Venison Osso Buco with Tomatoes, Olives, & Herbs
Yield
16 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
venison steaks
center-cut, Osso Buco style, 2 inches thick |
* |
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
olive oil
|
|
| 946 | ml |
onions
yellow, chopped |
|
| 6E+1 | ml |
garlic
chopped |
|
| 473 | ml |
celery
diced |
|
| 473 | ml |
carrots
diced |
|
| 7.1E+2 | ml |
italian plum (roma) tomatoes
diced |
|
| 1.2 | l |
venison stock
or chicken stock |
* |
| 591 | ml |
red wine
dry |
*
|
| 158 | ml |
kalamata olives
or nicoise olives, whole |
*
|
| 1E+1 | ml |
fennel seeds
|
|
| 15 | ml |
oregano
fresh , minced |
|
| 5 | ml |
oregano
dried |
|
| 7.5 | ml |
thyme
fresh , minced |
*
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
serrano chiles
seeded and minced |
|
| 2.5 | ml |
red pepper flakes
|
|
| Garnish | |||
| 1 | x |
mixed herbs
fresh |
* |
| Lemon zest mix (gremolata) | |||
| 1E+1 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
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.
