Smoked Pork Shank Osso Buco

007/18: Smoked Pork Shank Osso Buco

007/18 – Smoked Pork Shank Osso Buco:

I am still slowly emptying the freezer before I buy anymore meat! The next largest cut of meat waiting to be cooked was the shank off the Pork Shoulder I cut up last month. I had a look through my cook list for pork shank and spotted Smoked Pork Shank Osso Buco in Pitmaster by Andy Husbands and Chris Hart. It looked fantastic, decision made!

The Meat:

I discuss Pannage Pork in more detail in this post:

BBQ126/17: Pannage Pork – Lechon Liempo

The shank was cut from this shoulder I received:

Hand of Pork

The Prep:

Pretty simple. I set the smoker up to run at 275f by dropping a bag of heat beads in the base, pushing them to the sides to create a space in the middle then pouring half a lit chimney of lumpwood on top. A fairly short cook planned so I just filled half a bucket for the water pan. I left the smoker to settle at 275f and removed the skin, fat and silver skin from the shank. I used a new Victorinox boning knife for this and it made the job very easy! Once trimmed I applied a liberal sprinkling of salt and pepper, patting it in to the meat for good measure.

Smoked Pork Shank Osso Buco

The Cook:

The shank went on to the smoker and I added a couple of chunks of Hickory from Smokewood Shack. The recipe says to leave it 2 hours so whilst it was cooking I made the braising liquid by heating oil and garlic then adding chilli flakes, onion, celery and carrot. After a few minutes I added fennel seeds, bottle of red wine and chicken stock. The heat was set to high and the mixture was boiled for around 10 minutes until the liquid reduced by a third.

After 2 hours the pork shank was looking pretty good so I placed it into the braising liquid and added rosemary, thyme and bay leaves then covered the pan with tin foil. I left it in the smoker for another 2 hours.

With half an hour to go I made the Mascarpone Polenta and when that was ready the meat was at 95c internal temperature so I served up.

Time to Eat:

Polenta in the middle, Pork Shank chunks on top then braising liquid poured over the meat. Lovely!

Summary:

I really enjoyed this cook, it looks like it should have taken a lot of work but it was really quite simple with minimal intervention required. Nice way to use up the Pork Shank and although I have eaten Polenta a fair bit in the past I don’t actually remember cooking it before!

The meat had a great taste, the combination of the meat, smoke and the braising liquid worked really well together. 

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Smokey Mountain
Cook Method: Smoker
Charcoal: Heat Beads – 1 bag
Smoking Wood: Smokewood Shack Hickory
Cook temperature: 275f
Cook time: 2 hours smoked / 2 hours braised
Internal temperature: 95c
Notes: No major changes.

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