Venison Osso Buco with Tomatoes, Olives, and Herbs

Main Ingredient: Chicken Game Venison Tomatoes
Course: Various Main Dishes
Yield:

Venison Osso Buco with Tomatoes, Olives, and Herbs ingredients

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 T olive oil
4 c yellow onions -- sliced
4 T garlic, chopped
2 c Celery, diced
2 c Carrots, diced
3 c Plum tomatoes, diced
5 c Rich Venison Or chicken stock
2 1⁄2 c Dry red wine
2⁄3 c Nicoise Or Kalamata olives* -- whole
2 t Fennel seeds
1 T Fresh Oregano Or -- minced
1 t Dried oregano
1 1⁄2 t Fresh thyme Or -- minced
1 t Dried thyme
1 t Serrano Chile Or -- seeded and minced
1⁄2 t Red chile flakes
Garnish-
Fresh Herb Sprigs
--Lemon Zest Mix--(Gremolata):
2 t Lemon Zest -- Grated
2 t garlic, minced
2 T fresh parsley -- minced

Cooking Venison Osso Buco with Tomatoes, Olives, and Herbs

1. Preheat the oven to 350=B0F=20 Dredgei the venison shanks in flour and shake off excess.
2. Seasoni with salt and pepper.
3. In a deep flameproof casserole or Dutch oveni, 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. Sautei 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.
9. Uncover and cook 30 minutes more or until the venison is very tender.
10. Remove the shanks and set aside.
11. Straini the braising liquid and reserve the vegetables.
12. Degrease the braising liquid and return it to the casserole.
13. Over high heat, cook the liquid until reduced to a light sauce consistency.
14. Return the meat and vegetables to the casserole and heat through.
15. Adjust seasoning with salt and pepper.
16. In a small bowl, combine the ingredients for the gremolata.
17. Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around.
18. Sprinkle with the gremolata and garnish with herb sprigs.
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