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Author Topic: Ossobucco Silverskin  (Read 2332 times)

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pmillen

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Ossobucco Silverskin
« on: December 05, 2019, 04:35:40 PM »
I have ossobucco simmering on my kitchen range.  It's really just beef shank steaks slow-cooked in tomato gravy.  It's the first time I've made it and I was surprised at the amount of silverskin around the entire piece and between the muscles.

The recipe I'm using didn't call for removing the silver skin, and the photographs show the whole steak cooking, not the separated muscles.  But I tediously removed all that I could because of my experience with it on other beef cuts.

So...to those of you who have cooked ossobucco, should I have not removed the silver skin and left the steaks whole?  Does the hours of simmering make the silver skin palatable?
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Paul

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urnmor

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Re: Ossobucco Silverskin
« Reply #1 on: December 05, 2019, 05:08:55 PM »
It probably would not hurt to remove it as it will impair the flavor if left on.  I always buy mine from my butcher and it is removed.  You might also want to think about tying it so the meat does not fall off the bone until you serve it.
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BigDave83

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Re: Ossobucco Silverskin
« Reply #2 on: December 05, 2019, 05:15:12 PM »
I usually pressure cook or SV (155/48) shank meat. I will cut or slice through it in spots so it doesn't shrink and curl up the meat. I have never cook Ossobucco, so I can not comment on it.  It does break down to edible the way I do them.
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pmillen

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Re: Ossobucco Silverskin
« Reply #3 on: December 05, 2019, 08:05:27 PM »


I took this photograph off of an Internet catalog of boilerplate photographs.  Two of the three shank steaks appear to have the surrounding silverskin replaced with twine per urnmor's suggestion.

The ossobucco was fall off the bone and pretty darn good.  If I left any silverskin, it was cooked away by simmering for five hours.  I'll replace the silverskin wrap with twine the next time I make it, but I won't mess with any internal silverskin.
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Paul

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urnmor

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Re: Ossobucco Silverskin
« Reply #4 on: December 05, 2019, 09:14:29 PM »

wondering what sides you had I usually have risotto and a vegetable along with a great glass of wine
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pmillen

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Re: Ossobucco Silverskin
« Reply #5 on: December 06, 2019, 09:31:40 AM »
Quote from: urnmor on December 05, 2019, 09:14:29 PM

wondering what sides you had I usually have risotto and a vegetable along with a great glass of wine

It was served with mashed potatoes, pan-seared Brussels sprouts, lentil cucumber salad and Petite Sirah.
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Paul

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urnmor

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Re: Ossobucco Silverskin
« Reply #6 on: December 06, 2019, 09:42:01 AM »
It is a shame I do not live closer as I would definitely be over for dinner as it sounds delicious
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Conumdrum

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Re: Ossobucco Silverskin
« Reply #7 on: December 06, 2019, 02:36:10 PM »
Slowww cooking like a pork butt or chuck roast reduces that silverskin to gelatin and other good flavors. 

Leave it on. 
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Started with Masterbuilt 30 analog, now my cold smoker Got a YS640 3+ years, happy camper Got a Weber performer with a Vortex, best charcoal grill ever Sold my gasser, Retired, gardening, clean, cook.Life is good!

SJeP

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Re: Ossobucco Silverskin
« Reply #8 on: December 10, 2019, 12:30:21 PM »
I agree! It appears we may have a chef in our humble community!

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