Venison Osso Bucco

[chilerelleno]

One of the best things about these forums is the inspiring cooks shared here, the ideas, recipes, methods and more.
I've been meaning to do a Venison Osso Bucco since January, have had the shanks in the freezer ready to go.
Briggy's cook finally got me off my arse and on a mission in the kitchen to make some Venison Osso Bucco.

Venison Osso Bucco

Venison shanks from a young buck that my 12yr'ol son took earlier this year.
Smoked over Cherry for a few hours, smoker temp 250°, no IT taken as it really doesn't matter.

I started out with a traditional Mirepoix, but my Southern Boy kicked in and I added bell pepper.
I cooked my Mirepoix over high heat with both olive oil and butter to get some good browning on the vegetables.
Beef broth and stewed tomatoes
Instead of the traditional White wine I opted for Red to better compliment the Venison.
Then added in Rosemary, Thyme, Bay leaf and Lemon Zest.
Put the smoked shanks in a brought it to a boil for a few minutes, then transferred to an enameled roasting pan.

It is slowly braising in the smoker now (no smoke), stay tuned for the finale.

 

[mike243]

I'm watching buddy,normally feed the buzzards with them,shoulder get whacked into stew meat cause of all the silver skin and such,could use it in place of shanks

 

[crazymoon]

CR, I'm in! I cube my shanks and leave in the crockpot for an 8 hour stew, they melt in your mouth. I know your VOB will be delicious.

 

[Bearcarver]

Looking Mighty Fine, so Far!!
Be Back!!

Bear:)

 

[zippy12]

Chili UR killen it!

 

[chilerelleno]

I'm watching buddy,normally feed the buzzards with them,shoulder get whacked into stew meat cause of all the silver skin and such,could use it in place of shanks

Yeah, I usually give the shanks away to people who want them.
After a quick taste test and check on it a few minutes ago... Never again.

CR, I'm in! I cube my shanks and leave in the crockpot for an 8 hour stew, they melt in your mouth. I know your VOB will be delicious.

Coming along pretty good, the meat came off the bones just poking at it with wooden spoon.

Looking Mighty Fine, so Far!!
Be Back!!

Bear:)

Chili UR killen it!

Naw, it's already dead... :p
Thanks man.

 

[briggy]

Very nice Chile - well on your way, can't wait to see the finale.

 

[73saint]

I’m in for this! I’ve done it once, with Guinness beer and it was terrific. This looks even better!

 

[TomKnollRFV]

I actually looked for beef shanks today at the store that has them supposedly in stock. Never saw them...

Looking forward to hear how the venison version turns out. This is some thing I want to start doing during longer smokers because you can toss it on in the AM and know it'll be done around supper time with out worries.

 

[chilerelleno]

Okeydokey...

I will be making Osso Bucco again.
I'll probably not smoke whatever meat I use for it, I felt the smoke flavor was in conflict with the dish.
A quick browning as per the normal recipes will better serve with it's deglazing adding more flavor to the dish.
And browning with the flour contributes to the normal stew like consistency of the sauce, this was more a broth.
Another thing was the Red wine, I should've cut back on it, it too overpowered a bit, but it did go well with the venison.

Still, overall the dish was pretty darned good.
Always amazes me what low and slow cooking can do for transforming a tough piece of meat into succulent morsels.
The venison tender at 2.5 hours, it spoon tender and falling off the bones at the end of a 3.5 hours.
My wife said, this is just another version of Pot Roast.

You can see all the connective tissues broken down

I served it over mashed potatoes

 

[chilerelleno]

Very nice Chile - well on your way, can't wait to see the finale.

Here ya go Briggy, and thanks.

I’m in for this! I’ve done it once, with Guinness beer and it was terrific. This looks even better!

Thanks Saint.
Guinness sounds good, I was actually thinking about using some heavy cream in it, lots more butter and salt.

Looking forward to hear how the venison version turns out. This is some thing I want to start doing during longer smokers because you can toss it on in the AM and know it'll be done around supper time with out worries.

Here ya go Tom.

 

[pc farmer]

Oh man that looks awesome. Great job as usual. No smoke next time thou?

 

[chilerelleno]

Oh man that looks awesome. Great job as usual. No smoke next time thou?

Thanks Adam.
Nope, no smoke next time.
I gave the shanks about two hours of thin cherry smoke, and to me it just didn't work with the rest of the dish.

 

[pc farmer]

Thanks Adam.
Nope, no smoke next time.
I gave the shanks about two hours of thin cherry smoke, and to me it just didn't work with the rest of the dish.

Ok Your the boss. We get alot of venison around here.

 

[chilerelleno]

pc farmer
But, for me to really know whats what, I really need to make a 'By The Book' recipe of Osso Bucco as a baseline.
And then go from there with smoking it and other variations.

 

[TomKnollRFV]

Still looks good Chile :)

 

[gmc2003]

Looks darn good to me, even if I can't pronounce it.

Point for sure

Chris

 

[SmokinAl]

About all I can say is WOW & FANTASTIC!
Another great cook my friend!!
Al

 

[chilerelleno]

I'm watching buddy,normally feed the buzzards with them,shoulder get whacked into stew meat cause of all the silver skin and such,could use it in place of shanks

Mike, a great use for any shanks.
Every bit of tendon, ligament, silver skin and so on was rendered into tender deliciousness or dissolved into pure flavor.
Like I said, I normally give them away, never again. Heck, I'll be asking for them now.

 

[chilerelleno]

Still looks good Chile :)

Thanks, and tastes even better for breakfast.

Looks darn good to me, even if I can't pronounce it.

Point for sure

Chris

Thanks Chris
It is pronounced exactly how it looks, os-so bu-co

About all I can say is WOW & FANTASTIC!
Another great cook my friend!!
Al

Thanks Al, appreciate it.


And again, thanks to all those who inspire us to try a new recipe.