Smoked Ossu Bucco Red Wine Gravy & Creamy Saffron Rissoto! Full recipe 👇🏿 #shorts #food #Recipe Pecan-Smoked Beef Shank Osso Buco with Saffron Risotto Beef Shank Osso Buco Ingredients 4 beef shanks, about 2–3 inches thick 1–2 tablespoons olive oil Salt, to taste Black pepper, to taste Garlic powder, to taste Onion powder, to taste Paprika, to taste Chef Kenny This Bussin Seasoning, optional 1 large onion, diced 2 carrots, diced 2 celery stalks, diced 4–6 garlic cloves, minced 2 tablespoons tomato paste 1 cup dry red wine 2 cups beef stock 1 can crushed or diced tomatoes, about 14–15 ounces 2 bay leaves 3–4 sprigs fresh thyme Gremolata 1/4 cup finely chopped parsley Zest of 1/2 lemon 1 small garlic clove, finely minced Saffron Risotto 1 1/2 cups Arborio rice 4–5 cups chicken or beef stock, kept warm 1 small pinch saffron threads 2 tablespoons butter, divided 1 tablespoon olive oil 1/2 small onion, finely diced 1/2 cup dry white wine 3/4 cup grated Parmesan cheese Salt and black pepper, to taste 1–2 tablespoons heavy cream, optional Instructions 1. Season the beef shanks. Pat the beef shanks dry. Season with salt, black pepper, garlic powder, onion powder, paprika and a light amount of This Bussin Seasoning. 2. Smoke the shanks. Preheat smoker to 225°F using pecan wood. Place the beef shanks directly on the grates and smoke for about 45–60 minutes. You’re not trying to cook them through here. You just want that smoke flavor attached before the braise does the heavy lifting. 3. Build the braising base. Preheat oven to 325°F. Heat olive oil in a large Dutch oven or braising pan. Add onion, carrots and celery. Cook until slightly softened. Add garlic and cook about 30 seconds. Stir in tomato paste and cook for 1–2 minutes. 4. Deglaze. Pour in red wine and scrape up everything from the bottom of the pan. Simmer for several minutes to reduce slightly. 5. Braise the beef. Add beef stock, tomatoes, bay leaves and thyme. Place the smoked beef shanks into the liquid. The braising liquid should come roughly halfway up the meat. Cover tightly and braise at 325°F for 2 1/2–3 1/2 hours, until the beef is extremely tender and nearly falling apart. 6. Reduce the sauce. Carefully remove the shanks. Discard bay leaves and thyme stems. Simmer the braising liquid uncovered until it thickens into a rich sauce. Return the shanks to the sauce or spoon the sauce over them when plating. Saffron Risotto 7. Bloom the saffron. Add the saffron threads to a small amount of the warm stock and let sit for several minutes. 8. Start the risotto. Heat 1 tablespoon butter and olive oil in a wide pan. Add onion and cook until soft without browning. Add Arborio rice and toast for about 1–2 minutes. 9. Deglaze. Add white wine and stir until mostly absorbed. 10. Add the stock slowly. Add warm stock about 1 ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue for roughly 18–22 minutes, until the rice is creamy but still slightly firm in the center. Add the saffron and saffron liquid during cooking so the rice develops that deep golden color. 11. Finish the risotto. Remove from the heat. Stir in remaining butter and Parmesan. Add 1–2 tablespoons heavy cream only if you want it even richer. Season with salt and black pepper. The risotto should spread slowly on the plate, not sit there like mashed potatoes pretending it belongs. Gremolata 12. Mix the garnish. Combine parsley, lemon zest and minced garlic. Plate 13. Serve. Spoon saffron risotto into a wide bowl. Place a beef shank directly over the risotto. Spoon plenty of the reduced red-wine braising sauce over the beef. Finish with a light sprinkle of gremolata. Make-or-Break The shanks need to be spoon-tender. If they’re still firm after 2 1/2 hours, keep braising. Beef shank has absolutely no interest in your schedule - @chef.kennyeats