ALLIES
INSTRUCTIONS
For the Shanks : 1 . Preheat the oven to 325 degrees F .
2 . Heat the oil in a large Dutch oven or wide pot over medium-high heat .
3 . Season the shanks with salt and pepper . Now dredge the shanks in the flour and shake off any excess .
4 . Add the shanks to the hot pot , and cook on all sides until browned . Cook in batches if needed to avoid steaming the meat .
5 . Remove the shanks and set aside . For the Braise :
ON
TABLE
THE
RED-WINE BRAISED VENISON OSSOBUCO By Chef Larry White , Wildgame Gourmet
Ossobuco is a soul-warming meal believed to have originated around the Lombardy region of Italy in the late 18th century , and it has stood the test of time . Ossobuco translates to “ bone with the hole ” in Italian . The hole is from the shanks of veal , pork , lamb or , in this case , venison being cut into disks that exposes the marrow , which renders out during the slow-cooking process and transforms the braising liquid into something magical that can be used to sauce the meat at serving time .
Prep Time : 20 min . Cook Time : 3-4 hrs . Serves : 3-4
1 . Lower the heat to medium . Add the onions , carrots , celery , garlic , fennel seeds , thyme , rosemary , bay leaves and one teaspoon of salt to the pot . Cook until softened , while stirring often , about 4 to 5 minutes .
2 . Add the tomato paste to the pot and cook for 2 minutes .
3 . Add the wine , scraping with a spoon to deglaze the pot .
4 . Return the shanks to the pot .
5 . Add enough chicken stock to cover the shanks about 3 / 4 of the way .
6 . Taste the cooking liquid and adjust with salt and pepper if needed .
7 . Cover and braise in the oven until the meat is fork tender , around 3 to 4 hours .
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• 2 tbsp . cooking oil ( with high smoke point like grapeseed )
• 4 venison shanks cut into 2-inch disks
• All-purpose flour , as needed for dredging the shanks
• 2 1 / 2 c . onions , thinly sliced
• 2 c . Barolo ( or another dry red wine )
• 2 c . carrots , diced
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• 2 c . celery , diced
• 1 tbsp . fennel seeds
• 10 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 cloves garlic , minced
• 2 bay leaves
• 1 / 4 c . tomato paste
• 7 c . chicken stock
• Salt & black pepper to taste
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13 . Remove from the oven once tender , cover and set aside while you make polenta and gremolata to serve with the shanks .
Larry White is a chef , hunter , avid outdoorsman and founder of The Wildgame Gourmet . For more ideas , and to sign up for more recipes , visit thewildgamegourmet . com .
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LARRY WHITE |
48 SPORTSMENSALLIANCE . ORG