Smoked Osso Buco

AuthorChristie
RatingDifficultyBeginner

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.

Smoked Osso Buco

Yields4 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins

 2 large beef shanks
 Kosher salt
 Pepper
 Garlic powder
 Onion powder
 Ground thyme
 1 tablespoon vegetable oil
 1/2 cup sweet onion, chopped
 2 stalks celery, chopped
 2 carrots, peeled and chopped
 3 cloves garlic, minced
 1 cup dry red wine
 1 cup beef broth
 1/3 cup kalamata olives, chopped
 2 cups tomatoes, diced
 1 6-ounce can tomato paste
 1 teaspoon kosher salt
 1 teaspoon course ground black pepper
 1 bay leaf
 2 sprigs fresh thyme

1

Heat the pellet grill to 275F degrees with hickory wood pellets.

2

Season the beef shanks on all sides with salt, pepper, garlic powder, onion powder and ground thyme.

3

Place on the pellet grill and smoke with the lid closed for 4 hours.

4

Place 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.

5

Place the smoked beef shanks in the pot, and place the pot on the pellet grill.

6

Cover with a lid. Close the grill and continue cooking at 275F for 3 hours.

7

For best results, pull the beef, removing the gristle and fat. Mix with the sauce and serve over parmesan grits, polenta or pasta.

CategoryCuisineCooking Method, ,

TIPS

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.

Save

Save

Save

Ingredients

 2 large beef shanks
 Kosher salt
 Pepper
 Garlic powder
 Onion powder
 Ground thyme
 1 tablespoon vegetable oil
 1/2 cup sweet onion, chopped
 2 stalks celery, chopped
 2 carrots, peeled and chopped
 3 cloves garlic, minced
 1 cup dry red wine
 1 cup beef broth
 1/3 cup kalamata olives, chopped
 2 cups tomatoes, diced
 1 6-ounce can tomato paste
 1 teaspoon kosher salt
 1 teaspoon course ground black pepper
 1 bay leaf
 2 sprigs fresh thyme

Directions

1

Heat the pellet grill to 275F degrees with hickory wood pellets.

2

Season the beef shanks on all sides with salt, pepper, garlic powder, onion powder and ground thyme.

3

Place on the pellet grill and smoke with the lid closed for 4 hours.

4

Place 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.

5

Place the smoked beef shanks in the pot, and place the pot on the pellet grill.

6

Cover with a lid. Close the grill and continue cooking at 275F for 3 hours.

7

For best results, pull the beef, removing the gristle and fat. Mix with the sauce and serve over parmesan grits, polenta or pasta.

Smoked Osso Buco
2017-11-03T13:06:49+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

Leave A Comment

140 Shares
Pin89
Share40
Tweet
+1
Yum11
Reddit
X
Your Information will never be shared with any third party