Wild Boar Osso Buco

A classic Italian approach to wild boar that produces tender meat falling off the bone with rich marrow. This recipe uses traditional braising to bring out the best in your harvest, creating a memorable meal for family and friends.

Milanese technique meets American game

Italian Mastery Traditional osso buco uses veal shanks, but wild boar shanks provide superior flavor and larger portions while maintaining the dish's elegant character.

Ingredients (Serves 8)

• 8 wild boar shanks, cut 2" thick
• 1/2 cup all-purpose flour
• 1/3 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
• 2 sprigs fresh thyme

Gremolata:

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

Method

1. Dredging: Pat the shanks dry and dredge them in well-seasoned flour. Shake off the excess - you want just a light coating.

2. Browning: Sear the shanks in hot oil until they're golden brown on all sides. Take your time here - good color means good flavor.

3. Soffritto: In the same pot, cook your aromatic vegetables until softened until slightly caramelized around the edges, about 8-10 minutes.

4. Deglazing: Pour in the wine and scrape up all those browned bits from the bottom. This is pure concentrated flavor.

5. Braising: Add your liquids, cover tightly, and braise at 325°F for 2 1/2 to 3 hours until the meat is falling off the bone.

6. Gremolata: Just before serving, mix together fresh lemon zest, minced garlic, and parsley. Sprinkle this bright topping over the rich braised shanks.