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, 22 Oct 2025 05:20:13 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
40
High
Nutrition per serving
Calories1079.5 kcal (54%)
Total Fat24 g (34%)
Carbs84.4 g (32%)
Sugars10.4 g (12%)
Protein119.3 g (239%)
Sodium2350.8 mg (118%)
Fiber5.1 g (18%)
% 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
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