Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Made Osso Bucco

Made it for dinner tonight, according to the recipe in Rao's Cookbook. It's a Northern Italian favorite that I was introduced to in fancy Long Island Italian restaurants in the late 1970s and 1980s, and I've always loved it. I started making it myself some thirty years ago.

It's a braised veal shank dish, i.e., cooked in a dutch oven covered in white wine, chicken broth, tomatoes, onions, carrots, celery and garlic. It's the low and slow way of cooking meats that would otherwise be tough, but cooked that way are silky, moist, tender, and delicious.

This one turned out so tender that it literally fell off the bone, since all the connective tissues dissolved into the cooking liquids. For an accompaniment, I chose orzo. The sauce is made from the liquids it's cooked in.

That looks delicious. That is something that I've always wanted to make. Will have to try it.

Pretty epic dish actually. Smoked mine on the treager for a while, then this….

Grew up on that, because they were cheap... The base for minestrone as well.

I ate waaaaaay too much blacktail meat growing up, stuff like this makes it edible

Man.. both of those look tremendous

Makes great burrito fillin, tamales, soup, s tender it’s dumb Dan.

Well shoot, guess that's what I'll do with these shanks.

That Rao’s Cookbook looks interesting.

Google Steve rinella osso bucco recipe for deer shanks, it's amazing

Looks quite righteous, Hawkeye.

Made "our" version last Sunday;



Delicious !!

That looks great.

Messy, but yes, delicious !

Emphasis on the "were".

Remember when flank steak and brisket were junk cuts?

Same with veal shanks. When they became a gourmet item at fancy northern Italian restaurants, however, they upped the price for them at the grocery stores and butcher shops. It was originally peasant food, since you basically cannot eat it without a long braising processes. But after they're braised for a couple of hours, they are delicious.

I had Osso Bucco at a restaurant in Puerto Rico a few months back. It was delicious.

There are two dishes I'll always order whenever I see them on a menu. Lamb shank or Osso Bucco. I'll lick the plate clean whenever I have them. I love both of them with a great red wine.

I make lamb shank a lot, too. You're right. It's delicious. Made essentially the same way, i.e., braised for a couple of hours.

I've been wanting to make Osso Bucco with venison after watching Rinella do it on Meateater but haven't yet. Wife and I went to lunch today and it was on the menu so gave it a try - very good. This was made with pork - is that common or is lamb more typically used?