Pronghorn Short Rib Osso Buco

Transform your pronghorn antelope into something spectacular with this classic Italian preparation. Through traditional braising, you'll achieve tender meat falling off the bone with rich marrow that will impress even the most discerning palates.

Milanese technique meets American plains

Italian Adaptation This preparation adapts the classic Milanese dish to pronghorn shanks, using traditional Italian braising techniques to transform tough cuts into luxurious dining.

Ingredients (Serves 6-8)

• 6-8 pronghorn shanks, cut 2" thick
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 onions, diced fine
• 3 carrots, diced fine
• 3 celery stalks, diced fine
• 6 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can San Marzano tomatoes, crushed
• 2 bay leaves

Gremolata:

• Zest of 2 lemons
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped

Traditional Osso Buco Method

1. Shank Preparation: Tie the shanks with kitchen twine to hold together during braising. Season generously with salt and pepper.

2. Soffritto Foundation: Brown the shanks, then sauté onion, carrot, and celery until soft and fragrant, about 5-7 minutes.

3. Braising Assembly: Add wine, stock, and tomatoes. Cover and braise at 325°F for 3 hours until tender.