Ossobuco alla milanese


 
S

Scott T (Odirom)

TVWBB Fan
I have a weber smokey mountain cooker. The steam is a wet environment (ala a braise)

Smokey richenss, foiled pan for drippings...

I pose the question to the group:

Ossobuco?

Kevin? Anyone?

Thoughts? Anyone done it? Recipes? Smoke for how long? What wood?

The gears are turning now!!!!
 
I've made it numerous time but only once outside, cooked in the kettle in a kettle; the usual prior prep (browning the meat, sauteing the veg, reducing the wine a touch) I did in a pan over a wood coals earlier. (I was camping.)

Foods being braised must actually be in aromatic liquid to be considered braised. You'd need much, much more steam production for food to steam-cook in the WSM; for braising the meat needs to go into foil, a foil pan or pot, with the appropriate liquid(s) aromatics and herbs/spices. I cook this way on the WSM quite often. This post (scroll to just below the tri-tip description) describes a chuck, browned then rubbed then smoked first, then braised in foil with aromatics, chlies, dried pineapple and a wine-stock-grapefruit mix; this one, two chuck roasts rubbed and smoked then braised in a CI pot in the cooker, with fruits and vegs; and this one, a similar approach but with butt instead.

Ossobuco alla Milanese could be adapted a couple ways to work in the smoker--but you'll definitely need to foil or pan the meat with the vegs, wine, stock, etc.
 
Thank you for the input.

I was playing around this weekend with the steam levels and you are right....it's not a closed enough environment to be considered anywhere near a braise.

but I am learning the WSM!!!!

Thank you again for both your input on this post but all of your other posts as well. Whenever I see 'K Kruger' I put the brakes on and take the time to read your posts, sometimes twice just to get my head around the culinary direction you are travelling.

Good food is a joy of life. And you have contributed to my joy significantly.

Thank you!
 
I am happy to hear that and thank you for saying so.

I quite like lamb shanks cooked in a Milanese style. I have not done them in the WSM but it would be easy to do. I don't bother cross-cutting them-I just cook whole--but decent lamb shanks are very hard to get where I live. If I can get by a Whole Foods on my way home next I am planning to stop and get some good ones. If I do, I'll cook them in the WSM in the Milanese style and post the process and results.
 
Scott
I braise Lamb Shanks in in my Q220 or Genesis (I can get the heat down lower in the Genesis) I just use an aluminium drip tray and a doubled over sheet of HD foil to seal it in. Generally I use red wine and some water with the aromatics. Her indoors mixes it up and won't give me the recipe.
The principle remains the same however.
Have fun.

Regards
 
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