Mule Deer Osso Buco

1. Shank Preparation:

   • Dredge shanks in seasoned flour
   • Coating: Light, even dusting prevents lumpy sauce
   • Brown on all surfaces until golden

2. Soffritto Foundation:

   • Cook diced vegetables until soft and sweet
   • Patience: Proper vegetable cooking essential
   • Color: Light golden, not browned

3. Braising Liquid:

   • Deglaze with wine, scraping up browned bits
   • Reduction: Cook wine until nearly evaporated
   • Add stock and tomatoes, bring to simmer

4. Long Braising:

   • Cover tightly, braise at 325°F for 3-4 hours
   • Doneness: Meat should be fork-tender
   • Marrow: Should be soft and spreadable

5. Gremolata Finish:

   • Mix lemon zest, garlic, parsley just before serving
   • Traditional: Brightens the rich braised meat
   • Sprinkle over each portion

Service: With risotto Milanese or creamy polenta Wine: Italian reds - Barolo, Brunello, Chianti Classico