I’ve had this piece of glory in the freezer for a while and wanted to cook it, but I’m it exactly sure how to do it properly. I don’t have/have access to a smoker, but I have an oven, slow cooker and an outdoor propane grill. I’ve tried googling it and used AI, but what I found didn’t matchup perfectly to my situation. Thoughts? How would you cook this?
by aaronle06
3 Comments
Low and very slow. Prolly 5-6 hrs minimum. Tried the smoked duck breast this past weekend. Wasn’t bad
Like the other person said, slow and low roughly forever. Roast it at like 450 until it’s nice and brown. Put some foil around the bone so it doesn’t burn. Once it’s brown, basically just do an oven braise. Enough stock and aromatics to provide moisture and flavor, then cover it up and let it cook at 325 until it’s fork tender and shreddable. For something that size I would plan to serve it the day after cooking. It’s gonna be a while. Shanks are a favorite of mine, but they’re a labor of love if they’re not cross cut for osso bucco.
The weight is beautiful