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.
