Case Study: Redneck Osso Bucco

Thread starter #1
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.
Thread starter #5
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. :)

Thread starter #10
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.


Senior Member
Dang, Hillbilly. That looks professional!

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


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