Smoked and braised Osso Buco is a real joy. A relatively cheap cut with an amazingly deep flavour giving you a whole heap of vitamins and a self created thick delicious sauce.
It’s also a pretty tough cut so definitely suits a low-and-slow approach taking particularly well to braising.
If you’re serving for supper, start just before lunch. No need to be particular careful, smoke the osso buco, throw in the rest of the ingredients adding any herbs you’ve got at hand in the garden. Leave to cook for the rest of the day and eat as late as you like!
what you’ll need
- Large casserole dish, bbq with a lid.
Smoked and braised osso buco:
- 2 slices osso buco
- 2 onions, halved
- handful of chives, rosemary and thyme
- 6 garlic cloves
- 350g red wine
- 500ml beef broth
Preheat your smoker/oven to 110C.
Season your osso buco well and then place in a good sized casserole dish and into the smoker for 2 hours.
Add a your halved onions, garlic, and a handful of garden herbs. Pour in the red wine and 500ml of pure beef broth.
Increase your heat to around 130C and cook for 8 hours – the longer the better. Cover for the first 4.
Serve your smoked and braised osso buco with mashed potato or rice and veg of your choice.1