Venison Osso Buco with Tomatoes, Olives, & Herbs
Submitted by jaeckerly
Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.
YIELD
16 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsOsso buco is traditionally made with veal shanks, but venison shanks are a natural swap. The lean game meat benefits enormously from the low, slow braising that this Italian technique demands, turning fork-tender after two and a half hours in the oven.
The braising liquid here is built for complexity: dry red wine, venison or chicken stock, diced Roma tomatoes, kalamata olives, fennel seeds, fresh oregano and thyme, and a hit of serrano chile for background heat. That combination creates a sauce that’s rich without being heavy, with the olives adding briny depth and the fennel a subtle anise note.
After braising, the liquid gets strained, skimmed, and reduced on the stovetop until it coats the back of a spoon. A bright gremolata of lemon zest, raw garlic, and fresh parsley sprinkled over each serving cuts through the richness and wakes everything up.
Pro Tips
- Brown the shanks well on all sides before braising. That flour-dredged crust creates flavor through the Maillard reaction and helps thicken the sauce later.
- Wipe the casserole clean after browning the meat and before sauteing the vegetables. Burnt flour bits will make the sauce bitter.
- The uncovered final 30 minutes concentrates the sauce and lets the top of the shanks develop some color. Don’t skip it.
- Make the gremolata fresh, right before serving. The raw garlic and lemon zest lose their punch quickly.
Variations
- Classic veal version: Use veal shanks instead of venison for a more traditional Italian osso buco.
- Polenta bed: Serve over creamy soft polenta instead of in bowls to soak up every drop of the reduced braising liquid.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Dredge the venison shanks in flour and shake off excess.
Season with salt and pepper.
In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides.
Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots.
Sauté until lightly browned.
Add the tomatoes, stock, wine, olives and seasonings.
Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.
Cover the casserole and bake for 2 hours.
Uncover and cook 30 minutes more or until the venison is very tender.
Remove the shanks and set aside.
Strain the braising liquid and reserve the vegetables.
Skim fat from the braising liquid and return it to the casserole.
Over high heat, cook the liquid until reduced to a light sauce consistency.
Return the meat and vegetables to the casserole and heat through.
Adjust seasoning with salt and pepper.
In a small bowl, combine the ingredients for the gremolata.
Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around.
Sprinkle with the gremolata and garnish with herb sprigs.
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