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Our local grocery store had a sale on beef shanks. I couldn't resist, but now I'm not sure if I should use them for osso bucco or something else (like beef bourguinoin).
If you have a favorite recipe using beef shanks please share.
I've never cooked beef shanks, though I frequently do lamb thanks and occasionally pork shanks. But if I had those beef shanks, i would be pulling a recipe from Serious Eats. (Which I probably wouldn't EXACTLY follow, adding extra onions and garlic.)
That said, now that I've been using the instant pot for awhile, I've become a concert for certain items. Haven't touched my crock pot in months. So I would be searching the net for an instant pot recipe.
I've never cooked beef shanks, though I frequently do lamb thanks and occasionally pork shanks. But if I had those beef shanks, i would be pulling a recipe from Serious Eats. (Which I probably wouldn't EXACTLY follow, adding extra onions and garlic.)
That said, now that I've been using the instant pot for awhile, I've become a concert for certain items. Haven't touched my crock pot in months. So I would be searching the net for an instant pot recipe.
My pleasure. Serious Eats is the ONLY recipe site I suggest without hesitation. Very reliable and they have great explanations of why and what makes this recipe good.
We like Tyler FLorence's osso buco recipe, had it for Christmas dinner actually. You'd probably have to cook beef shanks a little longer than veal shanks though.
PS - would you think that this recipe would be good with pork shanks?
I have no personal experience with pork shanks in this type of recipe but I did see several recipes for 'pork shank osso buco' online so ..... yeah, it would probably be pretty good.
I'd probably not use oregano and bay leaf though. Maybe cumin or sage or just plenty of S&P?
Oh, wait! I saw a recipe that used rosemary with pork shanks. That'd be good!
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Quote:
Originally Posted by grampaTom
JK -- I did the Osso Buco recipe you attached above. Our oven has a slow cooker setting so I was able to do the whole process in one cast iron pot.
It turned out really good. About like short ribs in flavor and texture (the shank had some marbling) but for a lot less money.
The recipe is a keeper.
thanks
G'Tom
I sometimes do them the way I do short ribs, diced celery, carrots, onion, garlic, fresh thyme, and braising liquid about 1/2 beef stock 1/2 Guinness with a bit of brown sugar added to cut the bitterness of the stout.
I sometimes do them the way I do short ribs, diced celery, carrots, onion, garlic, fresh thyme, and braising liquid about 1/2 beef stock 1/2 Guinness with a bit of brown sugar added to cut the bitterness of the stout.
that sounds good too.
thanks.
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