Osso Buco

Ingredients

Osso Buco

• • 4 veal (or beef) shanks

  • Olive oil

  • 1 large onion - diced

  • 2 medium carrots - diced

  • 3 ribs of celery - diced

  • 4 cloves garlic - minced

  • 2-3 Tbs tomato paste

  • 12-oz dark beer (Guinness) 

  • 2 cups chicken/beef stock

  • 2 Tbs soy sauce / paste

  • 2 sprigs rosemary

  • Several sprigs thyme

  • Flour

  • Salt & pepper

  • Parsley (for garnish)

Polenta

• 1 cup polenta

• 2 cups chicken stock

• 2 cups water

• 1 head of garlic

• 1 cup parmesan cheese

• 1/4 cup butter

• Dried thyme (to taste)

• Salt & pepper (to taste)

Osso Buco Preparation

• • Set up your grill for indirect cooking.   Preheat the grill to 225 degrees F.   

  • Using butcher's twine, tie one loop around the outside of each shank to hold the meat and bone together during the braising process

  • Generously season with kosher salt & pepper

  • Lightly dredge in flour

  • Add olive oil to a cast iron skillet or Dutch oven, heat on medium-high.  Sear both sides of the veal shanks for ~3 minutes per side.  After browned, remove from the skillet and transfer to the grill.   Cook for 1 hour.  Put a drip pan underneath with some water and wine...add the drippings to the braising liquid later.

  • While your shanks are smoking make the braising liquid (only takes ~20-30 minutes).   In the Dutch oven, add additional olive oil if necessary.  Then add the onion, celery, and carrots.  Over medium heat saute for 3-4 minutes.  Add the minced garlic.  After another couple minutes mix in the tomato paste.   Add the beer, stock, soy sauce and bring to a light boil.  Throw in the rosemary and thyme sprigs, and the bay leaf.

  • Take the shanks off the grill, and transfer them to the Dutch oven.   Cover and put back on the grill or into the oven.  Bump the grill up to 275 degrees and cook for 2-2.5 hours until the meat is pull apart tender.   

  • Remove from the grill.  Take the shanks out of the braising liquid.  Let rest, tent with foil.   

  • On the stove bring the braising liquid back to a light boil to thicken.  Note - you can strain the vegetables out if desired after you have removed the shanks

  • Plate the shanks on top of polenta.    Top with some of the remaining braising liquid.  Sprinkle with parsley for garnish.  

Polenta Preparation

• Prepare the garlic (at least) an hour before you are ready to make the polenta.  Heat the oven to 400 degrees F.   Cut the top 1/3 off a head of garlic.  Place on a piece piece of foil.   Cover with olive oil, salt & pepper.   Fold up and foil creating a pocket for the garlic.  Put in the oven for 45-60 minutes.  When you are ready to add to the polenta, squeeze the garlic out into a  small bowl and smash with a spoon.  

• Bring 2 cups chicken stock and 2 cups water to a boil.  Add one cup of polenta, turn the temperature to low and stir regularly.  

• Once the polenta reaches the desired consistency, mix in the parmesan, butter, and roasted garlic.  Add salt, pepper and dried thyme to taste.