CUT OF THE MONTH

JANUARY 2020 CUT OF THE MONTH

OSSO BUCO

Translation: Bone with a hole

AKA: Shanks

You might find Osso Buco on a fancy dinner menu, but it’s made its way on our redneck table many times. Traditionally made with veal shanks, Osso Buco can be made with lamb, beef or pork shanks as well.

No matter the animal, the cut comes from a cross-section of the leg. Preferably 1.5-2” thick. Depending where on that leg, the cross-cut will have a little or a lot of meat on it and always a circle bone with marrow in it.

The meat and marrow is broken down slowly during the braising process and makes an awesome meal.

Typically made with white wine, vegetables and broth and served over whipped potatoes, polenta or even southern grits. And the marrow, inside that circle bone, is what folks lose their marbles over.

This puppy can be made in your crockpot all day long. Or break out that Dutch oven grandma gave you.

Cooking Tip: If you tie the shank up with cooking twine, it will keep that cool shape throughout the braising process.

Pilaroc carries beef, pork and lamb shanks at all times. Try this dish on a cold, winter day. And love it forever.

LAMB SHOULDER

A classic cut in French cooking (oui!), this bone-in roast is perfect for slow cooking. It can also be cut into chops and treated like a rib or loin chop. But our favorite is the roast.

It has more fat than a typical leg of lamb or sirloin roast, which helps ensure a moist meal on the table (especially since lamb leans toward lean).

A versatile cut, lamb shoulder can be braised; slow, dry roasted at low heat. Or if your my dad, you can smoke for 18-24 hours. If you’re me, you crockpot that beast and treat it like a ragu over fat noodles. Your kids will go bonkers.