LongWayAround
WKR
- Joined
- Aug 10, 2015
- Messages
- 2,305
I prepped some oso bucco for our camp/hotel Thanksgiving dinner. We will be hunting Colorado's fourth rifle season and I wanted something both hearty and easy.
Step 1: Acquire a shank donor.
Step 2: Prep shanks. I chopped the ends with a sawzall.
Step 3. Brown the shanks. I typically use the grill but broiled this time. Most recipes call for tomato paste, I use bbq sauce.
Step 4: Saute carrots, onions, and roasted garlic in the shank drippings.
Step 5: Deglaze pan with half a bottle of red wine.
Step 6: Combine all in a roasting pan with stock. I make my own but in this case used store bought beef stock.
Step 7: Braise until tender. Wrapped tightly with foil, I left them in the oven at 280° for eight hours.
Step 8: (optional) Allow to cool and vacuum seal. Then, freeze for later use.
The plan is to warm one bag in boiling water and serve with polenta cooked on the griddle.
Step 1: Acquire a shank donor.
Step 2: Prep shanks. I chopped the ends with a sawzall.
Step 3. Brown the shanks. I typically use the grill but broiled this time. Most recipes call for tomato paste, I use bbq sauce.
Step 4: Saute carrots, onions, and roasted garlic in the shank drippings.
Step 5: Deglaze pan with half a bottle of red wine.
Step 6: Combine all in a roasting pan with stock. I make my own but in this case used store bought beef stock.
Step 7: Braise until tender. Wrapped tightly with foil, I left them in the oven at 280° for eight hours.
Step 8: (optional) Allow to cool and vacuum seal. Then, freeze for later use.
The plan is to warm one bag in boiling water and serve with polenta cooked on the griddle.
