Beef Shank

Little Steven · January 2008

Has anyone done Osso Buco cut beef shanks low and slow. I've braised them many times but never barbeque. I picked up some on sale and want to try today.

Thanks

Steve

Hoss's BBQ · January 2008

Are you looking for the smoke flavor I often sear of my braising meat on the egg with some chunks burning with the coals. I will let the meat dwell as i am searing them. I then start my aromats in a dutch oven on the egg. Then I finish prepareing the braise and leave the lid off my dutch oven while I cook at 300 degrees. This will give you a great smoke flavor. You can try low and slow yet I found that the braising is better. Hoss

Little Steven · January 2008

Hoss's BBQ I usually use white veal for Osso Buco but these http://s161.photobucket.com/albums/t218/littlesteven_photos/?action=view&current=042.jpghttp://i161.photobucket.com/albums/t218/littlesteven_photos/043.jpg

Little Steven · January 2008

Hoss's BBQ,Sorry about the previous post. Haven't posted a lot of pics here yet. I usually use white veal for Osso Buco but these beef shanks were on really cheap. I've had them on for about four hours and I don't have a thermometer that works. I just wanted to try smoking them. The dogs may have a feast later tonight.Thanks for your replySteve

Hoss's BBQ · January 2008

Well I still would like to hear how they turn out. Hoss plus what temp etc.

Hoss's BBQ · January 2008

Is that a walleye in that picture in your album? I am going up to Wisconsin on the 28th through the 7th of feb to do some Ice fishing. Hoss

Little Steven · January 2008

Hoss's BBQCooked them at 230 for 5 1/2 Hours. They were ok as far as being tender but I ended up with an acrid smoke flavour because of the lump I used. Don't think I'll bother again. Not nearly as good as braised. If it wasn't for the smoke I would make chili with them.

Steve

Beef Shank

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