Smoked Osso Buco
August 28, 2016
Elevate your barbecue skills with this Smoked Osso Buco. The melt-in-your-mouth beef is smoked to perfection and braised in tomatoes, olives and red wine.
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 4 servings
1Heat the pellet grill to 275F degrees with hickory wood pellets.
2Season the beef shanks on all sides with salt, pepper, garlic powder, onion powder and ground thyme.
3Place on the pellet grill and smoke with the lid closed for 4 hours.
4Place a large cast iron pot on the stove over medium heat. Heat the oil. Add the onions, celery, carrots and garlic and sauté, until tender. Add the remaining ingredients and stir to combine.
5Place the smoked beef shanks in the pot, and place the pot on the pellet grill.
6Cover with a lid. Close the grill and continue cooking at 275F for 3 hours.
7For best results, pull the beef, removing the gristle and fat. Mix with the sauce and serve over parmesan grits, polenta or pasta.
This was smoked and braised on a FireCraft Pellet-Q450™ Pellet Grill. Load the hopper with hickory wood pellets, set the temp to 275F, and follow the recipe. There is no need to monitor the temp throughout the cook. The grill’s precise digital temperature controls take care of that for you.
To make parmesan cheese grits, bring 6 cups water to a boil with 1 teaspoon salt. Stir in 2 cups grits. Cook over medium-low heat for 5-10 minutes, stirring occasionally. Stir in 2 tablespoons butter and 2/3 cup shredded parmesan cheese. Continue cooking, until cheese is melted.