When you have the opportunity to grill great beef it’s easy to be excited, and it’s easy to be satisfied. Clear Creek Beef fulfills this promise with amazing texture, depth, and richness that delivers enjoyment every time.
However, you’re no ordinary weekend grill warrior; you challenge yourself while you pursue fulfillment, always pushing boundaries. Your taste buds yearn for savory perfection, for
Here is the melt-in-your-mouth flavor explosion you’ve been searching for...a dish so rich, full, and hearty that it even comes with a beautifully decadent sounding name—Osso Bucco.
Italian for "bone with a hole" (osso "bone", buco "hole"), a reference to the marrow hole at the center of the cross-cut veal shank, this dish sings when the beef is smoked to perfection and braised in tomatoes, veggies, and red wine.
I know, I know...springtime grilling or barbecue don’t often go hand-in-hand with cooking up a comfort food like a stew but trust me on this one--you won’t be disappointed. The depths of flavor in every bite of this amazingly decadent dish will make this a new family favorite. Winter, spring, or summer.
SMOKED OSSO BUCCO
Perfectly smoked veal shanks are braised in a rich stew of tomatoes, veggies, olives and red wine to create a flavor explosion worthy of any table—picnic or holiday!
PREP TIME 30 MINUTES
COOK TIME 4 ½ HOURS
[ Ingredients ]
[ INSTRUCTIONS ]
1. Fire up your Traeger (or whatever device you’re cooking on/in) to 275 and preheat, lid closed for 10-12 minutes.
2. Remove thawed beef shanks from packaging and drizzle ½ tablespoon of the olive oil on each shank, rubbing on all sides.
3. Season each shank liberally with BBQ Bros Rubs “California Style Rub” seasoning on all sides.
4. When the grill is hot, place shanks directly on the grill grate. Close the lid and smoke for 2½ hours.
5. While the shanks are smoking place a large stock pot on the stove over medium heat. Heat the oil. Add the onions, celery, carrots and garlic and sauté, until tender.
6. Add the liquid ingredients (red wine, beef broth, tomato paste), then the remaining solid ingredients (tomatoes, olives, bay leaf, thyme), stirring to combine. Allow stew to simmer.
7. Turn on oven and preheat to 300.
8. After shanks have smoked for 2½ hours, remove them from your grill and place them into the pot of stewing veggies.
9. Cover the pot with a lid or foil and place in the oven. Continue cooking for 2 hours.
10. Remove pot from oven and shred the beef (it should fall right off after this braising bath!), removing the bay leaf, thyme sprigs, and any non-rendered fat and bones.
11. Scoop the marrow from the bone center and blend in with the rest of the stew (the richness this adds will be well worth it!).
12. Prepare pasta per instructions.
13. Add bleu cheese crumbles, then mix the meet and sauce well, serve over pasta, and top with a generous heap of fresh parmesan. Enjoy!
Recipe Notes & Tips
You can probably tell by his IG name and logo that Oregon holds a special place for Alan. As a native Oregonian currently living in the Portland area, Alan appreciates the beauty and splendor found in all four corners of the state and finds the Pacific Northwest essence uplifting and enriching.
This inspiration has led Alan to grill and cook in a way that he hopes fills his growing family’s tummies and spirit. Alan strives to use local ingredients whenever possible, believing that they are fresher, healthier, and make his meals better, and more enjoyable.
Inspired by authenticity and passion, Alan believes that quality product made by passionate folks doesn’t just connect you to great stuff, it connects you to great people.
Alan blogs about his cooks on Instagram, and can be found @an_oregon_family. He longs for days of wide-open skies, snow-capped mountain ranges, and endless opportunities.