Chef Big DA decadent, high-protein take on Osso Buco, featuring smoked beef shanks braised in a rich red wine reduction and finished with roasted bone marrow.
Preheat your offset smoker to 250°F using oak or hickory wood. Season the beef shanks aggressively with salt and coarse black pepper.
Place the shanks in the smoker. Smoke for 90 minutes to develop a deep mahogany bark and infuse the meat with clean smoke.
In a large Dutch oven, melt the beef tallow over medium-high heat. Sear the smoked shanks on all sides until a crust forms. Remove shanks and set aside.
Sauté minced shallots and garlic in the remaining fat until translucent. Deglaze the pot with red wine, scraping up all the fond.
Return the shanks to the pot. Add beef broth, thyme, and bay leaves. Cover and braise in a 300°F oven until the meat is fork-tender but not falling apart.
While the meat braises, roast the marrow bones in the oven at 450°F until the marrow is bubbling and slightly browned.
Remove the shanks from the liquid. Strain the braising liquid and reduce by half until it reaches a glossy coating consistency. Stir in the truffle oil.
Plate the shank, top with a generous scoop of roasted marrow, and nap with the truffle reduction. Finish with a pinch of fleur de sel.
This is the ultimate collision of Roman comfort and French luxury. Use a heavy-bottomed pot to ensure even heat distribution. The marrow should be jiggly, not melted away. The smoke adds a layer of complexity that cuts through the richness of the marrow.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.