Recipe by Corne Bornman
The rich marrow of Wagyu Osso Buco, which means “hole in bone” gives this dish a completely different flavor dimension! Succulent braised Wagyu veal shanks topped with roasted aubergine and parmesan, a lively accompaniment of Rosemary and a juicy bolognese sauce. Our Wagyu Osso Buco recipe has a secret method: Open fire, hot coals and... The smoker! All emotions are stimulated in this dish. It speaks for itself...
This Wagyu Osso Buco dish is a great dinner alternative that's even better the next day. A quick tip: When it's done cooking, allow it to cool completely before refrigerating it in an airtight container. It will reheat nicely, and it'll stay moist. When serving, if you have any gremolata leftover, sprinkled a bit on top of the osso buco.
