Osso Buco Delicioso
Roasted Venison Shank Recipe
Tis the season so we thought we’d post up a recipe for one of those cuts of meat that has received a bad rap over the years … the shank. Most hunters just grind them up for burger thinking that they are much too tough to cook any other way. Well … this Italian style Osso Buco recipe just might change your mind!
It’s a bit of a process but one that’s definitely worth the extended cooking time. Give it a try and let us know what you think … we’re guessing it will put your grinder out of business! 😉
Osso Buco Roasted Venison Shank | Ingredients:
- 2 Bone in Venison Shank (the Osso Buco!) 🙂
- 1 C Diced Carrots
- 2 Small Diced Onions
- ½ C Chopped Celery
- 4 Cloves Minced Garlic
- 1 Tbsp Tomato Paste
- 1 ½ C White Wine
- 3 C Chicken Broth (home made or low sodium is best)
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1 Tbsp Bacon Drippings
- Sea Salt & Fresh Ground Pepper
- 3 Stalks Rosemary
- 2 Tbsp Oregano
- 3 Bay Leafs
* use as much organic foods as possible, it really does enhance the flavour!
Osso Buco Roasted Venison Shank | Directions:
Preheat oven to 325 F. Rinse and dry venison shanks. Sprinkle both sides with salt and pepper. Put enough flour in bowl to dredge shanks in. Tie the shanks with string and dredge in the flour. Tying the shanks will hold them together once they are fully cooked.
Heat butter and olive oil in Dutch oven or roasting pan. I like to use the cast iron enamel pans that have lids and can go in the oven. Brown the shanks, approx. 5 minutes on each side.
Remove shanks from pan and set aside.
In same pan brown the onions and garlic. Once they are softened add the carrots and celery. Add more oil if needed. Cook the carrots and celery until they have started to soften, add the wine and the tomato paste. Let it simmer for a few minutes to allow the wine to reduce by almost half.
Move the vegetables aside and place the shanks in the bottom of the pan. Usually one side of the bone has a larger hole inside. Place the largest hole facing up. Spread the bacon drippings on the top of the shanks. Move the vegetables back so they are on top and around the venison.
Add the chicken broth and cheesecloth pouch. Make sure the herbs are immersed in the liquid to get the full flavour. Keep heating on the stove top until all the liquid is simmering.
Cover the pan and place in the oven. Check the amount of the liquid a few times as this is cooking to ensure the venison stays immersed. Add more broth or even some water if needed. Cook slowly until the meat falls off the bone. I cooked shanks approx 2 ½” thick for 5 hours.
That’s it ……. Osso Buco delicioso!
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