Venison Osso Bucco Revisited

[chilerelleno]

So I find myself with my last bag of shanks from this deer season and once again revisiting a most delicious dish, Venison Osso Bucco.

My first experience this dish is posted here,
Venison Osso Bucco

I've had time to play with this a bit and make some changes, and now feel good about posting it smoked or not.

My major changes have been as follows.
No longer smoking the meat and less wine.
Now browning the seasoned flour dredged meat and deglazing the pan.
Using more of a more elaborate mirepoix, consisting of equal parts onion, carrots, celery, bell pepper and a good dose of garlic.
Using fresh herbs exclusively.

Ready to Start Cooking

Mirepoix
Sauteed in butter and olive oil.

Dredge the shanks in salt seasoned flour.
Brown in butter and olive oil.

Now deglaze the pan with Cabernet and beef broth

Add the meat back along with the mirepoix, add a bundle of fresh rosemary, thyme and basil and the zest of one lemon.

Now I bring it back to a boil on the stove before transferring to a preheated 375° oven for about 4 hours or falling off the bone tender.
And while that is cooking I'll take a break and decide whether to cook risotto, rice or taters to serve it over.

See y'all for dinner.

 

[normanaj]

Supper ready?I'm on my way!

 

[goldendogs]

The Master does again, looks superb

 

[David Halcomb]

Looks great!

 

[dls1]

Looks and sounds great Chile. Looking forward to the outcome.

Coincidentally, my wife went to the butchers this morning and returned with, among other things, 2 cross cut veal shanks, each a little under 1 lb. and about 1.5" thick with lovely marrow bones in the center. When I asked her what they were for, she said she was in the mood for osso bucco tonight so it looks as if you and I are doing the same thing, just 2 different types of shanks.

Around 25 years ago, we lived in Milan for 1.5 years which is "Ground Zero" for osso bucco. There, the traditional accompaniments for osso bucco are gremolada and Risotto alla Milanese, both of which are on tonight's menu along with a bottle of good Barolo.

Enjoy your meal. We're hoping to do the same.

 

[pc farmer]

This is gonna be great

 

[gmc2003]

Looks fantastic John,

Point for sure
Chris

 

[chilerelleno]

Dinner and Dessert was Great.
Served the Venison with Fried Taters

Exotic Fruit Salad
Longan, Lychee, Jackfruit, Kiwi, Mango, Pineapple, Banana and Macadamia Nuts drizzled with Honey.

 

[tallbm]

Magnificent!!!

Isn't it crazy how people will just throw that part of the deer away!?!?!

It has become my favorite part... yep over the backstrap and other cuts.
I don't osso buco mine but I do braise it like braised ribs with tomato, onion, and wine. It is so freaking amazing!

BTW, it seems that serving over rice beats butter noodles for me. Though I'm sure risotto would be great too but I never make risotto lol.

I think I'm down to 3 shanks left. I may cook them during the middle of the week now after seeing this post :)

 

[tropics]

Chile that looks great and Osso Bucco is one of my favorite ways to braise shanks. POINTS
Richie

 

[xray]

Man that looks delicious! I agree, getting a good sear and then scraping up those browned bits during the deglaze is a goldmine of flavor.

Like!

 

[tx smoker]

Wow Chile, you killed it again my friend. I've given up all hope of matching this one but sure will be making it soon The wife doesn't do venison but I bet I could figure something out that'd be outrageous. That looks simply superb!! Oddly enough, when you noted the side dishes you were considering and mentioned taters, that's the one that jumped out at me and it's what you decided upon. Great minds drink...er....uh...think alike This is another one that will go into my "GREAT MEALS BY CHILE" book where I save stuff you have posted. Points are certainly in order!!

firing up the printer,
Robert

 

[chilerelleno]

Supper ready?I'm on my way!

We missed you man, thought you were bringing the salad?

 

[TomKnollRFV]

An amazing meals as always Chile!

 

[chilerelleno]

The Master does again, looks superb

LMAO... Thanks.

Looks and sounds great Chile. Looking forward to the outcome.

Coincidentally, my wife went to the butchers this morning and returned with, among other things, 2 cross cut veal shanks, each a little under 1 lb. and about 1.5" thick with lovely marrow bones in the center. When I asked her what they were for, she said she was in the mood for osso bucco tonight so it looks as if you and I are doing the same thing, just 2 different types of shanks.

Around 25 years ago, we lived in Milan for 1.5 years which is "Ground Zero" for osso bucco. There, the traditional accompaniments for osso bucco are gremolada and Risotto alla Milanese, both of which are on tonight's menu along with a bottle of good Barolo.

Enjoy your meal. We're hoping to do the same.

Thanks, hope y'all have a great dinner too.

Looks great!

Thanks David.

 

[meatallica]

That's just a beautiful looking dish!

 

[chilerelleno]

This is gonna be great

Thanks farmer,
I don't know about great, but the results were pretty good.

Looks fantastic John,

Point for sure
Chris

Thanks Chris, appreciate it.

 

[chilerelleno]

Magnificent!!!

Isn't it crazy how people will just throw that part of the deer away!?!?!

It has become my favorite part... yep over the backstrap and other cuts.
I don't osso buco mine but I do braise it like braised ribs with tomato, onion, and wine. It is so freaking amazing!

BTW, it seems that serving over rice beats butter noodles for me. Though I'm sure risotto would be great too but I never make risotto lol.

I think I'm down to 3 shanks left. I may cook them during the middle of the week now after seeing this post :)

Thank you, not too shabby for something I used to give away.
Cook them shanks up, your recipe is on my list.

Chile that looks great and Osso Bucco is one of my favorite ways to braise shanks. POINTS
Richie

Thank you Richie,
one of these days I'll do a real Veal Osso Bucco.

Man that looks delicious! I agree, getting a good sear and then scraping up those browned bits during the deglaze is a goldmine of flavor.

Like!

Thanks Xray, it was a nice meal.
And ditto on the deglaze = flavor.

Wow Chile, you killed it again my friend. I've given up all hope of matching this one but sure will be making it soon The wife doesn't do venison but I bet I could figure something out that'd be outrageous. That looks simply superb!! Oddly enough, when you noted the side dishes you were considering and mentioned taters, that's the one that jumped out at me and it's what you decided upon. Great minds drink...er....uh...think alike This is another one that will go into my "GREAT MEALS BY CHILE" book where I save stuff you have posted. Points are certainly in order!!

firing up the printer,
Robert

Thanks Robert,
give it a go with most any tough cut of roast/shank.
I've done variations of it with, beef, venison and goat.

The fried taters just sounded good at the time to me, and everyone agreed at dinner that they were a good accompaniment.

 

[Winterrider]

I have never saved the shanks before. Friend gave me some last year. Made Osso bucco, turned out excellent I thought. Will always save them from here on in.
Fantastic looking meal Chili...
Like !

 

[chilerelleno]

An amazing meals as always Chile!

Thanks Tom.

That's just a beautiful looking dish!

Thanks man.