1ozdried mushrooms-your choice*such as porcini or morels
1large clove garlicminced
1large2oz shallot, minced
2tablespoonscooking oil
1tablespoonall purpose flour
1cupdry red wine
3cupsmeat stock
1dried bay leaf
½teaspoondried thyme
Instructions
Dry brine the shanks
Season the shanks all over with salt and pepper, then allow to rest overnight in the fridge.
Mushrooms
Soak the mushrooms in the stock and wine for 30 minutes until hydrated, then agitate aggressively to help remove grit. Remove the mushrooms, cut into bite-sized pieces if necessary, and reserve.
After allowing the infused liquid to settle (5 minutes or so) pour the infused liquid into another container slowly, keeping an eye on the last tablespoon or two of liquid that will hold dirt from the mushrooms. Discard the last tablespoon or two so you don’t add dirt to your braise.
Smoke the shanks (optional)
The next day, smoke the shanks at 250 for one hour. In a dutch oven, sweat the onion in the oil, then add the flour and cook for a minute more. Add the dried thyme, bay, stock-wine mixture and mushrooms, cover, and cook in a preheated oven at 250 for 3 hours or until fork tender.
Chill to improve flavor and shape
Chill the osso bucco to help them hold their shape.
Reheating and serving
To reheat and serve, gently heat the shanks in a pot with their cooking liquid, covered, reducing it down to a delicious jus. When it tastes delicious and the shanks are hot throughout, serve them, drizzling the jus over the top.
Notes
To plate the dish as pictured To plate the dish as pictured with mashed potatoes and wilted greens, put a dollop of mashed potatoes or other starch off-center in a deep bowl. Put one shank next to the mashed potatoes (you don’t put them directly on the potatoes as it will mush them). Arrange some hot wilted greens on the side, then spoon the mushrooms and cooking liquid over the top. Garnish with some chopped parsley and celery leaf, along with a few thin julienned slices of lemon zest and serve.