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Veal Osso Bucco with Mashed Potatoes and Gremolata on the Weber Kettle with the Slow 'N Sear.

Veal Osso Bucco with Mashed Potatoes and Gremolata on the Weber Kettle with the Slow 'N Sear. **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Ingredients: 2-3 Beef Shank Osso Bucco Cuts, 3 Inch Cut 1 Onion 1 Carrot 1 Celery Stalk 4 Cloves of Garlic 2 Sprigs Thyme 1 Sprig Rosemary 1/4 Cup Beer 1 Cup Beef Stock Kosher Salt Fresh Cracked Black Pepper Olive Oil Mashed Potatoes 3 Russet Potatoes (or 1 potato per person) 1 stick of Melted Butter 1/4-1/2 Cup Warm Cream, depending on desired consistency Salt Gremolata 2 Lemons, Zested 1 Orange, Zested 1 Garlic Clove, Grated 1 Bunch of Parsley, Finely Chopped 1 Tablespoon of Olive Oil Pinch of Salt Directions: To get started, the first step is to dry brine the beef shanks. Evenly coat the meat with 1/2 teaspoon of kosher salt per pound of meat (1/4 teaspoon per pound if using table salt). Let that dry brine for at least 4 hours or up to 24 hours. Then pat them dry, coat in olive oil and season generously with fresh cracked pepper. Set up your slow n sear for a low and slow cook. Using a fire starter, get about 12-15 coals heating up in own corner of the Slow ‘N Sear. Once white hot, fill up the rest of the Slow ‘N Sear with unlit coals. Add the drip pan. Fill up the water reservoir with about 14 ounces of hot water, making sure you not to fill it up all the way to the top. Add the grate and insert you digital probe on the indirect side of the grill. Add a couple of chunks of your favorite wood and get the lid on. Allow the kettle to come up to temperature and wait for a clean smoke before adding the meat. We’re aiming for the indirect side to hit about 250 degrees. Once up to temp, get the beef on the indirect side and cook that until the pepper on the outside has set. Should take about 2 1/2- 3 hours. After the seasoning has set, we want to wrap the beef shanks. Set up a double layer of heavy-duty foil, place you beef shanks in the foil, then top it with about a cup of mirepoix, (diced onion, carrot celery) and garlic, thyme and rosemary. Then add about 1/4 cup of beer and a 1/4 Cup of beef stock. Then wrap that tight, insert a digital probe into the beef, close the lid, and then cook until the beef’s internal temp reaches a MINIMUM of 200-203 degrees or more. This cut of meat really can’t be undercooked or some fo the interconnected muscles won’t fully breakdown. Depending on the size of the shanks you are cooking, the timing of this may vary. While the beef is cooking, you can prepare the mashed potatoes and the Gremolata garnish. Peel the Russet potatoes and then drop them in some cold water. Then dice them into equal chunks, and then back into the water. This removes excess starch. Then drain them and add them to a pot. Fill it up with cold water to cover the potatoes and then turn on the heat to high heat until they come up to a boil. Once boiling, lower the heat to medium and let that cook until the potatoes are very tender and have no resistance at all when poking with a knife. Then drain the water. The best way to mash potatoes is with a food mill or a ricer, but a potato masher works well too. I used a ricer to make sure I get nice smooth potatoes, its really the only way to ensure that. But if you like chunkier potatoes, then a potato masher works best. Either way, you do it, get them all mashed up, then add the melted butter and warmed cream and olive oil and mix it all together on the heat to form your mash and to keep it warm. Then season with salt and keep the potatoes warm while you wait for the beef to finish. To make the gremolata, simply zest one whole lemon, smashed capers, grated garlic, chopped parsley, a pinch of salt and some olive oil. Mix that together well and then set that aside until the beef is done. Once the beef hits about at least 200 degrees internal temp and are extremely for tender all around, get it off the kettle and let that rest for a little in the foil. Once rested for a bit, get the beef out of the foil and on to a plate. Strain the sauce into a bowl. Then add it to a pan, put the heat on medium and reduce it by half, then turn the heat off and add 2-3 tablespoons of butter and melt that into the sauce. Then to plate, add a nice helping of mashed potatoes. Then a piece of the Osso Bucco on top of the potatoes. Then garnish the beef with a spoonful of the gremolata. And then it’s always nice to add a small spoon to dig into the bone marrow.