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/ck/ - Food & Cooking

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20096989 No.20096989 [Reply] [Original]

How to cook a beef shank osco bucco?

I have heard it’s quite a tough cut of beef so I think simply frying it is out of the picture. Any recommendations?

I will mention that I have a singular piece, and it is about half the thickness of pic related

>> No.20096995

>>20096989
Sear it then sear your aromatics in a dutch oven then add some braising liquid, put the lid on, and stick it in a slow oven for a few hours

>> No.20097006

>>20096995
No Dutch oven unfortunately, would a basic sauce pan work?

>> No.20097036

>>20097006
I got a Dutch oven for ya

>> No.20097039

In restaurants they deep fry tough cuts and them finish them in whatever way a dish calls for. It saves a ton of time and makes the meat taste a lot better with zero effort.

>> No.20097060

>>20097039
Nice blog

>> No.20097063

>>20097006
Do you have a slow cooker? Rice cooker?

>> No.20097079

>>20097063
I have both

>> No.20097080

>>20097079
highly doubt

>> No.20097094

>>20097079
So your EBT rolled over into the next year???

>> No.20097100

>>20097079
Sear the meat in a pan, then sear your aromatics, then deglase your pan with your braising liquid
Move these to your slow cooker and put it on high until it boils then turn it to low or just put it on low for longer
It will take 4-6 hours

>> No.20097133

>>20097079
Do you have a deep fryer or a long pot?

>> No.20097305

>>20097100
Thanks anon, I’ll try it out

>> No.20097339

I just stew/braise/whateverthewordisinenglish it. Flour it. Sear in tallow. Add stock or tomato. Cook low and slow.
Question: why is boneless beef shin so uncommon in the US? I use it, after trimming the excess sinew, as stewing meat but in most USican supermarkets, I can only find it as part of ossobuco rather than as a whole, deboned chunk of shin meat. And it costs a lot more.
And I know I can leave the sinew on but I dislike the texture it gets after stewing.

>> No.20097987

>>20096989
Pan fry then braise. Takes about 1 1/2 hours.

>> No.20098078

>>20097006
Anything oven safe and big enough to fit it will do it. Dutch oven, soup pot, maybe even a baking dish but that is pushing it since those won't be very deep.

>> No.20098148

>>20096989
Use veal shanks as intended. They are still tough af and only useful for fonds.