To ensure this item is consistently exquisite, the Osso Buco is cut evenly on the top and bottom from the skinless hind shank, making a fairly uniform portion size even though the weight may vary a little. Braising is the recommended cooking method to make this comfort food fork tender.
Offered as a 4” portion you are sure to love this exclusive cut.
Approximately 8 pounds
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
Cheshire Pork Osso Buco
Recipe by Chef Eric Gephart
Cook time: 7 Hours
Serves : 4
- 4 Cheshire Pork Shanks
- 3 Chunks of your favorite smoking wood
- Seasoning of your choice
- 1 large white onion, Large Dice
- 1 large carrot, Large Dice
- 2 celery rib, Large Dice
- 3 garlic cloves, whole
- 1 cup dry white wine
- 6 cups chicken stock or low-sodium broth
- 1 bunch thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- Stabilize your grill at 250F
- Place you chosen smoking wood in the glowing embers. (We chose Apple for this cook)
- Set up your grill for indirect cooking.
- Season all sides of your shanks (we chose @Atlanta Grill Company, Himalayan Sherpa for this cook)
- Smoke Shanks for 2 to 3 hours
- Place the vegetables in a pan
- place smoked shanks on top of vegetables and add reaming ingredients.
- Cover tray with a lid or aluminum foil
- Return to grill for another 4 to 5 hours until shanks are fork tender and falling apart. (internal temp of 206F)
- (optional) For an amazing sauce:
- Take the meat out (reserve in a warm place), strain the liquid and reduce it by half then add half the vegetables back in and blend together. Season to taste, pour back over the shanks.
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