Savory Venison Osso Bucco
This Savory Venison Osso Bucco recipe transforms tender venison shanks into a rich, hearty dish that's perfect for sharing. The quality of the meat shines through in the slow cooking process, enhanced by the smoky essence of bacon and the aromatic blend of vegetables and herbs. Paired with a full-bodied red wine, the sauce coats the succulent meat beautifully, making it an unforgettable experience. Perfect for special occasions or a cozy dinner at home, this recipe is adaptable with versatile ingredients and can be easily swapped with veal if desired. Serve with creamy polenta or crusty bread to soak up the delicious sauce, and enjoy the depth of flavors that develop as it slowly simmers in the oven. Your dinner guests will be impressed by this exquisite dish that showcases the best of game meats and rustic Italian cuisine.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
venison shanks
8 (approximately 1 1/2 lbs)
smoked bacon
100 g (finely diced)
carrot
1 (finely diced)
celery ribs
2 (finely diced)
medium onion
1 (finely diced)
garlic cloves
6 (minced)
red wine
1 cup (full-bodied)
low sodium beef broth
1 cup
San Marzano plum tomatoes
24 ounces (canned)
fresh thyme
3-4 sprigs
black pepper
4 tablespoons
salt
2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a heavy-bottomed pot or Dutch oven, render the diced smoked bacon over medium-high heat until crispy. Once done, remove the bacon and set aside, leaving the rendered fat in the pot.
3
Pat the venison shanks dry with a paper towel and season both sides with half of the salt and black pepper. Sear the shanks in the bacon fat for about 5-7 minutes per side until browned. Remove the browned shanks and set aside.
4
In the same pot, add the finely diced carrot, celery, and onion. Sweat the vegetables over medium heat for about 2-3 minutes until they begin to soften. Then add the minced garlic and thyme sprigs, continuing to cook for another minute until fragrant.
5
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer with the vegetables, reducing it by half, which should take about 10-15 minutes.
6
Once reduced, add the beef broth and bring the mixture to a boil. Lower the heat and let it simmer until the broth is reduced by half, which should take another 10-15 minutes. Taste and adjust the seasoning with additional salt and black pepper as needed.
7
Return the venison shanks and the reserved bacon to the pot, followed by the can of San Marzano plum tomatoes. Using the back of a spoon, gently break up the whole tomatoes, incorporating them into the sauce.
8
Cover the pot with a lid and transfer it to the preheated oven. Allow it to braise for 1 hour.
9
After an hour, remove the pot from the oven, take off the lid, and carefully turn the shanks over in the sauce. Return the pot to the oven without the lid for an additional 45 minutes to 1 hour, or until the meat is tender and falling off the bone.
10
Once fully cooked, serve the dish by spooning the rich sauce over the venison shanks, ensuring each plate has a generous amount of the flavorful liquid.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Venison Osso Bucco?
It is a rich, hearty dish that transforms tender venison shanks into an Italian-style meal using a slow braising process with wine, tomatoes, and aromatics.
What cut of meat is used in this recipe?
The recipe calls for approximately 1.5 lbs of venison shanks, divided into 8 pieces.
Can I substitute the venison with another meat?
Yes, this recipe is versatile and the venison can be easily swapped with veal if desired.
What is the recommended oven temperature for braising?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How should the bacon be prepared?
You should use 100 grams of finely diced smoked bacon and render it in a heavy-bottomed pot until crispy.
Should I dry the venison shanks before searing?
Yes, pat the venison shanks dry with a paper towel to ensure they brown properly when seared.
How long should I sear the venison shanks?
Sear the shanks in the rendered bacon fat for about 5 to 7 minutes per side until they are browned.
What vegetables are used in the aromatic base?
The recipe uses a combination of finely diced carrot, celery ribs, and a medium onion.
How long should the vegetables be cooked?
Sweat the vegetables over medium heat for about 2 to 3 minutes until they begin to soften.
When should I add the garlic and thyme?
Add the 6 minced garlic cloves and 3 to 4 thyme sprigs after the vegetables have softened, cooking for an additional minute.
What is used to deglaze the pot?
One cup of full-bodied red wine is used to deglaze the pot and scrape up the browned bits.
How much should the red wine be reduced?
Allow the red wine to simmer and reduce by half, which typically takes about 10 to 15 minutes.
What type of broth is recommended for the sauce?
The recipe calls for one cup of low sodium beef broth.
How much should the beef broth be reduced?
After bringing the broth to a boil, lower the heat and let it simmer until reduced by half.
What kind of tomatoes are best for this Osso Bucco?
The recipe recommends using 24 ounces of canned San Marzano plum tomatoes.
How do I prepare the plum tomatoes for the sauce?
Use the back of a spoon to gently break up the whole tomatoes once they are added to the pot.
How long is the initial braising period in the oven?
The pot should be covered with a lid and braised in the oven for 1 hour.
What is the second stage of the cooking process?
After the first hour, remove the lid, turn the shanks over, and return to the oven for 45 minutes to 1 hour.
Why is the lid removed for the final stage of cooking?
Removing the lid helps the sauce thicken and allows the meat to become tender and fall off the bone.
What should I serve with Venison Osso Bucco?
It is delicious when served with creamy polenta or crusty bread to soak up the flavorful sauce.
How much salt and pepper are required?
The recipe uses 2 teaspoons of salt and 4 tablespoons of black pepper.
How do I serve the final dish?
Spoon the rich sauce generously over the venison shanks on each plate before serving.
Is this recipe suitable for dinner guests?
Yes, it is described as an exquisite dish that will impress guests with its depth of flavor and rustic Italian charm.
How much venison meat is used in total?
The total weight of the 8 venison shanks is approximately 1.5 pounds.
What role does the bacon play in the recipe?
The bacon provides rendered fat for searing the meat and adds a smoky essence to the final sauce.
What type of pot should I use?
A heavy-bottomed pot or a Dutch oven is ideal for this slow-braising method.
When should I adjust the seasoning?
You should taste and adjust the salt and pepper after the beef broth has reduced.
Can I use fresh tomatoes instead of canned?
While the recipe specifies canned San Marzano tomatoes for their specific flavor, you could use fresh if they are very ripe and peeled.
What makes the sauce so flavorful?
The flavor comes from the combination of rendered bacon, a slow-reduced wine and broth base, and the juices from the braised venison.
How many garlic cloves are in the recipe?
The recipe uses 6 minced garlic cloves to provide a strong aromatic base.