Venison Osso Buco Style
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This elegant braised dish transforms tough venison shanks into fork-tender meat through slow cooking in white wine and aromatics, finished with bright gremolata. The Italian technique creates restaurant-quality results with rich, complex flavors and silky texture.
Cultural Context
This adaptation of the classic Italian braised dish applies Milanese techniques to venison shanks, creating a sophisticated preparation that transforms humble cuts into elegant cuisine. The dish demonstrates how classical European methods can elevate American game.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Dredge shanks in seasoned flour.
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Browning: Heat oil in Dutch oven and brown shanks on all sides. Remove and set aside.
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Vegetables: Sauté onion, carrots, and celery until softened. Add garlic and cook 1 minute.
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Deglazing: Add wine and scrape up browned bits. Add tomatoes, stock, and herbs.
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Braising: Return shanks to pot, cover, and braise in 325°F oven for 2-2.5 hours until fork-tender.
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Gremolata: Combine lemon zest, garlic, and parsley.
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Service: Serve shanks with braising liquid, topped with gremolata.
4Chef's Notes & Pairings
Chef's Notes
- The long braise transforms tough connective tissue
- Gremolata adds bright freshness to the rich dish
- Traditional accompaniment is risotto alla milanese
Wine Pairing
A robust Chianti or Barolo provides the tannins and complexity to match this rich, sophisticated dish.
Nutrition Facts
Per serving: 465 calories, 48g protein, 22g fat, 16g carbohydrates. Sophisticated preparation with deep flavors.
