Venison Osso Buco with Tomatoes & Olives
Yield: 8 Servings
16 Center-Cut, Meaty Venison Hind Shanks Cut "Osso Buco" Style, 2 Inches
All-Purpose Flour For Dredging
Freshly Ground Black Pepper
3 TB Olive Oil
4 c Yellow Onions -- sliced
4 TB Garlic -- chopped
2 c Celery -- diced
2 c Carrots -- diced
3 c Plum Tomatoes -- diced
5 c Rich Venison Or Chicken
2 1/2 c Dry Red Wine
2/3 c Nicoise Or Kalamata Olives whole
2 ts Fennel Seed
1 TB Fresh Oregano minced or 1 ts Dried Oregano
1 1/2 ts Fresh Thyme minced or 1 ts Dried Thyme
1 ts Serrano Chile seeded and minced or 1/2 ts Red Chile Flakes
Fresh Herb Sprigs
Lemon Zest Mix--(Gremolata):
2 ts Lemon Zest -- grated
2 ts Garlic -- minced
2 TB Fresh Parsley -- minced
Preheat the oven to 350F. Dredge the venison shanks in flour and shake off excess.
Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2
tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the
casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic,
celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives
and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture
on top of them. Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more
or until the venison is very tender. Remove the shanks and set aside.
Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and
return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce
consistency. Return the meat and vegetables to the casserole and heat through. Adjust
seasoning with salt and pepper.
In a small bowl, combine the ingredients for the gremolata.
Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid
around. Sprinkle with the gremolata and garnish with herb sprigs.
Yield: 8 servings
Source: TV FOOD NETWORK
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