Venison Osso Buco
This recipe is one of my all-time favorites! Osso buco is an Italian dish that traditionally braises veal shanks. We love using wild game for the deep, full flavors it produces.
Venison Osso Buco
Broken Arrow Ranch
Rated 3.0 stars by 71 users
Category
Entrée, Wild Game
Cuisine
Italian, Wild Game
Servings
4-6
Prep Time
30 minutes
Cook Time
4-6 hours
Ingredients
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2 tsp fresh thyme
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1 tsp fennel seed, crushed
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1/2 tsp coriander, ground
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2 Tbsp butter
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2 Tbsp olive oil
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Kosher salt & black pepper
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4 lbs Broken Arrow Ranch Venison Osso Buco
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(Also works with Whole Venison Shanks)
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1 large onion, finely chopped
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1 large carrot, finely chopped
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2 medium celery stalks, finely chopped
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2 large garlic cloves, finely chopped
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3/4 cup red wine, preferably Burgundy/Pinot Noir or Zinfandel
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14.5 oz can of diced tomatoes, drained (or 2 fresh tomatoes, diced)
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4 cups beef broth
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2 bay leaves
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1 tsp fresh rosemary, chopped
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Corn starch (optional)
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3 Tbsp chopped fresh flat-leaf parsley
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1 large garlic clove, minced
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1 tsp finely grated fresh lemon zest
Herb Rub
Osso Buco
Gremolata
Directions
Preheat oven to 275°F. Season meat with salt and pepper. Combine the herb rub ingredients and rub the mixture on all sides of the meat.
On the stovetop heat a braiser or large dutch oven over medium-high heat. Add butter and olive oil to pot then, working in small batches, brown osso buco on both sides. Remove browned osso buco to a platter. Reduce heat to medium and sauté onion until golden brown, adding a little more butter/olive oil if necessary. Add carrot and celery and sauté until tender. Add garlic and sauté 1 minute (don’t let it burn). Add red wine and deglaze the pot by scraping up the fond (the crusty bits) with a wooden spoon or spatula. Add tomatoes, beef broth, bay leaves, and rosemary to pot. Return the osso buco to the pan along with any accumulated juices.
Cover the pot and cook in the 275°F oven until meat is tender, at least 4 - 6 hours. When tender a fork or knife will easily pierce the meat and separate it. If meat is not tender just keep cooking. There is no such thing as tough osso buco, just osso buco that hasn’t been cooked long enough.
When the osso buco is tender remove them from the pot onto a warm platter. Reduce the remaining pan juices by about half on the stovetop over high heat. If necessary, the sauce can be thickened with a water and cornstarch slurry or beurre manie (softened butter and flower mixture).
Prepare gremolata by mixing together parsley, garlic and lemon zest in a small bowl.
Serve osso buco topped with sauce and gremolata. Osso buco goes well with “white” creamy sides such as risotto, polenta, bean puree, or simply creamy mashed potatoes.
Recipe Note
I find braised dishes are even better when allowed to “rest” overnight. The meat is more tender and the flavors have blended. If possible, make a day in advance, store overnight in the refrigerator, then reheat when ready to serve.
