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!

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Servings 4 people
Cook Time 5 hours
Start the grill 30 minutes

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.
    Osso Buco Veal Shanks
  • Smoked Osso Buco Veal Shanks
  • 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.
    Osso Buco Ingredients
  • 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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