Venison Osso Bucco

This recipe incorporates the most under used part of any deer…the shank.  The shank is the part that exists below the knee of each leg of the deer.  I typically freeze my shanks whole.  When I am ready to cook them, I cut them into 2 inch section while partially frozen.  This makes the cutting process much easier.  I then wrap each section with butcher’s twine to keep the meat from falling off of the bone during the cooking process.

Four to eight venison shanks cut into 2” sections and wrapped with butcher’s twine

Flour to dredge shanks

Salt

Pepper

2 Tbsp. tomato paste

28 oz. can crushed tomatoes

Guidry’s vegetable mix

2 cups beef stock

1 cup red wine

Enough vegetable oil to cover the bottom of your dutch oven

2-3 dashes hot sauce

Seasoning to taste

Prepared starch of choice (pasta, grits, rice, or mashed potatoes)

Season your shanks with salt and pepper, then lightly coat your shanks in flour.  Using the vegetable oil, brown all sides of your shanks in cast iron dutch oven.  Once browned, transfer the meat onto a plate. Sauté your Guidry’s vegetable mix in the dutch oven.  Once your vegetables are translucent, add the remaining ingredients to the dutch oven.  Then add the browned shanks to the dutch oven.  There should be just enough liquid to cover the shanks (if not, you can add water to cover).  Cover and cook on low temperature for 3-4 hours, depending on the size of the shanks.  Remove from heat.  Carefully snip the butcher’s twine with a pair of scissors.  Serve over your desired starch.

Bon appetite

Jason Thornton

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