As hunting season nears to an end, you may start wondering what delicious meal you will prepare with the buck that is now nicely portioned and packaged away in your freezer. Try out this Venison Osso Buco. The meat is tender and juicy and the meal is sure to keep your stomache warm as winter creeps closer.
6 Venison Shank Portions
¾ cup flour
1 tsp each of Kosher salt, black pepper, dried basil leaves
Olive Oil for pan
16 oz Diced canned tomato
½ cup red wine
1 cup chopped onion
1 cup chopped celery
2 cups sliced carrot, nice chunky pieces
6-8 Juniper Berries
2 cups venison or beef stock
4-5 sprigs Thyme
½ cup finely diced Parsley
¼ cup Lemon Zest
1 Garlic clove, diced
Put flour in a small bowl with kosher salt, pepper, and basil leaves. Mix well. Put on a piece of parchment paper or a plate. Take the shank pieces and dust well with the flour mix. Warm olive oil in a pan to medium high. Place the shank pieces in the pan, browning all sides till golden brown and crispy.
Place the shanks at the bottom of your crock pot.
Add onions, carrots, and celery to your pan, stirring in all the bits left from the shanks. Sprinkle with kosher salt, and place the thyme sprigs in. As it starts to sizzle and cook slightly, add the wine and stir. Add the tomatoes, juniper berries, and broth.
Add everything into the crock pot over the shank pieces. Cook on low for 6-8 hours, or until shank pieces are freely pulling away from the bone.
Take your Venison shanks out of the Crock pot and cover with tinfoil on a cutting board.
Remove thyme sticks from juices, along with the Juniper berries. Pour into a deep skillet, cook and reduce to 1/3 .
Mix your minced Parsley, minced Garlic, lemon zest and salt in a small bowl, set aside.
Place Venison Osso Buco on a plate and pour reduced sauce over top. Garnish the tops with your fresh Gremolata.
This dish is complimented very well with a Risotto alla Milanese, which is a delicious Parmesan, Saffron Risotto.