Venison Osso Buco Recipe

Venison shanks are one of the most under-utilized cuts of venison. I know I’m guilty of simply throwing them in the grind pile, relegating them to the “lesser” cuts. While they are a tough cut that is filled with silverskin, they evolve into something truly amazing when properly braised. Any tougher cuts can be amazing when slowly cooked, and the shanks are the best of the best. Venison osso buco will impress even the seasoned wild came fan, and it’s a dish that even those that don’t like venison will be sure to love.

VENISON OSSO BUCO RECIPE INGREDIENTS

Meat and Veggies and such

• All purpose flour (for dredging)
• Coarse sea salt
• Freshly ground black pepper
• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 2 venison shanks, cut into 1 1/2″ – 2″ discs – If your shanks are small, you can keep them whole, with just the ends cut off to expose the marrow
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 Tbsp. salt
• 1 Tbsp. tomato paste
• 1 can crushed tomatoes
• 1 whole orange
• 1 C. dry white wine
• 3-4 C. chicken or game stock
• 2 bay leaves
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig parsley
• 2 whole cloves
• 1 handful flat-leaf parsley, finely chopped
• 2 garlic cloves, minced
• Zest of 1 lemon
• Zest of 1 orange

 

VENISON OSSO BUCO RECIPE DIRECTIONS

1. BROWN THE SHANKS:  In a large dutch oven or other oven-safe pot, heat oil over medium-high heat. Pat your venison shanks dry, season with salt and pepper, and dust with flour. Brown the shanks on all sides for 3-4 minutes, then set aside.

2. START YOUR SAUCE:  In the same pan, melt the butter, and then add the onions. Saute the onions for 3-4 minutes, just until they start to turn translucent. Add garlic, carrots and celery and season with salt. This helps to draw the moisture out of the veggies. Saute until soft, about 7-8 minutes.

 

3. FINISH THE SAUCE:  Add the tomato paste to the veggies and mix well. You want to coat all the vegetables with the tomato paste. Cook 1-2 minutes to cook off the tomato paste.  Add the white wine, and reduce the sauce by about half, or around 4-5 minutes.

4. COMBINE:  Preheat your oven to 325° F. Return the venison shanks back to the pan, laying on top of the bed of vegetables. Space the shanks evenly in the pot in a single layer.  Zest the orange, and then squeeze the juice. Set aside the zest, you’ll use that later for the gremolata. Add the orange juice to your pan. Pour the crushed tomatoes over the meat and stir to combine.  Add enough stock to bring the liquid to the top edges of the venison shanks, and add your herbs. Taste the sauce, and season to taste with salt and pepper. Bring back to a boil, then put the lid on the pot, and put in the oven.

5. COOK IT DOWN:  Cook for at least 3-4 hours. Check every 20-30 minutes, turn the shanks and add more stock as needed.  If the liquid drops below halfway up the shank, add more stock. It’s done when the meat is fork tender, and pulls away cleanly from the bones.

6.  MAKE THE GREMOLATA:  Traditional Osso Buco is served with gremolata,  which is traditional Italian condiment made from parsley, lemon zest, and garlic. We’re adding in the orange zest to take it to another level.  Chop the parsley and garlic, zest a lemon, and add the orange zest from earlier. Mix to combine.

7.  SERVE IT UP:  And just like that, we’re done! Venison osso buco can be served with all sorts of sides. Risotto, polenta, couscous, or even mashed potatoes all make great additions to this delicious hearty dish.