Smoked Osso Buco with Roasted Tomato and Mushroom

5 from 13 votes

What could be better on a cold winter night than Osso Buco slow cooked to absolute melt in your mouth goodness? Smoked Osso Buco!!! That does all those things and more. All you need to do is smoke the beef shank before braising it. However it is just as delicious cooked in the oven if you don’t have access to a smoker. It’s super easy to cook and will stun family or dinner guests.

Osso Buco

Indulge in the exquisite delight of Osso Buco, an Italian culinary gem that derives its name from the poetic description of a “bone with a hole.” It is actually a veal shank sliced to create a dish that holds a cherished place among my favourites, captivating both the palate and the senses. Its preparation effortlessly combines simplicity and sophistication, making it an irresistible choice for any aspiring home chef.


Plated up osso buco with roasted tomato and mushrooms

Yet, among the medley of flavors, the true essence of smoked Osso Buco lies within the marrow. Concealed within the bone’s hollow core, emerges as the pièce de résistance of this masterpiece. It offers an unparalleled richness and succulence that infuses each bite with an irresistible allure, leaving a lasting impression on the palate.

Although the option of smoked Osso Buco exists, it is by no means essential for a remarkable result. While smoking imparts an additional layer of complexity to the dish, amplifying its depth of flavors, don’t worry if  you don’t have access to a BBQ or smoker. I have taken into account both methods of preparing the meat beforehand, ensuring that you can pull this dish off perfectly which ever option available to you.

Warming up my smoker to smoke some meat

So, embrace the magic of smoked Osso Buco, a symphony of flavors that celebrates tradition. Allow its heartwarming broth, tender meat, and irresistible marrow to transport you to a place of bliss, where time seems to stand still and each spoonful is a moment to be savoured. Elevate your senses, for Osso Buco awaits, ready to delight and enchant with its undying allure.

Beef Shank smoking on a smoker

What’s in this dish?

Veal Shank – Ideally you will use a veal shank sliced in to decent size pieces. Your butcher will do this for you. If you can’t get your hands on Veal then Lamb Shanks will do the trick. You may have to change the name from Osso Buco to something else however.

Bone Marrow – This is where you are going to get the rich umami flavour into your dish. Nothing beats delicious melt in your mouth meat braised in it’s own creamy bone marrow. Delicious!!! 

Mushrooms – The type of mushroom you use won’t matter here. It will still impart the same flavour. I personally choose button or cup mushrooms and leave them whole. They will shrink in size and give a nice presentation to your dish when plating up

Tomato – When roasting the tomatoes nothing presents better than a nice truss of tomatoes. Roast them up until they start to burst and they will add some colour to your dish. What’s better than roasted tomato?

Smoked veal shank ready to be distributed into stew

How to make Smoked Osso Buco!

Smoked Osso Buco is incredibly easy to prepare and make. The hardest part on this dish is the amount of time you want to let your flavours develop in that broth!

1. Whether your Osso Buco is smoked or not step 1 is virtually the same. If you don’t have access to a smoker you will sear your beef shank until golden and crusty on all sides. Some people choose to drench the meat in flour during this step. I find it easier to add a corn flour/starch slurry to my mix toward the end of the cook. That way I get the consistency of my gravy to nice thick rich texture. It’s also easier to braise the meat as it won’t stick to the bottom of the pan as it simmers. Set meat aside.

2. Begin by heating a combination of olive oil and butter in the same pot over medium to medium-high heat. Create your aromatic base by tossing in chopped onion, carrots, celery, and minced garlic. Cook the vegetables until they become soft and emit a delightful aroma, usually for around 5 minutes. Introduce the mushrooms and continue heating for another 5 minutes until they impart their flavorful essence.

3. Gently pour the dry white wine into the pot, employing a wooden spoon to scrape and gather any flavors lingering from step 2. Simmer the wine, letting it reduce slightly and permeate the air with enticing food aromas.

4. Place the seared veal shanks back into the pot, arranging them in a single, even layer. Add beef stock, mushrooms, tomato paste, paprika, diced tomatoes with their juice, fresh rosemary, oregano, and bay leaves. Simmer, then reduce to low heat, seasoning with salt and pepper to your taste.

5. Cover the pot with a fitting lid, letting the contents gently simmer over low heat for 2-2.5 hours until the veal reaches a tender state, effortlessly parting from the bone. An alternative approach is to place the pot in a preheated oven set to 150°C (300°F), allowing it to braise for the same duration, enhancing the flavors and texture.

Roasted Tomatoes

1. Drizzle the tomatoes with a generous amount of oil and arrange them on a spacious baking tray lined with parchment paper. Once the Osso Buco has reached a tender state, indicating it’s close to being ready. Carefully place the tray of tomatoes into the oven. Allow them to bake for approximately 15 minutes until the tomatoes gently crack and begin to collapse. Releasing their natural juices and intensifying theri flavours. Divide the truss of tomatoes into manageable portions, ready to be incorporated with the flavourful Osso Buco.


Gremolata: A zesty mixture of lemon zest, garlic, and fresh parsley sprinkled over the Osso Buco just before serving.

Creamy Risotto: A saffron-infused or Parmesan risotto, offering a luxurious and creamy contrast to the hearty Osso Buco.

Mashed Potatoes: Creamy and smooth mashed potatoes, providing a perfect base for savoring the flavors of the Osso Buco.

Steamed Vegetables: Lightly steamed vegetables like asparagus, green beans, or broccoli, offering a fresh and vibrant side.

Crusty Bread: A rustic, crusty bread for soaking up the flavourful sauce from the Osso Buco, making sure nothing goes to waste.

Roasted Vegetables: A medley of roasted vegetables, such as carrots, zucchini, and bell peppers, caramelized to enhance their natural sweetness and complement the savoury Osso Buco.

Finishing Up

Osso Buco is a true culinary masterpiece, embodying the essence of Italian comfort food with every tender bite. Its rich flavors and tender texture are a testament to the artistry and heritage of Italian cooking. Traditionally made with braised veal shanks, this dish has transcended borders and become a cherished delight worldwide.

So, the next time you’re looking for a dish that marries tradition with taste, consider Osso Buco. It’s an Italian classic that embodies the warmth of family gatherings and the joy of shared meals. Its rich flavors and versatility ensure a dining experience that leaves a lasting impression. Making it a timeless favourite for generations to come.

Now it’s your turn to cook this bowl of delicious! Let me know how you go! If you like this then you will certainly like my lamb stew dish. It’s another slow cooked delight. Or try my butter chicken for something a little spicier. If you are stuck for ideas try hotdogs or Fettucine Bolognese, they are a couple of real bangers.

Darrin x

5 from 13 votes

Smoked Osso Buco

5 from 13 votes
Recipe by Darrin Lloyd Course: MainsCuisine: Italian, SmokedDifficulty: Easy


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Smoked Osso Buco is a flavorful twist on the classic Italian dish. Veal shanks, imbued with a rich, smoky essence, are slow-cooked to tender perfection. The aromatic blend of wood smoke infuses the meat, elevating its taste, creating a unique and delightful rendition of this beloved culinary favorite.

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  • Osso Buco
  • 500 g 1 lb Veal Shank (sliced 1-2 inches thick)

  • 1/2 cup 1/2 cup Flour

  • 2 2 Cloves of Crushed Garlic

  • 1 1 Small Onion (finely diced)

  • 1 1 Large Carrot (finely diced)

  • 1 1 Celery Stick (finely diced)

  • 400 g 14 oz Can of Tomatoes

  • 400 g 7/8 lb Button Mushrooms

  • 2 cup 2 cup Beef Stock

  • 1 1 Beef Stock Cube

  • 1 tbsp 1 tbsp Tomato Paste

  • 2 2 Bay Leaves

  • 1 cup 1 cup Dry White Wine (or Vegetable Stock)

  • 1 tsp 1 tsp Smoked Paprika

  • 1 tbsp 1/2 tbsp Fresh Oregano (1 1/2 tsp dried)

  • 1 1 Sprig Fresh Rosemary

  • 1/2 tsp 1/2 tsp Salt

  • 1/2 tsp 1/2 tsp Pepper

  • 2 tbsp 2 tbsp Olive Oil

  • Roasted Tomatoes
  • 500 g 1 lb Cherry Truss Tomatoes

  • 1 tbsp 1 tbsp Olive Oil


  • Option 1: Season veal with salt, pepper and flour and place it in your smoker for 2-3hrs until it develops a crusty brown exterior.
  • Option 2: Season with salt, pepper and flour and sear on all sides in a large dutch oven or cast iron pot, scraping up all the crusty bits at the end. Degalze the pan with your liquid beef stock and set aside.
  • Heat the olive oil and butter in the same pot over medium to medium high heat, prepare your aromatic base by adding the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they soften and become fragrant, typically for about 5 minutes. Add Mushrooms and heat for a further 5 minutes until they release a bit of flavour.
  • Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any flavorful stuff left over by step 2. Allow the wine to simmer for a few minutes until it has reduced slightly and it’s started smelling like food again.
  • Return the browned veal shanks to the pot, arranging them in a single layer. Pour in the beef stock, mushrooms, tomato paste, paprika, diced tomatoes with their juice. Add the fresh rosemary, oregano and bay leaves. Bring the liquid to a simmer and reduce to low heat. Salt and pepper to taste
  • Cover with a lid and gently simmer for 2-2.5 hours or until the veal is tender and easily pulls away from the bone. You can also transfer the pot to a preheated oven at 150c (300f) and let braise for the same duration

  • Roasted Tomatoes
  • Drizzle tomatoes with oil and place on a large baking tray with baking paper. Put them into the oven when the Osso Buco has softened and bake for 15 mins until tomatoes just start to crack and collapse. Use scissors to cut truss into portions


  • If your meat is slightly chewy, it indicates that you haven’t cooked it for a sufficient duration. It’s highly unlikely to overcook it, so continue cooking until it reaches the desired tenderness

Nutrition Facts

  • Serving Size: 250g
  • Total number of serves: 1
  • Calories: 350kcal
  • Carbohydrates: 10g
  • Protein: 35g
  • Fat: 30g
  • Saturated Fat: 10g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 175mg
  • Sodium: 800mg
  • Potassium: 600mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 35mg
  • Iron: 3mg

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5 from 13 votes
Darrin Lloyd Avatar


2 responses to “Smoked Osso Buco with Roasted Tomato and Mushroom”

  1. Joan Avatar

    Cooked this for the family and it was absolutely delicious. I do not have a smoker so I just popped it in the oven for a few hours. Yummm

    1. Darrin Lloyd Avatar

      Thanks Joan, I’m glad you enjoyed it!

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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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