Thor's Hammer Osso Buco Recipe | How To Cook Beef Shanks

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I'm sure you have seen or heard about Smoked Thor's Hammer by now. If not, it is a frenched cut beef shank and it looks SO cool! The only thing better than how cool it looks is just how delicious it is. We smoked it on a Big Green Egg and made the ultimate beef shank recipe, Osso Buco. We used the smoked and braised method for it and the meat was incredible. We do not normally think of Osso Buco when we think of smoked meats but this is almost an OTT version of the good old Italian food classic. If you have never tried the smoked and braised method of cooking on your Big Green Egg or other grill or smoker, watch the video, learn the method and give it a try. I feel that this is the best Osso Buco that I've had.
Full RECIPE and blog here --- www.fogocharcoal.com/blogs/co...
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Follow these links to find out more about the products we used here:
FOGO Super Premium Charcoal- bit.ly/ThorSuperPremium2
FOGO All Natural Fire Starters- bit.ly/ThorStarters
Blazaball- bit.ly/ThorBlazaball2
Bourbon Barrel Smoking Chunks- bit.ly/ThorBarrelProof2
Wagyu Tallow- bit.ly/Thortallow
Tina Cannon European Blend Seasoning- bit.ly/ThorTinaKookio
BBQ Prep Tub- bit.ly/ThorPrepTub
Orange Nitrile Gloves- bit.ly/ThorOrangeGloves
Cotton Gloves- bit.ly/ThorCottonGloves
Dutch Oven For The Grill- bit.ly/ThorDutchOven
Santoku Chef's Knife- bit.ly/ThorSantoku
Grilling Skewers- bit.ly/ThorSkewers
Flora Fine Foods Pasta & Italian Food Purveyor- bit.ly/ThorFlora
FOGO Rewards Program- www.fogocharcoal.com/pages/re...
Chapters:
00:00 Thor's Hammer
00:03 Beef Shank Osso Buco
00:05 #NationalBBQMonth
01:30 Beef Shank Prep
02:20 Blazaball, Firestarters & Charcoal
02:30 Bourbon Barrel Smoking wood
03:17 Big Green Egg Indirect Smoking
03:39 Smoked Beef Shank
03:50 Vegetable Prep
04:55 EZ Drip BBQ Prep Tub
05:10 Bone Marrow
05:39 Osso Buco Sauce
06:30 Braised Beef Shank
06:40 Braised Osso Buco
06:50 Pappardelle Pasta
07:50 Osso Buco
08:15 Shredded Beef

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Опубликовано:

29 июн 2024

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Комментарии : 75

@Tinacannoncooks Год назад

Everything you cook is delicious, but this may be my favorite! Thanks to FOGO for carrying my European Blend Seasoning!

@FOGOcharcoal Год назад

You are too kind Miss Tina Pearly Girl. You know we just adore you over here!

@luisalbertodiazdiaz5348 5 месяцев назад

Sorprende video gracias Capitán Ron eres el mejor .Me encanta tu cocinas 😂😂😂

@FOGOcharcoal 5 месяцев назад

Gracias mi amigo

@FOGOcharcoal Год назад

This was absolutely amazing. That shredded beef shank with that kiss of smoke was absolutely delicious!

@jimalafogianis9513 Год назад

Oh my goodness. Again I make the mistake of watching one of your videos at 5am in the morning as I prep for work. Now I will be thinking about this all day. Again you have raised the bar Captain. By the way you look younger than me so keep doing what your doing. hahahahaha

@FOGOcharcoal Год назад

LOL, thanks for that Jim. We both love food and have last names that will make people afraid! Mine is Dimpflmaier

@IllumeEltanin Год назад

Please tell me regarding your vegetable peelings that “garbage” was a euphemism for a freezer bag you collect your scraps for stock, or at least your compost bucket… An online friend uses the following for his signature on forums: “Oxymoron: too much garlic.” I agree with him totally. The more garlic the better. I suggest using Chef Alex Guarnaschelli’s method to thicken that she uses for her turkey gravy; instead of flour or a roux, use a similar method as thickening bean soup. Put some of the liquid and veg into a blender and make a purée. Then use the purée to thicken. No additional flavors are added and it works great!

@FOGOcharcoal Год назад

Oh, trust me my friend, there is not a vegetable scrap that goes to waste in this house. Straight into a freezer ziplock. I also keep all of my chicken trimmings to make stock with.

@IllumeEltanin Год назад

@@FOGOcharcoal And what about Chef Guarnaschelli’s method for thickening the juices I mentioned? I think that would work very well.

@craig7887 Год назад

Wow, that looks fantastic! How many do you think that would serve?

@FOGOcharcoal Год назад

Thanks Craig! I'd say 3-5 people

@toddclare Год назад

Hey Ron, thank you again for the little tidbits of knowledge you drop it to your videos. This recipe looks great and I’ll try it, but what I really got out of it was you explaining why you put the blaze-a-ball at the bottom, and how it’s constantly fed air down there. I’ve always been afraid to smother my starters with the charcoal and then, forehead smack, duh! Of course there’s a giant source of air down there. I’m doing a flank steak tonight and lit it with the starters at the bottom, and it is starting beautifully!!

@FOGOcharcoal Год назад

That's so great Todd, I am glad that you took something away from this that will work for you!

@Dan-pp8oy Год назад

I always appreciate your new video drops, thanks Cap’n

@FOGOcharcoal Год назад

You are very welcome and we certainly thank you for tuning in!

@czondag Год назад

Very nice Sir. Nice fact, in Europe (Netherlands ) I want American rub en sauce and in the states you want European rubs hahaha. I like it

@FOGOcharcoal Год назад

LOL< maybe I should come there and open an American BBQ restaurant

@BigSteve93015 Год назад

C'Mon who doesn't like meat jello? Keep on cooking Ron, looks great.

@FOGOcharcoal Год назад

LOL, you are too funny Steve! Thanks bud, I always appreciate you my friend!

@rickyl4656 Год назад

Another fun video! That looks delicious and very doable. Got to get some of Tina's seasoning and give it a try!

@FOGOcharcoal Год назад

Ricky, I swear, I use that seasoning for soooo many things, it really is that good.

@stevem5840 Год назад

Morning Ron, Very interesting dish. I never heard of it, but I was salivating watching you eat that. Thanks for pushing the envelope on BBQ

@FOGOcharcoal Год назад

You're very welcome Steve!

@SmokingDadBBQ Год назад

Fantastic work

@FOGOcharcoal Год назад

Fantastically delicious! Thanks James

@2Wheels_NYC Год назад

This looks excellent! I'm an osso buco guy most definitely. I use polenta instead of pasta to finish, but either way it will be great!

@FOGOcharcoal Год назад

Yummo! I do love me some good polenta

@roninfl Год назад

Amazing gotta do this one. Thanks!

@FOGOcharcoal Год назад

Ron, if there is one recipe of ours that you were thinking of making...this is the one!

@TheSillyKitchenwithSylvia Год назад

You are so entertaining!

@FOGOcharcoal Год назад

Thanks Sylvia! So are you, I would love to make some videos together someday! I think we would have so much fun.

@TheSillyKitchenwithSylvia Год назад

@@FOGOcharcoal AGREED!

@remivandenham6821 Год назад

That's look delicious 😋

@FOGOcharcoal Год назад

Well thanks Remi!

@Two_Bit_Smoke Год назад

New sub here! I’m also a member of your South Florida BGE group! Awesome videos! I think you’re about 65 years old…smoke on, brother!

@FOGOcharcoal Год назад

OK, I have mixed emotions....Hooray for being in my group! Ouch on the 65 years old comment!!!

@Two_Bit_Smoke Год назад

@@FOGOcharcoal, my bad…I was never good at playing that game…lol. Take care.

@chrism5455 8 месяцев назад

Amazing cook! What's the brand of the Dutch oven your using?

@FOGOcharcoal 8 месяцев назад

Thank you! It is made by Romertopf and there is a link for it in the video description

@chrism5455 8 месяцев назад

Thank ya!

@jeffferguson3572 Год назад

Do you throw in your wood chunks as soon as you light your grill? Also, how long do you wait to place your meat on the grill? I currently wait for the smoke to become clear to avoid the bitter taste. Thanks!

@FOGOcharcoal Год назад

I throw the chinks on about 10-15minutes before I put the meat on so that the white smoke goes away.

@Tony5150RN Год назад

That looks delicious. By the way why isn't FOGO sending email notifications about your new videos anymore? Haven't received one in two weeks and have to dig through Facebook to find the latest cook.

@FOGOcharcoal Год назад

That is very strange Tony, I am getting the emails. Could they be going to your spam folder?

@Tinacannoncooks Год назад

Same here. I don’t get notifications

@Tony5150RN Год назад

@@FOGOcharcoal checked that. I always go through the spam folder before deleting it.

@TimeToBeKind Год назад

You want us to guess your birthday? I hate to do it because some people get offended when I’m off. But I’m going on a limb and say that you will celebrate your 54th this year. You’re definitely a scorpion like my wife and my mother who were born early November, but you like to share recipes, and that tells me that you are in the middle of the month. I’m guessing, the 15th.

@FOGOcharcoal Год назад

Tony, you're kind of freaking me out a bit. You had to have looked up my birthday....... If not, you missed your calling. You should have gone into the "Let me guess your age" business. 11/15/1969

@TimeToBeKind Год назад

Holy cow. What a guess. But actually, I take a lot of guesses and I’m always on. My wife and daughters keep telling me that I’m an alien. Lol. No, I can’t guess the lottery numbers. Wow. 11/15/69 is a scary guess.

@toxo4ka Год назад

Great recipe! But what if I’d use red wine instead of white?

@FOGOcharcoal Год назад

Yo ucould absolutely use red wine for this. It would really go qwell with the beef. I just wanted to keep it somewhat traditional as Osso Buco.

@bellacibo1 Год назад

Hammer 🔨 time ⏲️

@FOGOcharcoal Год назад

you can't touch this..... 🎵

@BBQFREAKSHOW Год назад

Yaassss! I've got one in my freezer I need to get trimmed down to the hammer. Thanks for reminding me Capn...you sexy mf 😁

@FOGOcharcoal Год назад

LOL, I want to see it when you make it

@FOGOcharcoal Год назад

Lee, I didn't realize that this was your youtube! I should have realized right away! LOL- Luv ya!!!

@BBQFREAKSHOW Год назад

@@FOGOcharcoal Love you back Cap'n! And, I absolutely will post it when I cook it! Have a great day superstar!

@pauld07 День назад

What temp did pull it off the smoke ?

@FOGOcharcoal 3 часа назад

I think it was around 170

@efreeze88 Год назад

Where did you get your shank from?

@FOGOcharcoal Год назад

I got them from Broward Meat and Fish

@efreeze88 Год назад

@@FOGOcharcoal thanks for the quick reply! I'll be sure to try this recipe as soon as I can get my hands in one of these beef hammers. I haven't found any locations that have them in south Florida, I'm in Cutler bay.

@FOGOcharcoal Год назад

@@efreeze88 they have 3 or 4 stores around S Florida. Also try Josh’s Premium Meats

@viol8r007 10 месяцев назад

MAgic mushrooms would be great in there so i can sit and wonder why there are som many dam EGGS ?

@FOGOcharcoal 10 месяцев назад

We are now best friends.

@frogger42o 5 месяцев назад

Lol almost quit watching when he said smoke with charcoal 😂

@FOGOcharcoal 5 месяцев назад

Thanks for tuning in!

@captjim97 Год назад

Al dente = to the tooth.

@FOGOcharcoal Год назад

You know what? A friend reminded me of that and I actually knew it. I forgot...

@captjim97 Год назад

@@FOGOcharcoal Yeah, that happens when we get older !!! 😜 Of course, you never did say in the video how old you are🤔🤔🤔. And, ship Captain, Police Captain, Fire Captain?????