Name: Venison Osso Bucco
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 Tbsp olive oil (30 ml); 4 venison shanks, cut 2-inches thick; coarse salt and freshly cracked black pepper; 2 Tbsp butter (30 ml); 1 large onion, peeled and chopped (250 ml); 3 carrots, peeled and chopped; 4 clove garlic, chopped; 1 cup red wine (250 ml); 1 cup beef or veal stock (250 ml); 3 sprig thyme; 2 bay leaves; 1 tsp juniper berries; 1 can of plum tomatoes, chopped; 1 Tbsp chopped fresh parsley (15 ml)

Yields

4 servings

ingredients

Tbsp olive oil (30 ml)

venison shanks, cut 2-inches thick

coarse salt and freshly cracked black pepper

Tbsp butter (30 ml)

large onion, peeled and chopped (250 ml)

carrots, peeled and chopped

clove garlic, chopped

cup red wine (250 ml)

cup beef or veal stock (250 ml)

sprig thyme

bay leaves

tsp juniper berries

can of plum tomatoes, chopped

Tbsp chopped fresh parsley (15 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325 degrees F.

Step 2

Season the venison shanks with salt and pepper. Heat the olive oil in a heavy pot large enough to fit all 4 shanks over high heat. Brown the shanks on all sides and remove from the pot.

Step 3

Reduce the heat under the pot to medium. Melt the butter and add the onion, carrots, and celery and cook until vegetables are lightly browned, about 8 minutes. Add the chopped garlic. Deglaze the pan with the red wine and put the browned shanks on top of the vegetables. Pour in the stock and add the thyme, bay leaves, and juniper berries. Season with salt and pepper and bring the liquid to a simmer. Tightly cover, and place pot in the preheated oven. Cook for about one and a half hours and then add the tomatoes. Continue cooking until the shanks are fork tender and falling off the bone, about 30 minutes longer. Uncover the pot and continue cooking until the liquid is reduced to a syrupy consistency, about 20 minutes longer. Stir in the chopped parsley.

Step 4

Serve the veal shanks with the reduced sauce.

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Venison Osso Bucco

ingredients

directions

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