Case Study: Redneck Osso Bucco

[NCHillbilly]

Never tried this before, but I'm making it tonight. Osso bucco. The traditional dish is made with veal shanks. I have two deer shanks sawed into 2" discs, and seared up in a big cast arn pot:



Mirepoix sweating out:



Garlic and tomato sauce added and reduced:



Red wine added and reduced, Shanks added back into the pot:





Water and beef bullion powder, rosemary, thyme, and bay leaves added. Into the oven to braise for 3-4 hours:



This may be delicious, or it may be horrible. I don't know. I'll let you know how it turns out.

 

[pop pop jones]

I did something close to that with ox tails back during the summer. It was ok just not mind blowing.

 

[Paymaster]

Don't know about taste but sounds and looks good!

 

[dwhee87]

Magic 8 Ball says all indications are good.

 

[NCHillbilly]

Folks, this was good. Really good. Melt-in-your-mouth tender, great flavor, I have no complaints at all. I will never grind another deer shank, I don't think.

And, it's just a coincidence that my polenta looks a lot like stone-ground parmesan cheese grits.

 

[blood on the ground]

Excellent creation! I seen Steven Rinella from Meat Eater prepare a very similar dish using venison.

 

[NCHillbilly]

Excellent creation! I seen Steven Rinella from Meat Eater prepare a very similar dish using venison.

That's about 90% his recipe that I used to make it.

 

[Dustin Pate]

That is very good looking! I'd definitely give that a try!

 

[blood on the ground]

That's about 90% his recipe that I used to make it.

His recipes are great and easy to follow. I would really like to get my hands on some moose thanks.

 

[NCHillbilly]

His recipes are great and easy to follow. I would really like to get my hands on some moose thanks.

I've had moose once that a guy I work with brought me when he went to visit his family back in Maine. It was delicious.
If you don't have Rinella's Meateater fish and game cookbook, it's well worth the price.

 

[Cool Hand Luke]

Yes sir, looks outstanding!!!!

 

[dirtnap]

I too saw that on meat eater

 

[stringmusic]

My phone screen don’t taste like the pitcher looks.

 

[pine floor]

^^^^^^Mine either.

That looks good.

PF

 

[dwhee87]

Dang, Hillbilly. That looks professional!

I do not have the referenced cook book, but it is now on my wish list.

 

[dwhee87]

As point of reference, I had veal osso bucco at Pricci, one of the best Italian restaurants in Atlanta a few weeks ago. If we're going by looks, yours is first class.

 

[Nicodemus]

Looks interesting.

 

[ryork]

Outstanding!!! You can get a bowl of grits at Waffle House or Cracker Barrell for $0.99 and the same thing at a more upscale Eye-talian joint, call it polenta, and its $7.99!! All in what you do with it and I’m sure yours was very thoughtfully created and prepared.

 

[elfiii]

Dang Hillbilly. You done stepped on up to haute cuisine now!

 

[Patriot44]

Don’t be quechoning the Olive Skinders.

Love me some OB! Will have to try this. Thanks man for the idea!