Venison Osso Bucco

Every time I make Osso Bucco I wish deer had more than four legs!

This simple to make venison recipe may look and sound difficult, but it’s actually quite simple. And for the non-hunters who are interested in giving venison a try, it’s usually easier to get shanks from your hunting friends and family than the more desirable cuts! This recipe can also be made with pork shanks, so check with your local butcher shop for availability.

Olive Oil

Venison Shanks- 2

Onion- diced

4-6 Carrots- peeled and diced

4 Stalks of Celery- diced

2 Garlic Cloves

1 1/2 Cup Dry Red Wine

3 Tablespoons of Tomato Paste

1 Bay Leaf

6-8 Thyme Sprigs

6 Cups of Stock

Begin by drying and salting the venison shanks. Heat a Dutch Oven on the stove till hot. Brown the shanks in the oil and set aside. Add the onion and garlic to the dutch oven and cook till the onions start to soften. Then add the carrots and celery. Cook for 2-3 minutes. Add the tomato paste and stir to smooth it out. Add the herbs and cook for 2-3 minutes. Add the wine and stock. Add the shanks back to the pot and bring to a boil. Once your pot is boiling, cover it and put it in a preheated 375° oven. Bake for 3 hours, stirring every hour to prevent burning.

I like to serve my osso bucco with a side of potato gnocchi. I keep it simple and buy premade gnocchi in the pasta section of my grocery store. I cook following the directions on the package but then I like to crisp them in a hot, oiled pan. This gives them a nice crunch and adds another texture to the dish.

I hope you give my Osso Bucco recipe a try! Enjoy!