Braised Osso Bucco in Oktoberfest
Slow braised veal shanks in Oktoberfest style lager.
| Servings | Prep Time |
| 4guests | 15minute |
| Cook Time | Passive Time |
| 2 1/2hour | 24hour |
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Ingredients
- 4each veal shank steaks or Osso Bucco
- 1teaspoon salt, kosher
- 1teaspoon peppercorns, black, freshly cracked
- butcher’s twine
- 1cup flour, all-purpose
- 1/4cup oil, olive | rendered duck Fat | rendered bacon fat
- 2cup onion, yellow,peeled and chopped
- 1cup carrot,peeled and chopped
- 1cup leekwashed and white | like green part sliced
- 1cup celerywashed and chopped
- 2each bay leavespreferably fresh
- 6each garlic, clovespeeled and diced
- 1/4cup thyme, freshleaves only
- 24ounce Märzen | Oktoberfestsuch as Spaten Oktoberfest or other Märzen | Oktoberfest Lager
- 2cup stock, chicken,or veal, preferably homemade
Instructions
- Starting the day before you want to serve this dish, season the shanks with salt and pepper, re-wrapping them back in the butcher’s paper and refrigerate them for 24 hours. This will help fully season the meat.
- In a large Dutch oven over medium heat, add oil or fat. Dredge each piece of shank in the flour and brown as in the HasenpfefferHasenpfeffer recipe. Remove from the pan and check if more oil is needed. Add onions, carrots, leeks, celery and bay leaves; stir and cook for 5 – 6 minutes until the onions are transparent and the veggies are lightly caramelized. Add garlic and thyme, cooking for another minute. Deglaze with German lager and add the stock. Nestle the shanks into the liquid and bring to a simmer.
- Cover with a tight-fitting lid and place into the center of a preheated 325°F | 163°C oven. Braise for 2 – 2 1/2 hours, until fork tender. Remove from the oven and place over a burner on medium heat. Transfer the shanks to a plate, and reduce the braising liquid by half. Check the seasoning of the sauce. Serve with sauerkraut and mashed potatoes infused with Altbier.
Recipe Notes
Recipe Variations:
Lamb or pork shanks would also be very nice in this same preparation.