Pecan Smoked Osso Buco with Mashed Potatoes
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They should call Osso Buco “melty meat magic” because if done right, the braised veal shank absolutely melts and envelops your mouth with some incredible flavors. THIS Osso Buco, however, is turned up to 11 after being rubbed with our H-Town AP Rub & Mad Cow which were both made for beef, smoked over a pecan wood fire served atop mashed potatoes all after being braised with a sweet Chardonnay!
The combination of tender beef, our Fresh Catch, sautéed veggies, peeled tomatoes and herbs make this a meal that will “wow” your friends and family during the holidays or just on a regular week night.
Now, did we fail to mention the bone marrow? YES we did and yes, this adds to the layers of flavor that keep hitting your tastebuds!
Definition: Osso Buco: an Italian dish made with veal shank containing marrowbone, stewed in wine with vegetables and seasonings.
For The Meat:
- 3-4 Lbs. Veal Shank (or beef shank) on the Bone
- Hook’s H-Town AP & Mad Cow
- Yellowbird Blue Agave Sriracha Hot Sauce
For the Braise Sauce:
- Hook’s H-Town AP & Fresh Catch
- 4 TBS Olive Oil
- 2 TBS Minced Garlic
- 1/4 Cup Diced Shallots
- 1 Cup Chopped Carrots
- 1 Cup Chopped Onion
- 2 Cups Chopped Celery
- 1 Cup Dry or Fruity/Buttery Chardonnay
- 28 oz. Can of Italian Style Peeled Tomatoes
- 1x Rosemary Sprig
- 1-2 Bay Leaves
- 3 Cups Chicken Stock (Use Beef Stock as a Substitute)
For Mashed Potatoes:
- 4-6 Medium to Large Russet Potatoes
- Redmond Kosher Salt to taste (or Morton's Kosher Salt)
- 2-4 TBS Unsalted Butter
- 1.5 Cups Milk
- 4-6 TBS Sour Cream
- Optional: Cracked Black Pepper & 1-2 TBS Minced Garlic
- Cookie Sheet/Pan
- Cutting Board
- Sharp Boning or Filet Knife
- Sharp Chef's Knife
- Sharp Pairing Knife
- Thermapen ONE or other Instant Read Thermometer
- Large Stock Pot (cast iron if possible)
- Medium Sauce Pan
- Stirring Spoons (large and small)
- Measuring Spoons
- Measuring Cups
- Cutting Boards
- Potato Peeler
- Potato Masher
- Oven Set to 350 degrees F
- Smoker or Grill set up to indirect heat method (Cooking at 300 degrees F)
- Pecan Wood Chunks
- Trivet and Pot Holders
- Plate, Fork & Knife
1. Set up your grill or smoker to indirect cooking where you half a chimney of unlit charcoal on one side of grill and toss a few pecan wood chunks on top. Light up your charcoal and to let it get ash white.
2. While the coal are getting ready, remove your beef or veal shank from the package and set on your cookie sheet. You can trim off the excess meat or wrap the edge in butcher's twine, but it's not necessary.
PRO TIP: Be sure to score the edges of fat/tendon (a half inch into the meat) a couple of times because shank meat tends to "cup" as it cooks and the fat and tendons seize up when they get hot. Scoring the edges with a sharp knife prevents this from happening.
3. Squeeze some mayo and the Yellowbird sauce onto the shanks and massage onto the meat to create a binder.
4. Season all sides of the meat with the H-Town AP and Mad Cow to taste. These rubs are specifically formulated for beef and have a little kick of heat to add a spicy flavor note. Let the meat rest for 20-30 minutes.
5. While the meat rests, drop the ashed-over coals onto the unlit charcoal and wood and let the grill come up to 300 degrees.
6. Place the shanks on the grill on the side away from the heat. This allows the heat to travel across the inside of the smoker and slowly cook the beef while simultaneously smoking the meat.
7. Let me meat smoke for 1 hour before checking on it.
8. At the 1 hour mark, check that the internal temperature in the thickest part of the meat hits 130 degrees F and remove from the heat onto a rack to let rest uncovered while you prepare the braising liquid.
9. For the braise, start out by chopping the shallots, carrots, onion & celery & mince your garlic.
10. In a medium heat cast iron pot or ceramic cast iron pot, pour 4 tbs of olive oil.
11. Add in the chopped vegetables & garlic then season with H-Town AP to taste. Sauté this combination for about 5 minutes or until the onion and shallots become golden brown.
12. Next, pour 2 cups of a buttery Chardonnay into the pot and let simmer/reduce for about 3-5 minutes to about 75% of its original volume.
PRO TIP: This simmering action of the wine is called a “wine reduction” which is a concentrated sauce obtained by thickening a liquid over heat. As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency. You can reduce various types of liquid: the dish's cooking sauce, wine, milk, cream, etc.
13. Then, we’ll add the can of peeled tomatoes, a rosemary sprig and a bag leaf and stir. This is adding more layers of flavor to the mix.
14. Next, we’ll add in the smoked shanks, and sprinkle in our Fresh Catch seasoning which has a herby, garlicky flavor profile.
15. Now pour 2 cups of chicken broth into the pot which will give the braising liquid more volume.
16. Lastly, cover the pot and roast in a 350 degree F oven for 2 hours.
17. Around the last 45 minutes of the Osso Buco roasting, peel & cube several potatoes. Then add them to a pot of salted water and boil until fork-tender then strain and return to the pot.
18. To the potatoes, add in 2-4 tbs of butter, 1.5 cups of milk, 4 tbs of sour cream and kosher salt to taste. Optional: you can add cracked black pepper, minced garlic, cheese, chives, bacon, etc at this time as well.
19. Using a potato masher, smash all ingredients to desired consistency.
20. On a plate, add a few dollops of the mashed potatoes, top with a shank & some of the pan sauce.
PRO TIP: use a small cocktail fork or butter knife to scoop some of the bone marrow out and eat with the meat and potatoes or spread on a piece of bread and enjoy. The marrow is one of the most delicious parts of the dish.
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