This is one of the Missus' and my favorites cold weather meals - it's hearty, savory, and warms the soul, through and through.
If you don't know what Osso Buco is, it is an Italian dish consisting of veal shanks that have been simmered in a delectable tomato and finely chopped veggie sauce that turns into a delicious thick gravy as the meat cooks and the sauce thickens.
Usually served with long strands of thick pasta to absorb the gravy goodness, and topped with dry grated Parmesan & fresh parsley, it is truly the food of the Gods!
First, we start with the basics - onion, garlic, celery, carrot, salt, red wine, tomato paste, aromatic herbs, ground black pepper, & beef broth:
First, the onions, carrots, and celery must be reduced:
Then mixed with the herb mixture, beef broth, and tomato paste:
While that's cooking nice and slow, we need to sear the veal. Season the shanks up properly with sea salt and fresh ground black pepper:
Then put on the grill:
After both sides were nice and seared, I let them rest for a few:
While the shanks were resting, we continued working on the gravy sauce:
The wonderful sauce went into a clay pot, along with the veal shanks so they could all get nice and comfy together for a nice long sit on the Vision Kamado for a couple of hours:
At this point, the Kamado was running close to 325 degrees, perfect for what we were looking for in terms of temps.
Three hours later, this is what we had:
Meanwhile, we boiled up some long egg noddles, then plated our entrees. None were disappointed. Here's a plated dish with the Osso Buco covered in gravy with a bit of freshly grated Parmesan on top:
Closer:
Thanks fer lookin'...
If you don't know what Osso Buco is, it is an Italian dish consisting of veal shanks that have been simmered in a delectable tomato and finely chopped veggie sauce that turns into a delicious thick gravy as the meat cooks and the sauce thickens.
Usually served with long strands of thick pasta to absorb the gravy goodness, and topped with dry grated Parmesan & fresh parsley, it is truly the food of the Gods!
First, we start with the basics - onion, garlic, celery, carrot, salt, red wine, tomato paste, aromatic herbs, ground black pepper, & beef broth:
First, the onions, carrots, and celery must be reduced:
Then mixed with the herb mixture, beef broth, and tomato paste:
While that's cooking nice and slow, we need to sear the veal. Season the shanks up properly with sea salt and fresh ground black pepper:
Then put on the grill:
After both sides were nice and seared, I let them rest for a few:
While the shanks were resting, we continued working on the gravy sauce:
The wonderful sauce went into a clay pot, along with the veal shanks so they could all get nice and comfy together for a nice long sit on the Vision Kamado for a couple of hours:
At this point, the Kamado was running close to 325 degrees, perfect for what we were looking for in terms of temps.
Three hours later, this is what we had:
Meanwhile, we boiled up some long egg noddles, then plated our entrees. None were disappointed. Here's a plated dish with the Osso Buco covered in gravy with a bit of freshly grated Parmesan on top:
Closer:
Thanks fer lookin'...
