The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.
Smoked Beef Shank ????????????????????????????❤️
This Smoked Beef Shank is a delicious way to cook up an underrated and tough piece of meat. I use a flavorful braise combined with a nice, slow smoke to produce tender and tasty shredded beef. This beef shank is ready to feed a [hungry] crowd!
What is Beef Shank?
The beef shank comes from the lower leg portion of a steer. With this cut of meat being in the leg of the animal, it gets used constantly, making it pretty lean and, when cooked incorrectly, tough and dry. As such, the beef shank is not a super popular cut, but with the right ingredients and technique, it can be just as tender as any other beef roast, with a rich flavor that is hard to match.
You might also hear the shank called the cross-cut shank or beef foreshank. It is most often cut into smaller portions and used for osso buco. I had to ask my butcher for a beef shank and he had plenty in the back, even though there weren’t any on the shelves. This is a cut that is worth asking your butcher about.
Due to its dry nature, the shank is typically cooked low and slow with liquid. Unfortunately, the braising method robs us of any smoky flavor we could impart into our beef shank. Simply smoking the shank the whole time would give us a smoky flavor and a great bark, it would take forever and likely be super dry. Smoking and then braising in liquid gives us the benefit of both cooking styles and then finishing with the added butter really helps keep things juicy.
Braised Beef Shank
The flavor secret to my beef shank is in the braise. Sliced yellow onions, Madeira wine, beef stock, Worcestershire sauce, and a sprig of fresh rosemary come together to add the right amount of moisture with the most incredible flavor.
Add these ingredients to a slow smoke with oak and cherry wood and you’ll end up with a gorgeous shank that will surely become your new favorite bit of beef.
How to Smoke Beef Shank
Let’s get to it, friends! Make sure to scroll below to the printable recipe card for full ingredient amounts and more detailed instructions.
TURN ON THE SMOKER.
Preheat your to 250 degrees F. I recommend oak and cherry for this recipe.
PREP THE SHANK.
Trim the shank by removing silver skin and all the fat from the meat. Keep in mind that each fat layer has tough silver skin underneath that also needs to be removed. I found a 6 inch filet knife made quick work of the trimming process. Once trimmed, season with my Signature Beef Seasoning or equal parts salt, pepper, and garlic powder.
BEGIN SMOKING.
Place the beef shank directly on the grill grates of the smoker and smoke for 3 hours. Just look at the picture above to see the nice red color starting to develop from the cherry wood smoke!
BRAISE.
Grab a disposable metal pan (I like to keep a good amount of these on hand for all my BBQ), and layer sliced onions, the beef shank, and all ingredients for the braise into the pan. Seal tightly with aluminum foil.
FINISH SMOKING.
Increase the temp on your smoker to 300 degrees F and continue smoking until the meat reaches an internal temperature of 200-210 degrees. Test for temp as well as tenderness. The thermometer should slide into the meat with little resistance.
REST AND DIG IN!
Remove the pan from the smoker, transfer the meat to a cutting board, and rest for 45 minutes. If you want to make some delicious gravy (trust me, you do), follow the instructions in the recipe card while the shank rests. Next up, simply shred and serve. You’re gonna love this one.
How To Cook Osso Bucco - Veal Shank Recipe | Dads That Cook
Join us as Chef Scotty whips up his Osso Bucco (veal shank) on a bed of Risotto and Spinach, plus his tasty Tres Leches cake recipe. Mouth watering goodness. He likes an ice cold Gibson and one of his own pickled onions with his meals!
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So, welcome to Dads That Cook. I'm Jason Glover. Today, we have an awesome guest. I want to introduce you to Scotty ...Bastable. Bastable. Yeah. Scotty, very nice to meet you. We're going to make some food, huh? Osso Bucco is the main course. We're going to put it on a nice bed of risotto, and we're going to wilt the spinach just for a second, but save your fork because we've got dessert. Tres leches. The kids like it. It's like, is this healthy, dad? Shh. Don't tell mom.
This recipe, the Osso Bucco ... Yes. Where did you come up with wanting to make it? My brother, Jimmy. I was at his house, and he said, we're going to go buy some veal today.
How many brothers? The youngest of six. Six? Yeah. Five boys, one girl. Chicago born and raised. You gotta be quick or hungry. I know, exactly, because I grew up with four boys and I was the youngest, so it was like, as soon as food was there, if you didn't get it, forget about it. You're not eating. I used to go under the kitchen table sometimes and get little something that the brothers dropped, kind of like a puppy, a little bit.
Yeah. It's true, actually. And you have two girls. Actually, three. One is away in college, and then Maddie and Michelle, 12 and 10. Beautiful wife, who's forever young. And you guys met how long ago? We're going on 14 now. Wow. Congratulations. I saw her, and that's the one for me is what I said. That was it? Uh-huh.
We're here in San Francisco. Yes. There's a content every year for the best bell ringing dude ...For the last 50 years, they've had a contest for the actual grip men that work on the cable car. They also have an amateur division, and amateurs can ring, and you raise money for charity, so I was asked five years ago and I've been a five time champion.
Five times? Five time champion. You tell a story, it's all set to music and different actors. It's that elaborate? It is. I was Santa Claus one year. I thought you would just be standing there going, ring-a-ling-ling. Oh, no. It's too hard. They asked if I could come back one more year. One more year? I'm thinking about it. One for the thumb.
That's right. One for the thumb. You ready to make this Osso Bucco? Absolutely. But you can't cook it without something special. Okay. So, here. We've got your cooking jacket. Look at that. Look at this. Dads That Cook cooking jacket. Check that out. It's like I made varsity. I'm big time. Chef Scotty is going to be cooking today. Thank you. I wear it with pride.
All right, we're in the kitchen now, and we've got all this stuff. We do have a lot of stuff. It looks like you brought out your whole kitchen, everything in the refrigerator.
It's a full table. I'm a overwhelmed. I can't think. Let me take you through it. We have veal shanks, we've got your whole tomatoes that you're going to crush ... Out of the can. The garlic, we're going to use when we cook the Osso Bucco. Now, the beer, this is a black stout. I like to drink it, but I'm going to save it, and we're going to cook the veal in that. You got the spinach. Big bowl, small roll. Just wilt that. Then we have the Parmesan cheese, which goes on at the end of the risotto, which, at the beginning, we have our onion. Your mushrooms, we're going to roast those, slice them up and roast them, throw them in the risotto near the end.
Don't forget the wine. That's not for the cake. That's not for the cake? That's not for the cake. This is a Chablis. Little Chablis? Little Chablis, that's right. Straight out of the box. And then in this martini pitcher, we have some chicken broth, which we're going to keep on dumping in and make the risotto take it, and take it, and take it.
Take it. This is the fun with the cake. All purpose flour, because you're an all purpose kind of guy. Your sugar, your vanilla, your yummy eggs, your salt, your baking powder to give it some lift, and then the tres leches are indeed evaporated milk, condensed milk, and then your ... And a little cherry on top.
Little cherry on top? Okay.
how to cook osso bucco with rissoto and cake.