Osso Bucco (Braised Beef Shanks Recipe) (2024)

FAQs

Is beef shank and Osso Bucco the same? ›

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

Shank is best cooked using slow and moist cooking methods to tenderize the meat and bring out its flavors. Some popular cooking methods include braising, slow roasting, or using a slow cooker. These techniques allow the meat to become tender and develop a rich, flavorful gravy or sauce.

Cook on low for 8 – 10 hours or high for 3 – 5 hours, or until fork tender. Be careful not to overcook them! See the next section. Instant Pot: For those days when you're short on time, the Instant Pot can tenderize a beef shank in a fraction of the time it takes in the oven or crockpot.

Braised Beef Shank:

One popular way to prepare beef shank is braising. Start by searing the shanks in a hot pan until browned on all sides. Then, transfer them to a pot and add aromatic vegetables, such as onions, carrots, and celery. Pour in beef broth and herbs like rosemary and thyme.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

The initial searing of the meat is essential to the outcome of the dish — take care not to let the pieces touch in the pan while they are browning. Contrary to popular belief, you can overcook veal shanks, so pay careful attention to the final half-hour of cooking.

Braising works by slowly melting connective tissue and fat from the meat, plus the moist cooking environment keeps the meet tender. The end result of this long and slow cooking process makes meet that literally falls off the bone and a braising liquid that is incredibly rich and flavorful.

Since they come from the leg, the beef tends to be tough and sinewy due to higher levels of collagen. To cook past such flavors, cook shank cuts long and slow with moist heat. Soups and stews are often vastly improved when they incorporate shank as an ingredient.

The shank meat cut is among the cheaper cuts of beef, but that doesn't mean it can't make delicious and nutritious meals. Order 100% grass fed shank meat from Thousand Hills Lifetime Grazed and discover the versatility of this primal cut.

Do you wash beef shank before cooking? ›

Every once in a while I'll rinse scales off a piece of fish or clean out the cavity of a whole chicken before cooking... but that's about it. You generally don't need to wash meat these days, especially from a grocer/butcher etc.

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.

Shank loves to be simmered for hours, so that it's meat becomes fork-tender, falling off the bone easily. It's wonderful in stews and famous for Italian OssoBuco and Goulasz (Hungarian Stew). And don't overlook the marrow at the center in the bone!

Just like any cut of meat, beef shanks can be overcooked. Even though they require a long cooking time to break down their tough fibers, there's a point where they can become dry and stringy.

To wrap it up, there are several substitutes for beef shank that you can use in your recipes. The top 5 choices are chuck roast, brisket, short ribs, skirt steak, and oxtail. While these options may all be different, they will help you create a tasty meal without anybody noticing that you used a substitute.

If veal shank is unavailable or out of your budget, substitute short ribs or nice meaty oxtails for a less expensive dish that will be every bit as delicious!

The shank cross cut is the only real cut, but it goes by different names. These include the beef fore shank and the beef Osso Bucco cut. Shank meat is generally cut horizontally in thin slices. The cut resembles a steak with a leg bone circle.

Veal shank is traditionally the cut for Osso Bucco, and gives the best result. Beef Shank can be substituted for Veal, but it will be much different in flavor and texture than veal.

Beef Osso Buco uses Cross Cut Shanks for a traditional Italian dish topped with fresh parsley, garlic and orange zest.