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Smoked osso bucco

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Ingredients

  • 2 tbsp olive oil
  • 1 cup celery chopped
  • 1 cup white onion chopped
  • 1 cup carrots chopped
  • 3 cloves garlic finely chopped
  • 1 cup red wine
  • 2 cups chicken broth
  • 2 sprigs rosemary
  • 2 leaves bay leaves
  • 1 can crushed tomatoes

rub

  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 tbsp garlic powder
  • 2 tbsp paprika

Instructions

Meat preparation

  • With a kitchen twine, tie the sides of the shanks.
  • Mix all the rub ingredients together in a bowl.
  • Spread the rub on all surfaces.

Smoking

  • For this recipe, i'm using the Twin Oaks Pellet Grill & Smoker from Cuisinart. I smoked the veal shanks on the pellet smoker section, then simmered on the gas grill section. You can use any grill or smoker.
  • Heat your smoker at 225°F and smoke the shanks for about 45-60 minutes
  • While the shanks are smoking, turn the gas grill section at high
  • In a large kettle, heat the olive oil and stir in the celery, onions and the carrots.
  • Add the red wine, the chicken broth, the rosemary and the bay leaves.
  • Lower the grill temperature
  • Cover the kettle and simmer
  • When the shank smoking is done, put the shanks in the broth, cover, and simmer for about 3 hours.
  • Serve on rice or pasta
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