Osso Bucco

[copenmechanism]

Do you pull meat off the neck prior to sectioning it for a bone in roast or do you just skin a section it?

I just skin and section it. Remove the trachea though (that flap of skin cooks like a skirt steak).

Usually I do two sections, each 5-6 pounds, and will make some huge pots of stew. This is a favorite — just needs to simmer longer if you don’t use stew meat: https://honest-food.net/spanish-chilindron-stew/

 

[Jpsmith1]

I've been wanting to try this. Recipes, instructions?
TIA

With whitetail, this was fantastic.

Brown off the shanks and set aside. In the same pan, cook down onions, carrots and celery and throw them into the crock pot.

I added a couple handfuls of dried morels, then the cooked veggies, then the shanks.

Deglaze the pan with a healthy dose of red wine and add that to the crock pot. Add a couple teaspoons of worchestershire sauce, then run the liquid in the pot up to about 1/3 with beef or venison stock. A 6 plus hour cook until the meat pulls and shreds.

When I do this again, I'll puree the vegetables in the sauce to thicken naturally then maybe add a dose of cornstarch slurry.

 

[LongWayAround]

I made another round of this Saturday. It was excellent.

 

[LongWayAround]

Similarly, I grilled up all of my elk bones last weekend for stock. Some of which I used for the shank roasting.