Braised Venison Shanks Osso Buco

Name: Braised Venison Shanks Osso Buco
Cuisine: Italian
Ingredients: Two shanks (about 5 lbs. total) cut into 2-to 3-inch-thick cylinders, tied around the middle with butcher’s twine; Kosher salt; Fresh ground black pepper; Flour for dredging; 3 tbsp. extra-virgin olive oil; 2 medium red onions, thinly sliced; 2 carrots, peeled and cut into ⅓" rounds; 1 rib celery, sliced into ⅓" pieces; 4 cloves garlic, sliced thin; 2 tbsp. tomato paste; 1 cup dry red or white wine; 2 qts. vegetable stock (or water); Leaves from 2 sprigs fresh thyme; 1 sprig fresh rosemary, chopped; Leaves from 2 sprigs fresh sage, sliced thin; ¼ cup flat-leaf parsley, chopped; Freshly grated Parmigiana Reggiano; Polenta (recipe below, or substitute store-bought and reheat according to the package instructions); Polenta; 4 cups water; Pinch kosher salt; l cup polenta or yellow cornmeal; ½ cup grated Parmigiano Reggiano; 2 tbsp. butter; Milk as needed

Instructions

This osso buco recipe turns the lowly shank into a fine-dining creation. You can use the shanks from any big game animal with equally great results for this osso buco recipe. When I’m butchering, I simply wrap my shanks in plastic wrap and freezer paper and then freeze them whole. When I’m ready to...

Updated at: Mon, 09 Dec 2024 04:08:00 GMT