with chopped parsley and shredded lemon peel. Time to eat...
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I served this with roasted fresh beets and steamed broccoli...
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Well this was really good and I said next time I will get them to cut me some shank 2" thick...I thought. Called to ask them about that and the shanks come in pre-cut...that sucks. So I'm still on the hunt for beef shank that I can get cut thicker and then the string will stay on and they won't fall apart during cooking...
 
HELL YEAH!
That looks superb!

Thanks for posting it, and for the very nice pictorial.

Looks great. Nice step by step.
We do shanks now and then but never Osso Buco

That looks great, I love Osso Buco!

Nice work and thank you for posting your steps/recipe,

- Jason

That looks darn good Charles. I'd be all over that 👍

Yea, I’d be elbow deep in that before anyone even noticed. Looks delicious Charles.

Lookin' real nice, awesome job there!
Thanks a bunch, guys. This is something I will do again...
 
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The plate shot looks great! Since you went beef shank you could sub in a red wine over the pinot grigio. You may be able to find pork shanks easier than thick cut beef shanks, they are full of flavor and work great even if previously frozen.
 
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Nicely done Charles, that is one impressive looking meal.

Point for sure
Chris
 
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That looks fantastic, nice work !
Thank you!
That looks great Charles! You can keep my beets though!

Ryan
Thanks Ryan and I get it with the beets, you either love em or hate em. We like most all root vegetables and like to oven roast them...
The plate shot looks great! Since you went beef shank you could sub in a red wine over the pinot grigio. You may be able to find pork shanks easier than thick cut beef shanks, they are full of flavor and work great even if previously frozen.
That's what I'll do next time, but just happened to have the pinot here. Thank you...
Not a beet fan., either.
The smell of harvesting sugar beets is no where as intense as the smell of them being processed.
John, I get it with the beets. Never smelled them being harvested or processed, just roasting...
That's impressive and looks delicious. wow.
Thank you...
Beautiful plate David!! I did some shanks a few weeks ago. Man are they rich!
Thanks Jeff and yes, they are rich, but delicious...
Carousel Worthy! Definitely! Looks Fantabulous! I have some Berkshire pork shanks in the freezer...will be making this dish soon.....
I appreciate that, Keith very much!! Let me know how yours turns out...
Looks good! Like!
Thanks Justin!!
Wow that looks good Charles! Falling apart not bother me.
Thanks Brian!! Yeah, I like falling apart too!!
Nicely done Charles, that is one impressive looking meal.

Point for sure
Chris
Thank you Chris!!
Charles you did good, and I could sit for a plate of that ,
But sorry the grits would be still on my plate . But all the beef and juice would be gone.

David
Well David, you'd be welcome here. You have to try the grits. The way I cook them with cream makes them really good...😋
 
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