Osso buco is a very classic Italian dish. We’re taking it to the next level, flavorwise by smoking the veal shanks first on the grill. Wonderful!
Servings 4 people
Ingredients
- 3.3 lb veal shanks
- 1 yellow onion
- 14 oz strained tomatoes
- 7 oz carrots
- 7 oz celery
- 1.3 cups white wine (dry)
- 2 bay leaves
- 3 garlic cloves
- 1 veal bouillon cube
- 7 fl.oz water
- 1 tsp salt
Gremolata
- 2 bunches parsley
- 2 garlic cloves
- 2 lemons (zest)
- 3 tbsp olive oil (optional)
Instructions
- Fire up the grill, prepare it for indirect heat. Have it running at 120-130° C / 250-265° F. Place some wood chunks for smoke flavor on the glowing embers when the grill is ready. I use 2 hickory wood chunks. Place the veal shanks on the indirect side and close the lid. Smoke the veal for 2 hours.
- Chop the onion, carrots and celery finely while the veal is being smoked. Cut off the stems from the parsley and save both the stems and leaves.
- Heat up a dutch oven with a few tablespoons of oil. Add onion, celery, carrots, chopped parsley stems and crushed garlic cloves and fry the veggies on medium heat for 10-15 minutes, until they get that nice golden brown color. Don't stress this, as this step adds a lot of flavor.
- Now add strained tomatoes, bouillon, bay leaves, wine, salt and water. Finally add the veal shanks and let it simmer with the lid on for 2 hours. The meat should easily come off the bones. If it's still a bit too firm, let it simmer longer. Then remove the lid and let it simmer for another 30 minutes to reduce it a bit.
Gremolata
- Finley chop the parsley leaves, the garlic clove and mix with the lemon zest. You can optionally add some olive oil. This is not strictly traditional, but I think it stays fresh a little longer, and the flavors blend well. Sprinkle the gremolata over the osso buco and serve with a slice of bread. This dish is traditionally served with saffron risotto, but I like bread because you can dip it in the sauce, and also dig out and spread the marrow on a slice of bread.
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