Wapitimike
New Member
- Joined
- Dec 20, 2019
- Messages
- 1
I use shanks for osso bucco most ofbthe time but for bears and large whitetail bucks that I don't want to use a bone saw on I braise the shanks.
Lightly flour and sear, brown in a hot skillet with olive oil or bacon grease. Pull off and place in a roasting pain with a lid. I then cook a chopped onion, green pepper and a couple celery stalks in the remaining oil. Add garlic, a couple tablespoons of chopped for a minute. Lastly I add a cup of red wine to deglaze the pan for a minute then pour all on top of the shanks, 2 usually, sometimes just 1 if its a nice one. I set my oven to 300 and add enough stock to cover the shank 3/4 of the way. Lid goes on and the pan in the oven for 4 hours. Halfway through I flip the shank and baste it well with liquid. It will fall off the bone and the collagen will liquify into a succulent gravy. Serve with a starch, a heavy beer or red wine and a crusty bread. Bam! Here I did a combo of osso bucco and shank. I fed 8 guys.
Lightly flour and sear, brown in a hot skillet with olive oil or bacon grease. Pull off and place in a roasting pain with a lid. I then cook a chopped onion, green pepper and a couple celery stalks in the remaining oil. Add garlic, a couple tablespoons of chopped for a minute. Lastly I add a cup of red wine to deglaze the pan for a minute then pour all on top of the shanks, 2 usually, sometimes just 1 if its a nice one. I set my oven to 300 and add enough stock to cover the shank 3/4 of the way. Lid goes on and the pan in the oven for 4 hours. Halfway through I flip the shank and baste it well with liquid. It will fall off the bone and the collagen will liquify into a succulent gravy. Serve with a starch, a heavy beer or red wine and a crusty bread. Bam! Here I did a combo of osso bucco and shank. I fed 8 guys.