Italian Ossobuco


Italian Ossobuco

Experience the true essence of Italian cuisine by preparing our Authentic Italian Ossobuco on the Firehawk Kamado Grill, a culinary adventure that combines tradition with modern flair. Begin by searing the veal shanks to perfection over the open flame, locking in their succulent juices and imparting a smoky depth of flavour that only a charcoal grill can provide.

Next, transfer the seared shanks to a cast iron pot, where they’ll simmer gently alongside aromatic herbs, tomatoes, and wine, infusing the dish with layers of rich flavour. As the Ossobuco cooks low and slow on the grill, the aroma fills the air, beckoning eager diners to the table.

Meanwhile, prepare the fluffy, gorgeous Parmesan and butter polenta on the grill’s side burner, allowing the creamy mixture to bubble and thicken to perfection. With each stir, the polenta takes on a golden hue, enriched by the nutty notes of Parmesan and the indulgent creaminess of butter.

Finally, as the Ossobuco reaches tender perfection and the polenta achieves its fluffy consistency, it’s time to plate up this culinary masterpiece. Ladle generous portions of Ossobuco onto warm plates, spoon the rich sauce over the top and serve alongside dollops of creamy polenta.

With each bite, you’ll taste the charred perfection of the grill, the tender succulence of the veal, and the creamy indulgence of the polentaā€”a symphony of flavours that transports you to the sun-drenched hills of Italy. So fire up your Firehawk Kamado Grill, and let the culinary magic begin. Buon appetito! šŸ‡®šŸ‡¹šŸ”„šŸ½ļø

Aldergrills BBQ Italian Ossobuco Recipe

Italian Ossobuco

Indulge in succulent Italian Ossobuco veal shanks, slow-cooked to absolute tenderness, releasing an aroma that fills the air with anticipation. As you take a forkful, the meat effortlessly falls off the bone, revealing its melt-in-your-mouth perfection.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Italian
Servings 6


  • Firehawk Kamado Grill Barbeques Galore
  • Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
  • Heat Resistant Gloves Barbeques Galore
  • Long Tongs Barbeques Galore
  • Sharp knifeĀ Nomad Series 8" Chef Knife The Cooking Guild
  • FireBoard 2 ThermometerĀ  FireBoard



  • 6 Ossobuco veal shanks
  • flour
  • 1/2 cup olive oil
  • 1 large onion finely chopped
  • 6 garlic cloves minced
  • 1-2 sprigs rosemary
  • 1 sprig thyme
  • 3 carrots finely chopped
  • 3 celery stalks finely chopped
  • 1/2 cup chopped Italian parsley finely chopped
  • 1 cup red wine alternatively white wine
  • 2 cups passata sauce
  • 1 cup chicken stock
  • salt and pepper to taste


  • 1 lemon juiced
  • 3 tables spoons flat leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • 1 litre boiling water

Parmesan and Butter Polenta

  • 250 g polenta
  • 25 g butter
  • 1 cup parmesan cheese
  • salt and pepper to taste


  • Preheat your Firehawk Kamado Grill to 163Ā°C/325Ā°F for indirect cooking.
  • Season the flour with salt and pepper, then dredge the Ossobuco veal shanks lightly in flour, shaking off any excess
  • In a Dutch oven, heat olive oil over medium-high heat on the grill's grate. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove and set aside.
  • In the same pot, add chopped onion, minced garlic, rosemary, thyme, carrots, celery, and Italian parsley. SautĆ© until softened, about 5-7 minutes.
  • Pour in red wine (or white wine) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half.
  • Return the browned veal shanks to the pot. Add passata sauce and chicken stock. Bring to a simmer.
  • Once simmering, cover the pot and transfer it back to the grill. Cook for 2-3 hours, or until the veal is fork-tender, checking occasionally to ensure it doesn't dry out. Adjust grill temperature as needed to maintain a steady cooking temperature.
  • While the Ossobuco cooks, prepare the polenta. In a separate pot bring 1 liter of water to a boil. Slowly whisk in polenta, stirring constantly to prevent lumps.
  • Reduce heat to low and continue to cook the polenta, stirring frequently, until thickened, about 20-25 minutes.
  • Once the polenta is thick and creamy, stir in butter, Parmesan cheese, salt, and pepper to taste.
  • In a small bowl, combine chopped flat-leaf parsley, finely chopped garlic, and lemon juice to create a gremolata.
  • Serve the Ossobuco hot from the grill, spooning the sauce over each veal shank. Garnish with gremolata and serve alongside the creamy Parmesan polenta.
Keyword Beef, Flavour Battle

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tagĀ @aldergrillsĀ on InstagramĀ and hashtag itĀ #aldergrills.

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