Chef Eric Gephart hosted a block party and his Cheshire Pork Osso Buco was perfect for a big crowd! Now, you can impress your guests at your next backyard grillin’ party with this awesome recipe.

Cheshire Pork Osso Buco
Recipe by Chef Eric Gephart

Cook time: 7 Hours
Serves : 4


4 Cheshire Pork Shanks
3 Chunks of your favorite smoking wood
Seasoning of your choice
1 large white onion, Large Dice
1 large carrot, Large Dice
2 celery rib, Large Dice
3 garlic cloves, whole
1 cup dry white wine
6 cups chicken stock or low-sodium broth
1 bunch thyme sprigs
2 rosemary sprigs
2 bay leaves


Stabilize your grill at 250F.
Place you chosen smoking wood in the glowing embers. (We chose Apple for this cook).
Set up your grill for indirect cooking.
Season all sides of your shanks (we chose Atlanta Grill Company, Himalayan Sherpa for this cook).
Smoke shanks for 2 to 3 hours.
Place the vegetables in a pan.
Place smoked shanks on top of vegetables and add reaming ingredients.
Cover tray with a lid or aluminum foil.
Return to grill for another 4 to 5 hours until shanks are fork tender and falling apart. (internal temp of 206F).

(Optional) For an amazing sauce: Take the meat out (reserve in a warm place), strain the liquid and reduce it by half then add half the vegetables back in and blend together. Season to taste, pour back over the shanks.