Venison Osso Bucco
Indulge in the rustic elegance of Venison Osso Bucco, a slow-braised masterpiece that transforms tender venison shanks into a meltingly flavorful dish. This hearty recipe combines the rich depth of red wine, aromatic herbs like thyme and bay leaves, and the comforting base of a vegetable medley, resulting in a sauce that’s as luxurious as it is satisfying. The venison is gently browned, then simmered in a velvety broth of stock, tomatoes, and wine until it’s fall-off-the-bone tender. Perfectly paired with creamy polenta, buttery mashed potatoes, or hearty egg noodles, this dish is elevated with a final flourish of fresh parsley and zesty lemon. Whether you're a fan of wild game or simply seeking a distinctive, gourmet dining experience at home, this Venison Osso Bucco is a show-stopping centerpiece that’s well worth the time.
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Recipe Information
Ingredients
- 4 pieces Venison shanks
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Beef or venison stock
- 1 14-ounce can Diced tomatoes (canned)
- 2 Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Preheat the oven to 325°F (165°C).
Season the venison shanks with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge each shank in the all-purpose flour, shaking off any excess.
Heat the olive oil and butter in a large, oven-safe Dutch oven over medium-high heat. Sear the venison shanks for 2-3 minutes on each side until browned. Remove the shanks and set them aside.
Lower the heat to medium and add the diced carrots, celery, and onion to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute until fragrant. Then, stir in the tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly.
Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 3-4 minutes to reduce the wine slightly.
Add the beef or venison stock, diced tomatoes, bay leaves, and thyme sprigs. Stir to combine, then return the venison shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the venison is fork-tender and falling off the bone.
Once cooked, carefully remove the venison shanks from the pot and set them aside. Skim any excess fat from the surface of the sauce, then simmer the sauce on the stove for 10 minutes to thicken slightly, if needed.
Return the venison to the pot to reheat for a few minutes. Serve the osso bucco over polenta, mashed potatoes, or egg noodles. Garnish with fresh parsley and a sprinkle of lemon zest before serving.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 33.2 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4984 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
