Venison Osso Bucco
Category: Main courses
- 30 ml of olive oil
- 1 onion, chopped
- 3 celery branches
- 2 kg of venison shanks
- ½ cup of flour
- 3 garlic cloves
- 2 bay leaves
- 1 bunch of thyme
- 300 ml of white wine
- 5 tomatoes, peeled, seeded and diced
- 6 cups of beef or game stock
- 2 bunches of fresh parsley, chopped
- 2 tablespoons of lemon or lime zest
Preheat the oven to 180°/ 350°F.
In a Dutch oven, heat the olive oil and sauté the onion with the celery.
Cover the shanks with the flour then add salt and pepper to taste.
In a skillet, heat the olive oil and brown the shanks on all sides.
Transfer the shanks to the Dutch oven then add the garlic, bay leaves, thyme, white wine, tomatoes and stock. Cover and cook for 2 hours. The meat should be extremely tender.
In a small bowl, mix together the parsley and zest. When plating, drizzle the shanks with the sauce and generously cover with the parsley and zest mixture.