This is a northern Italian meal that is traditionally made with veal shanks and served in fine restaurants all over the world. We wanted to find a way to incorporate some smoke into an already delicious dish and make it even better. I do believe that what we have come up with did exactly that. That tender beef, the tasty juices and the cooked vegetables all come together to make for a true eating pleasure.
If you are looking for something to really WOW your guests with, go ahead and give this recipe a try. We would love to see your preparation of it! When you make this, please tag us on your social media posts, we don’t want to miss a single one. Thanks so much for joining us and we hope you enjoy the video. Don’t forget to please subscribe, hit the bell to turn on notifications and leave a comment on the video. Remember, get out and grill and see you next time on….#TheFOGOLife!
Recipe Type-Beef Shanks
Skill Level- Intermediate
Grill Time- 3 ½ hours
FOGO Premium Charcoal- The First Ingredient
Smoking wood chunks
2 Beef shanks- We got ours from Porter Road Butchers
1 Cup red wine
2 Cup Beef Stock
1 Stalk Celery diced
1 Cup Carrots diced
1 Whole Onion diced
5 Cloves Garlic chopped
¼ Cup Balsamic Vinegar
2 TBSP tomato Paste
¼ Cup Worcestershire Sauce
2 Bay Leaves
Bouquet Garni made with fresh sage, rosemary and thyme
Salt & Pepper
- Use kitchen twine to tie around the outside of each shank so it will retain its shape. Sprinkle each shank with Kosher salt and black pepper. Allow to sit out for a minimum of 15 minutes.
- Light your charcoal and set up your grill for indirect cooking. Heat the grill up to 300°.
- Place a Dutch Oven or heavy pot on the grill and place a second grate over the top. Lay each shank on the grate directly over the pot.
- Cook for approximately one hour allowing the drippings to fall directly into the pot.
- Remove the grate from the top of the pot and place all remaining ingredients in the pot. Stir the ingredients to coat with the juices, tuck the shanks down into them. The liquids should be ½-3/4 of the way up the meat.
- Place the lid on the pot and cook for an additional 2 hours or until the meat is fall apart tender.
- Serve the Osso Buco over a bed of creamy polenta, mashed potatoes or, as we did here, egg noodles.
- Spoon the vegetables and liquid over the top to serve.
- Watch the look on everyone’s face as they taste it, there’s the payoff!