I picked up these two trays last week and they are sitting in the freezer.

Was looking online at different recipes and surprised at how often they are referred to as beef shanks.

Something I have not really seen before.  I always think of shanks as being lamb shanks.

Hopefully crank the Ozpig up soon now that the rain has gone and cook them in a camp oven.  I do like the traditional Italian recipes with tomato and herbs.

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Here you go Derek this lady has some simple fantastic recipes.
https://www.recipetineats.com/osso-buco/

When browning the meat use some oil from a jar of semi dried tomato’s. I keep the oil when the tomato’s are finished for cooking.
Cheers Robert

YUM :P :P :P :P
Kevvie

Have always wanted to try a good osso bucco. They do it up at work occasionally and it is usually pretty good, I'd imagine at home it would be even better

Thanks for the link Robert.

One thing that I found from looking around is that a lot of chefs tie the osso bucco with cooking twine to keep the joint and bone together.

I find that interesting although more for presentation than anything else.

This one looks good. Their cuts are much thicker than mine.

[media width=640]https://www.youtube.com/watch?v=T1vQXoLjUIM[/media]

Yes have noticed that but I like mine on a bed of good smashed spuds with the meat failing of the bone. Best look I believe.

Thanks for that Robert.
A underrated cut of meat
Muzz