Beef
Osso Buco Recipe with Fall-Apart Tender Veal Shanks
Osso Buco with Fall-Apart Tender Veal Shanks
Osso buco is an Italian braised veal shank recipe prized for its rich sauce and tender texture. Slow cooking allows the meat to become fork-tender while the marrow adds depth to the braising liquid. This classic method delivers consistent, traditional results.
Osso Buco Recipe with Fall-Apart Tender Veal Shanks
Recipe Notes
- Advance Prep: about 20–30 minutes
- Active Prep: 15–20 minutes
- Grill Time: First smoke-braise: ~1½ hours – Second smoke-braise (after turning/adding veg): ~1½ hours
- Total Time: 3 hours total cook time
- Yield: Serves 4 to 6.
- Method: Smoke Roasting
- Equipment: Smoker, pellet grill, kamado, charcoal grill, or gas grill (set up for indirect cooking) • Large heavy casserole pan with lid (e.g., Dutch oven) • Heat source for browning (side burner or grill zone) • Wood chips or chunks for smoke flavor • Knife and cutting board • Tongs/spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 veal shanks (3 to 4 pounds)
- Sea salt and freshly ground black pepper
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 carrots, finely chopped, plus 2 carrots cut into 2-inch pieces
- 4 Yukon gold potatoes, scrubbed and cut into 2-inch pieces
- 1/2 cup chopped flat leaf parsley
- 3 large ripe tomatoes, peeled, seeded, and chopped, or 1 14.5-ounce can fire-roasted or peeled plum tomatoes, drained and chopped (about 2 cups)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 to 5 cups chicken stock (for a richer sauce) or water
- An herb bundle comprised of a bay leaf, sprig of rosemary, and a few sage leaves, tied in a bundle
- The finely grated zest of 1 lemon for serving
You'll Aslo Need
- hardwood chips or chunks for smoking
Recipe Steps
1: Set up your pellet grill, kamado, charcoal grill or gas grill for smoking and heat to 275 degrees.
2: Heat the olive oil in a large casserole pan, like a Le Creuset, over medium-high heat. (You can do this on your grill’s side burner or directly over the fire.) Season the veal shanks on all sides with salt and pepper. Add them to the pan and brown on all sides, 3 to 4 minutes per side, turning with tongs. Transfer the veal shanks to a plate.
3: Add the chopped onion, celery, garlic, carrots, and half the parsley and cook until lightly browned, 4 to 6 minutes. Stir in the chopped tomatoes and cook for 1 minute. Stir in the tomato paste and cook for 1 minute.
4: Add the veal shanks and white wine and bring to a boil, stirring with a wooden spoon. Add 4 cups stock or water, the herb bundle, salt, and pepper and bring the mixture back to a boil.
5: Place the pot with the veal in your grill or smoker. (If you want to keep the smoke off the outside of the pot, swaddle it in aluminum foil.) Add wood as specified by your grill’s or smoker’s manufacturer. Smoke-braise the veal shanks for 1-1/2 hours, adding water or stock as needed to keep the meal moist.
6: Turn the veal shanks over. Stir the carrot and potato chunks and half the lemon zest into the osso buco. Continue smoke-braising the veal until it is fall-off-the-bone tender and the vegetables are tender as well, another 1-1/2 hours. Again, add liquid (ideally stock) to keep the meat moist and mostly covered. Replenish the wood chunks, chips, or pellets as required.
7: Meanwhile, combine the remaining parsley and lemon zest in a small bowl and stir to mix. This is called gremolata and you’ll love how it counter-balances the richness of the meat. Just before serving, sprinkle the gremolata on top.
Recipe Tips
Note: the carrot and potato chunks aren’t strictly traditional, but I like how they turn a meat dish into a whole meal.
