Venison Osso Buco

Name: Venison Osso Buco
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: American,Italian
Ingredients: 4 pounds venison osso buco, elk osso buco, or whole venison shanks; 1 to 2 pinches kosher salt; Freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, finely chopped; 3/4 cup red wine, preferably Burgundy, pinot noir, or zinfandel; 1 (14 1/2-ounce) can diced tomatoes, drained, or 2 fresh tomatoes, diced; 4 cups beef broth, homemade or packaged, not canned; 2 bay leaves; 2 teaspoons fresh thyme; 1 to 2 teaspoons cornstarch, optional; 3 tablespoons fresh flat-leaf parsley, chopped; 1 large clove garlic, minced; 1 teaspoon finely grated lemon zest

A classic Italian braise features venison shanks, offering a fuller, more robust flavor than traditional veal.

⭐ 4.3 (50 reviews) Prep: 20 minCook: 180 minTotal: 200 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American Italian

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Instructions

Preheat oven to 325 F. Heat a Dutch oven over medium-high heat on the stovetop and season venison shanks with salt and pepper.
Add butter and olive oil to the pot. Brown venison shanks 2 at a time on all sides, then transfer them to a platter.
Reduce heat to medium. Sauté chopped onion until golden, adding more fat if needed.
Add carrot and celery, sauté for 7 minutes until tender. Stir in 2 cloves chopped garlic and cook for 1 minute.
Stir in red wine to deglaze the pot. Add tomatoes, beef broth, bay leaves, and thyme. Return browned shanks and any accumulated juices to the pot.
Cover and braise in the oven for 2.5 to 3 hours, or until venison is fork-tender.
Remove shanks to a warm platter. Return pot to stovetop over high heat and reduce pan juices by half (about 5 minutes).
Thicken sauce if desired with a cornstarch slurry or a butter-flour mixture.
Combine parsley, 1 clove minced garlic, and lemon zest for gremolata. Serve shanks topped with sauce and gremolata.

Nutritional Info (per serving)

Calories: 354 kcal

Carbohydrate: 15 g

Cholesterol: 114 mg

Fiber: 3 g

Protein: 30 g

Saturated Fat: 6 g

Sodium: 856 mg

Sugar: 6 g

Fat: 15 g

Unsaturated Fat: 0 g