About the Recipe
Horsefeathers Ostrich Farm of Webster, NH had posted a request for any Chef who would like to help create some dishes using their local-raised ostrich shanks. Several people replied with a resounding "YES", including myself! It didn't take long for a reply to come back and here we are! The ultimate goal is to help potential new and current Ostrich-meat customers learn just about how amazing their dishes can be, with a little help from some friends in the community. I have a featured video that showcases this awesome New Hampshire farm on my YouTube channel.
So, if you are Generation X or Boomers, you probably were part of that whole "Sunday Dinner" routine. Either your parents or your grandparents held this ritual where a fairly large dinner was made and everyone brought the chairs to the table and chowed down! Let's show you what we came up with and this will offer some helpful suggestions.
PLEASE NOTE: Digital scale is used
Ingredients
2 - 2lb pkg Horsefeathers Ostrich Farm Shanks ("Osso Buco")
16oz Ostrich or Beef stock
12oz Onions, chopped
6oz Celery, chopped
6oz Carrots, chopped
6oz Potatoes, diced (optional)
8-10 Garlic cloves, whole
2oz Worcestershire sauce
2oz Red Wine (or Apple Cider Vinegar)
Thyme sprigs
Chipotle powder, to taste (can use chili powder instead)
Cumin powder, to taste
Oregano, to taste
Kosher salt, to taste
Black pepper, to taste
Preset the oven to 450°F/232°C
Preparation
1.) Vegetables should be consistently cut to allow for even cooking.
2.) Place your ostrich shanks in the middle of a decent-sized roasting pan or deep casserole dish.
3.) Surround the ostrich shanks with your prepped vegetables.
4.) Add your fresh thyme sprigs to the roasting pan
5.) Add half of your stock to the pan
6.) Begin dusting with the spices mentioned above. Apply the spices from above. This helps make a difference in getting spices evenly distributed.
7.) Add your whole garlic
8.) Add your Worcestershire sauce, wine, and the rest of your stock
9.) Wrap your roasting pan in foil. Send the pan to the oven. Set a timer for 30 minutes.
10.) Once the timer goes off, reset your temperature to 300°F/149°C and reset the timer for at least three to four hours. This recipe used just shy of 4lbs worth of Ostrich shank, and took about 3.5 hours. By the third hour, test the meat with a fork. This should be fork-tender.
Serve with rice, potatoes, or couscous for the ultimate Sunday comfort meal!