Caribou Osso Buco
Caribou Recipe
1Setup & Prepare
About This Recipe
Cross-cut caribou shanks braise until tender in aromatic tomato-wine sauce, creating rich, restaurant-quality results. The traditional gremolata topping adds bright, fresh contrast to the deep-flavored braise.
Cultural Context
This preparation adapts the classic Italian veal dish to caribou shanks, demonstrating how Old World techniques transform New World game. The method gained popularity in fine dining restaurants across northern Canada, where chefs showcase local ingredients using European classical training.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat shanks dry and season with salt and pepper. Dredge lightly in flour, shaking off excess. Preheat oven to 325°F.
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Browning: Heat oil in large Dutch oven over medium-high heat. Brown shanks on both sides, about 8 minutes total. Remove and set aside.
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Soffritto: Add onions, carrots, and celery to pot. Cook until softened, 8 minutes. Add garlic and cook 1 minute.
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Deglazing: Pour in wine, scraping up browned bits. Reduce by half.
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Braising: Add tomatoes, stock, bay leaves, and thyme. Return shanks to pot, arranging in single layer. Liquid should come halfway up shanks.
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Oven Cooking: Cover and transfer to oven. Braise 2-2.5 hours until meat is fork-tender.
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Gremolata: While shanks cook, mix parsley, lemon zest, and garlic for gremolata.
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Finishing: Remove shanks carefully (they'll be very tender). Reduce sauce if desired. Serve shanks with sauce, topped with gremolata.
4Chef's Notes & Pairings
Chef's Notes
- Handle braised shanks gently - they fall apart easily
- Gremolata must be added just before serving
- Traditionally served with risotto Milanese
- Make a day ahead for even better flavor
Wine Pairing
Italian Barolo or Barbaresco honors the dish's origins while complementing the rich caribou.
Nutrition Facts
Per serving: 445 calories, 50g protein, 20g fat, 18g carbohydrates. Excellent source of collagen and minerals.
