Beef Osso Buco - 4th of July

[briggy]

Courtesy of TomKnollRFV in my 4th of July smoking thread. As I was looking for something different, Osso Buco certainly does the trick. I picked up all of the beef shanks Meijer had this morning as Kroger claimed they were on backorder :) Here is the starter pics with the ingredients:

Simple seasoning with SPOG and an Italian grind:

The shanks have been on the WSM for about 30 minutes. We are running at exactly 275 with one vent closed and two vents open a pencil width. Royal Oak lump mixed with Pecan and Cherry.

More to come, happy 4th to all!

 

[TomKnollRFV]

Ooh you beat me to it! Can't wait to find out how it turns out! Osso Buco is so underappreciated as a dish!

 

[briggy]

Just a quick update as this is my first time on this one. Almost 3 hours in and the largest shank is registering 148, I now think I will let this go at least 4 hours prior to braising. Coming along!

 

[TomKnollRFV]

I don't think IT matters to much on the smoking the meat stage to be honest. It's braised for what, 4-6 hours after? I've seen Osso buco recipes that pretty much go 'Brown shanks on both sides, put in braising pot, seal well. Bugger off for 20 hours' Lol.

 

[briggy]

I don't think IT matters to much on the smoking the meat stage to be honest. It's braised for what, 4-6 hours after? I've seen Osso buco recipes that pretty much go 'Brown shanks on both sides, put in braising pot, seal well. Bugger off for 20 hours' Lol.

Well we are braising now - plan is for 3 more hours. Just went back on the WSM (slight downpour now), still holding 273:

 

[TomKnollRFV]

I feel inadequate doing ribs now!

 

[TomKnollRFV]

Just pulled my baby back ribs a bit ago, letting them cool a bit in the oven as potatoes get done..curious what yer gonna serve this with.

 

[briggy]

Talk about fall apart tender, these fell apart trying to get them out of the pan. Made a gremolata with parsley, lemon zest, and garlic for the topping. Served over parmesan garlic mashed potatoes:

 

[briggy]

Just pulled my baby back ribs a bit ago, letting them cool a bit in the oven as potatoes get done..curious what yer gonna serve this with.

Best of luck on your dinner, much appreciated on the suggestion.

 

[TomKnollRFV]

Some thing tells me your dish might catch on. How much did the Beef Shanks cost for you btw? They're treated like a specialty meat here, it's so weird!

PS: Bit Jealous you did this before me and awesome plating job. I need to hire some one to do my plating pictures...I'm normally half way done when I remember to take the picture! LOL!

 

[briggy]

Some thing tells me your dish might catch on. How much did the Beef Shanks cost for you btw? They're treated like a specialty meat here, it's so weird!

Well they are typically $1.99/lb but Kroger claimed they are on backorder. I had to grab everything Meijer had but they were around $4/lb.

 

[TomKnollRFV]

Here I've seen them going for 6-8 dollars!

 

[mike5051]

That looks like an amazing dish!

Mike

 

[TomKnollRFV]

Maybe me and Briggy can make this the new fad ;)

 

[SmokinAl]

That is something that I have never made, but after seeing yours, I'm going to add that to the ToDo list!
Everything looks absolutely delicious!
Congrats on making the carousel again!
Al

 

[briggy]

That looks like an amazing dish!

Mike

Thank you Mike!

That is something that I have never made, but after seeing yours, I'm going to add that to the ToDo list!
Everything looks absolutely delicious!
Congrats on making the carousel again!
Al

Appreciate it Al, thank you for the carousel!

 

[crazymoon]

B, It looks like an awesome smoke and a tasty meal . like !

 

[briggy]

B, It looks like an awesome smoke and a tasty meal . like !

Thank you CM!

 

[GaryHibbert]

I've never eaten this, but yours looks mouthwatering. Beautiful job.
POINT
Gary

 

[briggy]

I've never eaten this, but yours looks mouthwatering. Beautiful job.
POINT
Gary

Many thanks Gary - I wasn't sure what to expect but it sure was good.