AndrewOSpencer

Like many, I used to bone out the shanks of my whitetail deer and trim the fascia and cartilage and was left with just a couple handfuls of meat to grind. I hated to go to all that work.

Then I discovered, Osso Buco. Its originally a recipe from Milan, and its outstanding. My ingredients differ from the traditional method, I use red wine, venison, and mirepoix (celery, onions, and carrots).



Here are the ingredients:

Osso Buco

½ cup coconut oil or bacon fat rendered
Four Venison Shanks, cut into discs 1 ½ inch thick or not.
Table salt and ground black pepper
3 cups dry red wine
2 onions, diced
2 carrots diced
2 ribs celery diced
6 medium cloves garlic, minced
2 cups of venison, duck, or chicken broth.
2 bay leaves,
1 can (14 1/2 oz) diced tomatoes

Gremolata

6 cloves grated garlic
6 tsp grated lemon zest
1 ½ cup minced fresh parsley leaves

The rest of the recipe is over here: http://wp.me/p3bCKM-3O

What do you do with your shanks? Do you have a good Osso Buco recipe?

Murdy

I made this recipe using veal a few months ago:
http://www.simplyrecipes.com/recipes/osso_buco/
Very similar to your recipe, and yours looks great. I'll have to try it with venison. I note you don't dredge the meat in flour before cooking -- that might add a little richness to the sauce.

jerseyhunter

Gonna give it a whirl.

Here's my shank recipe, Venison instead of Lamb

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
Kosher salt and freshly ground black pepper
8 whole cloves garlic
2 tablespoons tomato paste
4 shanks (about 1 1/2 pounds each)
About 4 cups chicken broth, homemade or low-sodium canned
1 cup Red Wine
Directions
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat. Brown Shanks and remove to plate. Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes. Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
Lay Shanks in a single layer, over the vegetables in the Dutch oven. Add wine and enough stock to surround but not cover the shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered if not browned first, turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The meat will brown during the final stages of braising.) Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce. Transfer the meat to a plate.
Skim the fat from the surface of the braising liquid. Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible. Discard the vegetables. Degrease the sauce again if necessary and return to the Dutch oven. Simmer the sauce until reduced by about half. Return the shanks to the sauce, and warm gently over low heat. Taste the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a warm serving dish and serve.

AndrewOSpencer

Yea, I am definitely late to the Osso Buco party. Those recipes look good. Do give it a shot with venison. Its worth it.

HuntAway

My shanks get ground but this looks interesting. If I remember this fall I'll give it a go.

Thanks,

HA

Murdy

I made this recipe for Beer Stew last year using venison (calls for beef) and it came out great:
http://www.simplyrecipes.com/recipes...and_beer_stew/
I don't remember what beer I used, but it wasn't one that the recipe suggested (most likely Old Style, or maybe a heavier Canadian beer).

JoeA

When's supper? Reading the osso buccho recipe made my stomach rumble.