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
Pat the lamb shanks dry and season generously with salt and pepper.
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2
Set your smoker to 275°F with cherry wood chunks for a mild, fruity smoke.
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3
Smoke the shanks for about 2 hours until the exterior develops a rich color and smoky crust.
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4
Transfer the shanks to a deep braising dish. Add white wine, crushed tomatoes, chopped carrots, and celery.
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5
Cover tightly and braise at 300°F for about 4 hours.
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6
The shanks are done when the internal temperature reaches 205°F and the meat is falling off the bone. Verify with an instant-read thermometer.
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7
While the shanks rest, prepare the gremolata by mixing lemon zest, minced garlic, and chopped parsley. Serve the shanks over risotto, topped with the bright gremolata.