Heat the smoker to 275F degrees with cherry wood (or hickory). Season the Wagyu Osso Buco on all sides with salt, pepper, garlic powder, onion powder and ground thyme.
Place the meat on the smoker over indirect heat and lid closed for roughly 2 1/2 hours.
Place a large seasoned cast iron pot on the stove over medium heat. Heat the vegetable oil. Add the celery, onions, carrots and garlic and sauté, until tender. Add the remaining ingredients and stir to combine. Place the Wagyu osso buco in the pot.
Increase the smoker heat to 300F degrees. Place the cast iron pot on the smoker and cover with a lid for 2 hours.
Using two forks, shred the Wagyu, removing the fat, gristle and bones. Mix with the sauce.
Serve over mashed potatoes, polenta, cheesy grits, or pasta. If you’d like to make this easy and delicious recipe, you can find the Wagyu Osso Buco here.
From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.”