An Italian classic, osso buco braised low and slow in a hearty, rustic sauce of vegetables, fresh herbs, bone broth, and white wine leaving the venison to fall off the bone tender with buttery bone marrow for an added special treat. Pro tip: Toss in a parmesan rind to infuse the sauce for an added depth of umami flavor. Serve over creamy polenta for a more traditional dish or mashed potatoes.
RECIPE BY JORDAN CABATIC
- 2-2.5 lbs Venison osso busco
- 2.5 cups Venison bone broth
- 1.5 cups dry white wine (can also use red wine or replace with bone broth)
- 2 Tbsps tomato paste
- 3 inch piece of parmesan rind
- 4-5 garlic cloves, finely minced
- 2-3 shallots, finely chopped
- 1-2 celery sticks, finely chopped
- 1-2 carrots, peeled and finely chopped
- A handful of cremini mushrooms, finely chopped
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bay leaf
- Flour for dredging
- Olive oil
- 2 Tbsps butter
- Salt and black pepper to taste
- Grated parmesan cheese
- Parsley, finely chopped
- Zest of 1 lemon
- Note* Butcher’s twine can be used to tie around each shank to secure meat to bone
Pre-heat oven to 300°
Start by preparing the osso buco by using a paper towel to pat completely dry and tie the butcher’s twine securely around each piece. Season with salt and black pepper. Then lightly dredge each piece with flour and shake off any excess.
Heat a large dutch oven or pot with an oven-safe lid, on medium-high heat. Once the pot is hot drizzle a generous amount of olive oil.
Place osso buco in the pot and sear for about 3-4 minutes or until a nice brown crust is built on all sides (cook in smaller batches if necessary to avoid overcrowding the pot). Remove and set aside.
Add butter followed by shallots, carrots, and celery. Season with salt and pepper and continuously stir for about 5-6 minutes.
Next, add mushrooms and garlic for an additional 2-3 minutes. Then mix in tomato paste until fully incorporated.
Place meat back in the pot along with any of the meat juices and begin to pour in wine while gently scraping any of the browned flavorful bits from the bottom of the pot. Bring to a gentle simmer and allow to cook for about 3-4 minutes.
Slowly pour in the bone broth while stirring. Bring to a simmer. Then add rosemary, thyme, bay leaves, and parmesan rind. Cover with lid and place in the oven.
Allow cooking for up to 2 hours or until meat is tender, ensuring to check on it after an hour to make sure the liquid level is at least ¾ the way up the shank- Add more bone broth if needed.
Once the meat is fork-tender remove herbs and parmesan rind. Carefully remove osso buco shanks and place them on a platter. Cut off the twine and discard.
Pour sauce from the pot over the shanks and top with parmesan cheese, parsley, and lemon zest. Serve with polenta or mashed potatoes. Enjoy!