Smoked Osso Bucco has an extra added layer of flavour. The beef shank that is first smoked, then braised in a red wine reduction for a luxury meal your family will enjoy. Let me show you the best Osso Bucco recipe there is - easy.
Not only will I show you step-by-step how to create this five-star restaurant meal in the comfort of your own home, but I will show you just how easy it is. With minimal ingredients and your pellet smoker, let's get this dinner started.
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I've made Osso Bucco conventionally on the stove or dutch oven but smoked Osso Bucco is by far the best Osso Bucco recipe I'll share with you. What is Osso Bucco? It is a beef or veal shank cut (lower leg of cattle). An Italian-styled, tomato-based dish with vegetables, wine, garlic, and herb mixture. Here is how it went down:
THE PREP: I gave these each a rub down with a mustard binder. Pitboss Grills Chop House Steak Rub was the flavour profile I wanted but was too coarse for this type of meat. I conveniently used Pepper Mates pepper grinder to grind this rub to the right consistency I wanted. What I love about this professional grinder is that for every 5 turns, yields 1/2 tsp, so you know the exact measurements.
THE SMOKE: Setting my Louisiana Grills Black Label pellet grill to 225 degrees, placing them right on the grill rack and water pan below it, I let these smoked Osso Bucco pieces build some smoke for a couple of hours.
After about 2-3 hours and an internal temperature of 180 degrees, I wrapped them in butcher paper. I used Pitboss Grills butcher paper. As my shanks were smoking I prepared the vegetables.
THE GOODS (aka Ingredients):
Red Wine (Dry, 1/2 cup) Beef Broth (1 cup) Onion (1 medium diced) Carrot (1 medium, diced) Celery (2 stalks, chopped) Cauliflower (1/2 cup, chopped)
Garlic (4 cloves, minced) Italian Seasoning (1/2 Tbsp) Parsley (fresh, for garnishing)
Olive Oil (2 Tbsp)
THE COOK: Set your smoker to 350 degrees. You want a nice saute temperature as you're going to do your vegetables first. Using a cast iron skillet, add olive oil, onion, carrots, celery, and cauliflower and saute until cooked. Once the vegetables are almost cooked, add garlic, Italian seasoning, and parsley. Saute for a minute or until fragrant. Lastly, add the red wine and beef broth. Unwrapping your smoked Osso Bucco, bury them into the sauce as they will now braise for another couple of hours. Once braised, serve over your favourite rice or potatoes.
FACTS ABOUT OSSO BUCCO vs. OXTAIL | WHAT IS OSSO BUCCO
What Is Osso Bucco?
Osso Bucco is usually a beef or veal shank. A shank from the lower leg of cattle.
What does Osso Bucco Mean?
Osso Bucco means bone with a hole. As you see, beef or veal shanks have a large bone with a hole full of bone marrow.
Can You Eat The Marrow of Osso Bucco?
YES! It is such a flavorful part of Osso Bucco. You can scoop it out and eat it OR spread it on some nice fresh bread.
Is Beef Shank The Same As Oxtail?
NO! Oxtail is from the tail of any cattle. Oxtail is a delicacy of Jamaican cuisine. Beef or veal shank is from the lower leg of cattle. It is an Italian-styled dish. While they sometimes look alike (especially if cut extremely lower on the leg) are not the same. Beef shanks have less cartilage than oxtail so you get much less gelatin texture.
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LOVED this recipe so much that I made it again on my Pit Boss Grills Navigator. Using their finest cast iron set I shot this recipe all over again!! Enjoy as much as we did
