Smoked Lamb Osso Buco
Lamb shanks prepared osso buco style.
Jump to RecipeOsso buco is traditionally made with veal shanks, but lamb shanks are equally delicious and often easier to find. Smoking before braising adds a layer of flavor that makes this Italian classic even better. Each shank is a complete, impressive serving.
This is elegant dinner party food - the kind of dish that makes people think you spent all day cooking (the smoker does most of the work). It's also perfect for special Sunday dinners with family.
Traditional osso buco is served over risotto alla Milanese - saffron risotto that's perfect for soaking up the braising liquid. Gremolata (lemon zest, parsley, and garlic) on top is essential for brightness. Don't skip it.
The braising liquid here is classic Italian - white wine, tomatoes, aromatics. Some versions use more tomato, some less. A splash of good balsamic vinegar at the end adds depth. The gremolata provides crucial freshness.
Smoke the shanks first to build flavor, then braise until fork-tender. The bone marrow should be soft and spreadable - it's the best part. Make sure everyone gets a marrow spoon to scoop it out.
Ingredients
Instructions
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1
Season and smoke shanks for approximately 2 hours. Try Killer Hogs BBQ Rub for extra flavor.
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2
Braise with wine and tomatoes.
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3
Add vegetables.
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4
Cook until internal temp reaches 205°F and meat is fork tender. Use an instant-read thermometer for accuracy.
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5
Prepare gremolata topping.
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6
Serve over risotto.