
By themeateater.com
Braised Venison Shanks Osso Buco
This osso buco recipe turns the lowly shank into a fine-dining creation. You can use the shanks from any big game animal with equally great results for this osso buco recipe. When I’m butchering, I simply wrap my shanks in plastic wrap and freezer paper and then freeze them whole. When I’m ready to...
Updated at: Wed, 02 Apr 2025 14:19:35 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
40
High
Nutrition per serving
Calories1074.6 kcal (54%)
Total Fat24 g (34%)
Carbs82.4 g (32%)
Sugars9.5 g (11%)
Protein119.5 g (239%)
Sodium2351.9 mg (118%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2venison shanks
cut into 2 - to 3 - inch-thick cylinders, tied around the middle with butcher’s twine

kosher salt

fresh ground black pepper

flour
for dredging

3 Tbspextra virgin olive oil

2red onions
medium, thinly sliced

2carrots
peeled and cut into 1/3" rounds

1 ribcelery
sliced into 1/3" pieces

4 clovesgarlic
sliced thin

2 Tbsptomato paste

1 cupdry red wine
or white

2 qtsvegetable stock
or water

2 sprigsfresh thyme
leaves from

1 sprigfresh rosemary
chopped

2 sprigsfresh sage
Leaves from, sliced thin

¼ cupflat-leaf parsley
chopped

Parmigiana Reggiano
Freshly grated

polenta

4 cupswater

kosher salt

polenta
or yellow cornmeal

½ cupgrated parmigiano reggiano

2 Tbspbutter

milk
as needed
Instructions
View on themeateater.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!