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Smoked Osso Bucco

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  • Troutman
    Club Member
    • Aug 2017
    • 7616
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    Smoked Osso Bucco

    Now that the weather is turning, dramatically so, and winter is upon us it's time for some comfort food. And what is it about tender, well cooked meat that's braised in a simple sauce of veggies, wine and stock? For the Italians and their peasant dishes, that mean Osso Bocco. At once it's as simple as a country meal while at the same time being decadent, unctuous and delicious !!

    It's a one pot meal that isn't all that difficult to prepare. I decided for this cook to marry it with barbecue and kick it up a notch by combining both smoking and braising to get the needed results. The marriage is incredible. So let's make some smokey Osso Bucco.

    I went to my butcher who just happened to have some veal shanks, exactly what I was looking for. Another somewhat somewhat cheaper option would be to use ox tails. The first thing you want to do is tie them up. It's a long slow process and you don't want the meat falling completely off the bone and getting lost in the braising sauce. After that dry brine and leave for several hours or even over night in the refrigerator.

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    When ready fire up your smoker and give them a good seasoning. I chose BBBR for this but any favorite rub would do. I put them on the smoker at 250* with some chunks of pecan for the smoke......

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    I didn't bother to temp them, all we're doing is getting some color and smokey taste established. We'll let the braising take care of the rest, that's the tenderizing phase of our cook. Here they are after about an hour, I decided to let them go for a total of and hour and a half, again that's subjective at this point.....

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    After I pulled them I set them aside to rest while I prepared my ingredients for the braising sauce.....

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    They sure do look good enough to eat at this point but they still need to become tender and fall off the bone delicious, so let's make a braising sauce.

    Osso Bucco Braising Ingredients

    2 cups Veal Stock (or beef stock if you can't find veal)
    1 cup Dry White Wine (red wine is also good if you want an even richer sauce)
    1 cup celery diced
    1 cup carrots diced
    1 whole onion diced
    4-5 cloves garlic minced
    1/4 cup balsamic vinegar
    2 tablespoons tomato paste
    1/4 cup Lea & Perrins worcestershire sauce (has to be L&P !!)
    2-3 bay leaves
    A bouquet garni of sage, rosemary and thyme
    Salt & pepper to taste

    Click image for larger version  Name:	osbuc 05.jpg Views:	1888 Size:	921.1 KB ID:	591415

    Take a heavy cast iron pot and begin by sweating down your veggies in some olive oil, seasoning this layer....

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    After they are soft, go ahead and add your tomato paste and work it into the veggies. I like to cook the tomato paste and let it begin to cook down or even a bit of char develop. In doing so the intense sweetness of the tomato begins to emerge. Next add your liquid ingredients to de-glaze the pan and stir your sauce. Bring to a gentle boil....

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    Once everything in incorporated, check your seasoning and adjust to taste. Add your bay leaves and bouquet garni. Nestle your veal shanks into the liquid taking care not to let them get totally submerged. At this point you can cover the pot and bring it back out to your cooker, or as I did I just put it in my indoor convection oven at 300*......

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    I checked the meat at one hour and it was beginning to tenderize but needed another hour to finish. The results were absolutely amazing. Tender, deep beefy broth and delicious. We served them up on a big platter country style on a bed of Parmesan, buttered egg noodles. Absolute country comfort on a cold night. Try some smoked Osso Bucco, it's an amazing dish !!!!

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    Oh and ever wonder what Osso Bucco means? If you look it up it roughly translates "bone hole". And that's the real hidden secret of Osso Bucco, be sure to dig out the unctuous bone marrow for an awesome taste treat.....

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    THERE'S A PARTY GOING ON IN MY MOUTH...SO TROUTMAN STEVE IS OUTTA HERE !!!!
    Last edited by Troutman; October 7, 2020, 11:54 AM.
  • grantgallagher
    Club Member
    • Feb 2018
    • 1107
    • NJ

    #2
    I may have said this before...but Troutman you glorius bastard

    Comment

    • holehogg
      Club Member
      • Nov 2017
      • 2533
      • Port Elizabeth, South Africa

      #3
      Thank you once again for the effort taken and wow wow that works my appetite.

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6437
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        #4
        That's a GREAT looking meal!!! (damn you) ... ...

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2600
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #5
          Osso bucco is definitely on my to du list, thanks for sharing.

          Comment

          • JCGrill
            Club Member
            • Mar 2017
            • 1838
            • Minneapolis / St Paul burbs
            • Charcoal - 22" Weber Kettle
              Gas - Saber
              Smoker - Green Mountain Daniel Boone
              Portable - Charbroil Tabletop Propane Grill

            #6
            Very impressive, and just the kind of dish that I would make. I love dishes with a nice brown braising liquid. I will try this one soon.

            Comment

            • Ahumadora
              Club Member
              • Oct 2015
              • 2156
              • Warkworth, New Zealand

              #7
              Excellent write up and step by step description!! This is one reason I am at the AR Pitmasters forum.

              Comment

              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 4471
                • Stockholm, Sweden

                #8
                This is a fantastic dish, thanks for the writeup Troutman! I'd like to recommend smoking the veal even longer. I prefer at least 2 hours when I do it. I like to lay on some heavy smoke, as not all smoke flavor is transfered to the pot. Again, great job, very nice photos and instructions!

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  I originally wanted to shoot for 2 hours but the shanks were a bit small and we're looking kind of dry, I didn't want them to tighten too much. I may go long next time.

                • Henrik
                  Henrik commented
                  Editing a comment
                  Good call, Troutman. Great dish, I haven't done it for a while, and you provide inspiration in heaps. Will give this a try.
              • FireMan
                Charter Member
                • Jul 2015
                • 8076
                • Bottom of Winnebago

                #9
                I now realize I need some comforting.

                Comment


                • PBCDad
                  PBCDad commented
                  Editing a comment
                  There, there
              • HawkerXP
                Club Member
                • Jul 2016
                • 6137
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Thermopops
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                #10
                Very nice!

                Comment

                • AmosMoses01
                  Club Member
                  • Jun 2018
                  • 187
                  • Round Rock, TX
                  • New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!

                  #11
                  WOW! Awesome! Will have to try this, thanks for the fantastic write up!

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2938
                    • Republic of Texas

                    #12
                    i make a smoked OB myself, and it is SCARY how similar it is...have you been rummaging around in my recipe box? Well done pardner. Try it with lamb btw...its FANTASTIC!

                    Comment


                    • EdF
                      EdF commented
                      Editing a comment
                      Yeah, lamb!

                    • Troutman
                      Troutman commented
                      Editing a comment
                      I know, lamb is the bomb too. Veal is my first choice and if I can get them I always grab some for the freezer. Pork, lamb, even oxtails are great done this way.
                  • painter
                    Club Member
                    • Dec 2016
                    • 243
                    • Denver
                    • Primo LG300
                      Weber Performer Deluxe
                      Maverick 732
                      Smobot
                      Vortex

                    #13
                    outta the ball park!

                    Comment

                    • Randy-Phx
                      Club Member
                      • Apr 2018
                      • 540
                      • Phoenix, AZ

                      #14
                      Damn that looks good! I’m going to have to try to make that.

                      Comment

                      • theroc
                        Founding Member
                        • Jul 2014
                        • 796
                        • Altadena, CA
                          • Camp Chef 24" Smoke Vault
                          • Buckaroo Chunk Wood Grill
                          • Weber Summit Gold D Gas Grill
                          • Fireboard
                          • Thermapen MkIV

                        #15
                        Great idea to smoke the shanks to add flavor! I've got some shanks in the freezer waiting for cooler weather. Will most definitely try your take on Osso Bucco! Thanks for the great description Troutman !

                        Comment

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