Tuesday 1 January 2019

Venison Osso Buco

The first time I heard of osso buco was while watching MeatEater on Netflix.  It seems like no matter if I am watching the show or listening to his podcast, Steven Rinella never misses an opportunity to rave about the deliciousness of this particular dish.  So, I decided that with this year's white tailed deer I would have the butcher cut the shanks into 2" thick pucks so that I could try out this highly praised preparation of shank.

All I can say is that it did not disappoint!


I used a combination of a few recipes, including the recipe in "The Complete Guide to Hunting, Butchering, and Cooking Wild Game" by Steven Rinella as well as the recipe book that came with the Instant Pot, and some others online.



6 pieces of osso buco cut shank
2 carrots
2 stalks of celery
2 onions
5 cloves of garlic
1 bunch of parsley
2 sprigs of sage
4 sprigs of rosmary
1 tbsp of dried thyme ( I didn't have any fresh, but that would work better)
2 tbsp of tomato paste
1 litre of stock
1/2 bottle of dry red wine
olive oil
parmigiano reggiano to garnish

Clean, wash, and peel the veggies and herbs

Remove the stalks and ends

Finely dice the half of the parsley and the rosemary, as well as all of the sage, garlic, and onions
Cut the carrots and celery into even size chunks

Put about a half cup of flour in a dish and season with salt and pepper
Heat olive oil in a pan until just about to smoke

Dredge shanks in seasoned flour and brown all sides in pan
Add a sprig of rosemary to make oil fragrant
Put browned shanks in dutch oven or Instant Pot

 Saute onion, carrots, and celery in the pan

Add garlic once onions are translucent
Saute for another 2 minutes

Add vegetables to dutch oven or Instant Pot
Deglaze pan with half a bottle of red win

Pour wine into dutch oven or instant pot
Add tomato paste
Add stock until covered
Add chopped herbs

Slow cook in Instant Pot for 4 hours like I did or in a dutch oven with a light simmer, either on the stove top or oven

After the 4 hours on "Slow Cook" it wasn't fork tender yet, so I decided to pressure cook it for an additional 15 minutes until it was falling off the bone tender

Serve on a bed of polenta and garnish with parmigiano reggiano