Low & slow - smoky, saucy, and seriously good!
Ingredients
Osso Buco
- 6 beef osso buco shanks
- 3 tbsp olive oil
Dry Rub
- 3 tbsp black pepper
- 3 tbsp salt
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp smoked paprika (optional)
Braising / BBQ Sauce
- 1 - 2 large onions, chopped
- 4 cloves garlic, minced
- 1 cup beef stock or beef broth
- 2 cups BBQ sauce (your favourite)
- ½ cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 3 tbsp butter
Instructions
Prep the Osso Buco
Pat the beef shanks dry with paper towels.
Drizzle with olive oil, then coat generously with the dry rub, pressing it into all sides of the meat.
For best results, refrigerate the seasoned shanks uncovered overnight.
Smoke – Phase 1
Preheat your smoker to 120–135°C for indirect cooking.
Add wood chunks or chips (hickory or cherry work well).
Place the osso buco directly on the grates and smoke for 2 hours.
Prepare the Braising Liquid
While the shanks are smoking, heat a large oven-safe pot or Dutch oven over medium heat.
Sauté the chopped onion and garlic in a little oil until soft and fragrant.
Add the beef stock, BBQ sauce, apple cider vinegar, Worcestershire sauce, and butter.
Bring to a gentle simmer, then remove from heat.
Braise – Phase 2
After 2 hours of smoking, transfer the shanks into the pot, nestling them into the sauce.
Cover tightly with a lid or aluminium foil.
Increase smoker temperature (or transfer to an oven) to 150°C.
Braise for 2.5–3 hours, or until the meat is extremely tender and easily pulls from the bone.
Internal temperature should reach approximately 95°C for ideal tenderness.
Glaze & Finish – Phase 3
Carefully remove the shanks from the pot and place them back on the smoker grates.
Brush generously with additional BBQ sauce.
Cook uncovered for 15–30 minutes, allowing the sauce to set and become sticky.
Rest & Serve
Rest the osso buco for a few minutes before shredding.
Serve piled high on toasted buns, finished with fresh crisp lettuce or crunchy slaw!
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