RECIPE: Sous Vide Venison Ossos Buco
Often cut off the bone and tossed into the grinder, the venison shank is quickly overlooked for more popular cuts like the rib rack or tenderloin. But when kept on the bone, the venison shank offers a flavor profile that doesnʻt exist in any other cut. In this dish, Rich Malloy sous vides the Osso Buco shanks until the meat "almost" falls off the bone. The marrow and sinew released work themselves into a wonderfully rich, yet sweet, sauce. When served over polenta or rice, this dish is an amazing way to showcase a more elegant venison cut! Mahalo Rich!
Rich Malloy
Ingredients
- 1 bag venison Osso Buco Shanks
- 16 oz venison Bone Broth
- 1 medium carrot
- 1 medium white onion
- 1-2 stalks celery
- 2-3 garlic cloves
- 2 medium tomatoes or 1 can diced
- 1 cup red wine
- Freshly grated parmesan
- Fresh herbs (parsley, rosemary, basil, thyme etc.)
DIRECTIONS
First, set your Anova Sous Vide Precision Cooker to 180°F/82.2°C.
Take out your Osso Buco shanks and dry them off with a paper towel. Season generously with salt and pepper. Set aside.
While your shanks are resting, prep your veggies. Finely (and evenly) chop your carrot, onion and celery. If you are using fresh tomatoes, dice those as well. Mince then paste 2-3 garlic cloves (do not use the stuff in a jar!).
Add fat or cooking oil (I used bacon fat) to a large cast iron pan. When hot, give a hard sear on all sides to your shanks. Get a nice brown color throughout the shank and remove from the pan and lower heat.
Add your mirepoix (fancy word for carrot/onion/celery). Cook this trio down and add garlic halfway through. Continue seasoning with salt.
Once these start building a layer on your pan, deglaze with 16 oz Maui Nui venison stock. Once the stock has reduced by half, add 1 cup of red wine, reduce again. Add your tomatoes and let sauce simmer on lowest heat for 30 minutes. Add more salt as needed.
Add your shanks to a sous vide safe bag and add enough sauce to cover, will be about half the sauce. Submerge the shanks and sauce into the water bath and let it do its thing. Save additional sauce for STEP 8.
After 14 to 18 hours the shanks will be done, remove them from the bag and set aside, add cooking liquids to a pan. Reduce liquids until sauce becomes thick enough to coat a spoon, or thicker. Add as much extra sauce from STEP 7 as you would like.
To serve, place shank on top of rice or polenta, layer with extra sauce. Garnish with herbs and lots of Parmesan cheese. Enjoy!