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Venison Osso Buco with Tomatoes, Olives, and Herbs

 

55

Yield

16

servings

Prep

30

min

Cook

3

hrs

Ready

4

hrs

 

Ingredients

16 venison steaks
center-cut, Osso Buco style, 2 inches thick
*
all-purpose flour
for dredging
*
kosher salt
*
black pepper
freshly ground
*
3 tablespoons olive oil
4 cups onions
yellow, chopped
4 tablespoons garlic
chopped
2 cups celery
diced
2 cups carrots
diced
3 cups italian plum (roma) tomatoes
diced
5 cups venison stock
or chicken stock
*
2 ½ cups red wine
dry
*
cup kalamata olives
or nicoise olives, whole
*
2 teaspoons fennel seeds
1 tablespoon oregano
fresh , minced
1 teaspoon oregano
dried
1 ½ teaspoons thyme
fresh , minced
*
1 teaspoon thyme
dried
*
1 teaspoon serrano chiles
seeded and minced
½ teaspoon red pepper flakes
*
Garnish
mixed herbs
fresh
*
Lemon zest mix (gremolata)
2 teaspoons lemon zest
grated
2 teaspoons garlic
minced
2 tablespoons parsley leaves
fresh, minced

Directions

Preheat the oven to 350℉ (180℃).

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.

Sauté 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.

Skim fat from 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 8529% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 62% Vitamin C 17%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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