Italian-style venison ossobuco

Here is a tasty recipe for Italian-style Ossobuco revisited with venison meat, for a rich and comforting dish. This traditional stew is perfect for game lovers!

Ingredients:

• 4 slices of venison shank (3-4 cm thick)
• 3 tbsp of olive oil
• 2 onions sliced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves of garlic chopped
• 1 can (400 g) of crushed tomatoes
• 1 cup (250 ml) of dry white wine
• 2 cups (500 ml) of game broth (or chicken broth)
• 2 bay leaves
• 1 sprig of thyme
• Salt and pepper, to taste

For the gremolata:

• 1 bunch of fresh chopped parsley
• 1 clove of garlic finely chopped
• The zest of one lemon

Preparation:

1. Sear the meat:
• Season the venison shank slices with salt and pepper.
• Heat the olive oil in a large casserole or heavy-bottomed pan.
• Brown the shank slices until golden on both sides (about 4-5 minutes per side). Remove them from the casserole and set aside.
2. Prepare the vegetables:
• In the same casserole, add the onions, carrots, celery, and garlic. Sauté over medium heat for 5-7 minutes, until the vegetables are tender and golden.
3. Deglaze with white wine:
• Pour the white wine into the casserole to deglaze, scraping the bottom well to collect the cooking juices. Let reduce by half (about 3-4 minutes).
4. Add the tomatoes and broth:
• Stir in the crushed tomatoes, broth, bay leaf, and thyme. Return the shank slices to the casserole, making sure they are well submerged in the liquid.
5. Simmer gently:
• Cover the casserole with a lid and let simmer over low heat for 2 to 2.5 hours, or until the meat is tender and easily falls off the bone.
6. Prepare the gremolata:
• Mix the chopped parsley, garlic, and lemon zest in a bowl. Set aside.
7. To serve:
• Serve the Ossobuco piping hot, garnished with gremolata, accompanied by Milanese risotto or creamy polenta.

Tip:

For an even more intense flavor, prepare this dish the day before and gently reheat it before serving. The meat will be even more flavorful and tender!