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Smoked Cranberry Rosemary Wagyu Osso Bucco

Credit: To The Bone BBQ



  • 1 Mason Hill Cattle Beef Ossu Buco
  • Salt, pepper and Paprika


  • 1 cup fresh cranberries. Rough chopped.
  • 1.5 cups red wine
  • 1 Tbls Worcestershire sauce
  • 1 Tbls sugar
  • 2 sprigs rosemary
  • 2 cups beef broth
  • 2 cloves minced garlic


  1. Preheat smoker to 180 dg.
  2. While preheating coat Osso Buco with Salt, pepper, and paprika to taste.
  3. Place in smoker for 1.5 hours.
  4. During this hour make the braising sauce
  5. Combine all sauce ingredients in a medium saucepan and simmer until cranberries and rosemary have softened and bloomed
  6. Strain and set aside
  7. After the osso buco has been in the smoker for 1.5 hours remove and place in and aluminum pan. Pour in braising sauce until beef is cover 1/3 to ½ way. Cover pan with foil and return to smoker.
  8. Increase smoker temp to 350 dg.
  9. Cook until meat probes with no resistance or falls apart depending on whether you want to slice or shred. Approximately 1-2 hours.
  10. Transfer the sauce to a pan and reduce until thickened to liking.
  11. Plate, drizzle with glaze, and serve with your favorite sides. Try a Creamy gouda polenta.