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  • Adam Jones

Venison Shank Osso Bucco with Gremolata

Osso Bucco is a great way to take those cuts of meat that are a little less tender and make them into something that guests or your family request every time. This recipe can also be done with any roast or steaks from your wild game that you have leftover. A big selling point to me cooking this dish for others, is that it completely masks any "gameyness" which can turn people who've only had factory farmed protein off.

If you're not a hunter (if you know someone who does I'd guarantee they'd offer a little venison diplomacy to a non hunter) and still want to try, lamb shanks work just fine. Best of all, its really simple and the most difficult part is being patient while it works its magic in the oven.

For how flavorful and hearty this recipe is, theres really not that much in it. You'll need:

-a dutch oven style deep pan with lid

-carrots and/or sweet potatoes chopped into 1-1/12 inch pieces

-a chopped onion

-3-4 celery stalks chopped

-3-4 deer (or any hooved animal) shanks or a small roast

-garlic clove


-a small bunch of parsley

-spices: 3 bay leaves, thyme, +/- rosemary

-2 tomatoes

-one cup of red wine

- 28-32 oz beef broth

- 8oz tomato paste

Add a little cooking oil to your pan and brown your shanks (i suggest tying off with butchers twine) on all sides at medium high heat, then remove shanks from pan and set aside.

Add carrots or sweet potatoes, celery and onion to pan and turn down stove to a little less than medium heat. Cook until aromatic and onions are translucent.

Once those vegetables are cooked until slightly tender, add beef broth, tomato paste, and dice the tomatoes and add. Throw in your red wine and continue cooking for 12-15 minutes.

Preheat Over to 400

Then turn off heat pan, take the shanks and push them into the concoction to submerge. Add 3 bay leaves, a little salt, pepper, a couple dashes of thyme and or rosemary.

Put your lid on the dutch oven and cook for at least two hours.

While thats cooking, make your gremolata by finely chopping a small bunch of parsley, mincing a garlic clove and zesting a lemon into a small pile then tossing to mix.

After two hours, remove your shanks from the pan, remove butcher string and plate. I normally do a bed of mashed potatoes but polenta or cheese grits would be wonderful too.

Top with the vegetables from the dish, and add your gremolata to the top to create an upscale dish from a commonly discarded cut of an animal you harvested yourself.

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