Venison Osso Buco with Tomatoes, Olives, and Herbs
16 Center-Cut, Meaty Venison Hind Shanks>>> --Cut "Osso Buco" Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons Olive Oil
Ingredients
- 16center-cut, meaty venison hind shanks>>>
- 4Cupyellow onions -- sliced
- 4Tablespoongarlic -- chopped
- 2cup celery -- diced
- 2cup carrots -- diced
- 3cup plum tomatoes -- diced
- 5cup rich venison or chicken stock
- 21/2 c dry red wine
Directions
- 1
16 Center-Cut, Meaty Venison Hind Shanks>>> --Cut "Osso Buco" Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Groun
- 2
Season with salt and pepper
- 3
In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides
- 4
Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots
- 5
Saute until lightly browned
- 6
Add the tomatoes, stock, wine, olives and seasonings
- 7
Return the shanks to the casserole, scooping some of the vegetable mixture on top of them
- 8
Cover the casserole and bake for 2 hours