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.
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- FireBoard 2 Thermometer FireBoard
Ingredients
Ossobuco
- 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
Gremolata
- 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
Instructions
- Preheat your Firehawk Kamado Grill to 163°C/325°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. Sauté 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.