1Setup & Prepare
About This Recipe
Italian braised nilgai shanks with white wine, vegetables, and gremolata—elegant, restaurant-quality dish.
Cultural Context
(145 words) Osso buco, the Milanese classic of braised veal shanks, represents Italian cooking at its most elegant and flavorful. The name means "bone with a hole," referring to the marrow-filled cross-cut shanks that define the dish. Traditionally served with gremolata and risotto alla milanese, osso buco combines rustic ingredients with refined technique. Nilgai shanks adapt magnificently to osso buco preparation—the collagen-rich cuts braise into fall-off-the-bone tenderness while marrow enriches the sauce. This preparation has appeared at upscale wild game dinners and Italian-influenced Texas restaurants, proving exotic game can achieve fine dining status. Nilgai osso buco demonstrates that quality cuts and proper technique transcend protein type. The presentation—whole shank on plate with golden sauce and lemon gremolata—proves wild game deserves gourmet treatment and sophisticated preparation.
2Ingredients
Shopping List
3Cooking Instructions
- Preheat oven to 325°F. Tie butcher's twine around each shank to hold meat on bone during cooking.
- Season shanks with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat oil and butter in large Dutch oven over medium-high heat. Brown shanks on all sides, about 10 minutes total. Remove to plate.
- Add onion, carrots, and celery to pot. Cook for 8 minutes until softened.
- Add garlic and cook 1 minute.
- Add wine and simmer for 5 minutes, scraping up browned bits.
- Add tomatoes, stock, thyme, bay leaves, and lemon zest. Return shanks to pot, arranging in single layer.
- Bring to simmer, then cover and transfer to oven. Braise for 2-2½ hours until meat is fall-off-the-bone tender.
- While shanks braise, make gremolata by combining lemon zest, garlic, and parsley.
- Remove shanks to plates. Strain braising liquid, discarding solids. Reduce liquid over high heat to sauce consistency. Spoon sauce over shanks, sprinkle with gremolata, and serve with saffron risotto.
4Chef's Notes & Pairings
Chef's Notes
- Tying shanks prevents meat from falling off bone during long braise.
- Don't skip browning step—it creates essential flavor depth.
- Marrow is delicacy—encourage diners to scoop it out with small spoon.
- Gremolata's brightness cuts through rich sauce—don't omit.
- This dish requires time but delivers spectacular results.
Wine Pairing
Barolo or Barbera – Full-bodied Piedmont reds complement this northern Italian classic.
Nutrition Facts
(per serving) Calories: 525 | Protein: 54g | Fat: 24g | Carbohydrates: 18g | Iron: 7.8mg
