Two 6LB Beef shanks frenched, heavy salt and pepper then seared off and placed into their own separate bag. Also in the bag is a bunch of parsley stems, thyme, two bay leaves, 2 cups of a caramelized mirepoix that had been deglazed with a Malbec and a cup of homemade beef stock. Bags in the bath at 180 degrees for 24hrs. Bags pulled hammers carefully removed and seared off in my wood fire ooni pro. Served with a demi on the side. Incredible, first time I have used a mirepoix or liquid in my cook and will do it again an again.
by plugugly62
4 Comments
Looks awesome, Mike Cosentino calls it the leg of beast.
Does this become Osso Bucco?
I’m curious of the bags you use for something this big. Not vacu-sealed I assume
It’s said that only “those who are deemed worthy” can wield it.