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.
Peanut butter + jelly.
Macaroni + Tillamook cheddar cheese.
Summer nights + s’mores.
A soft kiss + a tight hug.
Things that go better together, or things that become better when they’re matched up. You know what I’m talking about...you can probably add a half dozen more combinations without any effort at all.
I’m going to suggest a combo that becomes better when put together, one that should definitely go to the top of your list:
Steak + salad.
Let me tell you how I got there...
Recently, I giddily unpacked a delivery of various cuts of prime Clear Creek Natural Beef—tri-tip, rib eye, ground beef, ribs, flat iron. The preparation options seemed endless, and although my mouth was watering with the possibilities, I knew I wanted to create something worthy of the meat and pleasing for my family.
First, a little background... I cook for my growing family of four, and they’re definitely the toughest customers I’ve ever found. I care about providing them healthy meals—not just once in a while, but every time they sit down at our dinner table. Where their food comes from, and how it’s prepared, is quite important to me. In a nutshell: I love to grill great quality beef because it allows me to show my family how important each of them is to me.
Clear Creek Beef fits this description to a ‘T,’ giving our family a tasty, healthy, enjoyable meal every time out...including leftovers (leftovers are a rarity at our house, however)!
So, as I looked over our freezer full of Clear Creek Beef trying to decide my course of action all of these thoughts went through my head:
...with great beef comes great responsibility.
...grill something healthy, that everyone will enjoy.
...remember, time is precious today—you have two lawns, three shrub hedges, and tree trimming to get after today.
The freezer chill narrowed my focus. Great beef...healthy meal...limited time. I grabbed a package of beef and closed the freezer; I had my answer—flat iron steak salad!
In my opinion, warmer weather doesn’t naturally lend itself to heavy meals, so we like to add cooled or cold veggies to our dinner menu, pairing protein and fresh vegetables with a leaf salad. Combining all of that into an ultimate steak salad is a no-brainer!
Perfectly seasoned with ‘The Rocks’ All Red Meat Dry Rub by @whiskeybentbbq, the Clear Creek Beef flat iron was grilled quickly over high heat on my Traeger Grill. Combined with a platter full of three types of lettuce, roasted peppers, sautéed mushrooms, tomatoes, radishes, and a generous helping of blue cheese crumbles, this salad is definitely a marriage of flavors that made the whole experience greater than the sum of its parts. In fact, I’d go so far as to say it created a FLAVOR EXPLOSION (we enjoyed this on Independence Day, after all)!
For a family that enjoys dining al fresco (fancy for “out on the patio”) as much as possible when the Oregon weather allows, this was the ideal summer meal.
A combo worthy of inclusion in the “great partnerships in history” discussion, for sure.