Osso Buco

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Издатель
This was my first time making osso buco and I LOVED it!! Plus, using a whole frenched beef shank made it extra fun! I can’t wait to make this again soon.

Ingredients
1 whole beef shank
Worcestershire sauce
Your favorite beef seasoning

Braising Ingredients
3 garlic cloves, minced
2 bay leaves
2 stalks celery, sliced
2 carrots, diced
2 roma tomatoes, diced
2 cups beef stock
1 cup kalamata olives
1/2 onion, diced
1 tbsp. olive oil
1 tbsp. red wine
1 tbsp. tomatador seasoning
1 tbsp. calabrian chile paste
1 small can tomato paste
Salt and pepper, to taste
Fresh rosemary and thyme

Instructions
1️⃣ Preheat your smoker to 225°F. While it’s preheating, remove the shank from the package and pat all sides dry. Baste W sauce on the outside, then season with your favorite beef seasoning.

2️⃣ Put the shank on the smoker and smoke it until it hits an internal temperature of 165°F.

3️⃣ Preheat the oven to 250°F. Once the shank is approaching 165°, heat the olive oil in a large dutch oven. Sauté the onions, garlic, celery, and carrots. Season with a little salt and pepper while they’re cooking. Then add the red wine to deglaze the pan. After a few minutes, add the calabrian chile paste, tomato paste, tomatoes, beef broth, kalamata olives, and tomatador seasoning.

Set the shank in the middle, then add the bay leaves and herbs.

4️⃣ Cover and braise for 4 - 5 hours, or until the shank hits an internal temperature of 201°F. Remove the dutch oven from the oven but don’t remove the lid. Let it sit for at least 30 minutes, or up to an hour.

5️⃣ Use the liquid to make homemade gravy. Shred the meat away from the bone. Serve it over mashed potatoes and top it with a little gravy.

#smokedmeat #ossobuco #beefshank #foodvlog #dinner #beefrecipe #beefdish
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