Venison Osso Bucco served over garlic and bacon mashed red potatoes. This leg shank is what most people would grind into hamburger...oh no my friends, this is one of Nature's greatest gifts to you if you cook it properly. #amazing #forktender #bambitastesgreat
I've not eaten osso bucco. Purchased and grilled a shank cut from beef once testing different cuts- meat and good flavor but incredibly tough and sinewy. I have to think this is a slow cook situation. It looks amazing.
#1 Save leg shanks from your deer Cut 6 peeled carrots into 1" pieces Cut 6 stalks of celery into 1" pieces Cut 1 or 2 sweet onions into quarters Separate a head of garlic cloves and cut them in halves 1 Heaping Table spoon of tomato paste 3 bay leaves Several shakes of Worcestershire sauce 1 can of beef broth 1 cup or 2 of cheap red wine You want enough liquid to cover about half way
Coat the shanks in flour and brown them in oil to get color not cook them Remove to a plate Add vegetables, and tomato paste to the oil and cook for a few minutes Put shanks in and cover with veggies Add the wine and broth to about half way Slow cook this in a covered baking dish for about 5 hours at 325 degrees. Low and slow is the secret to break down the connective tissues and make the meat fork tender. Check for liquid after 3 or 4 hours and add more if needed Serve over polenta or mashed potatoes
This was before covering it and going in for the 5 hour nap.
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