Sitting down with Atwater’s Executive Chef, Jason Tsoris over the holidays, we talked a little bit about his favorite winter menu items. One of his all-time favorite winter recipes to prepare, and eat is Venison Osso Bucco. Due to it’s heartiness and it’s ability to warm you from the inside out, chef elected to share one of his favorites!
Recommended wine pairing: A light to medium red wine such as Pinot Noir.
Freedom Farms Braised Venison Osso Bucco
- 2 tablespoons canola oil
- 6 venison shanks cut 2 inches thick
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine
- 4 thyme sprigs
- 3 cups venison stock
- In a large skillet, heat the oil. Season the shanks with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 15 minutes. Transfer the shanks to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over high heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a simmer over medium heat.
- Preheat the oven to 350°. Transfer the shanks and stock to a large, enameled cast-iron casserole. Add the venison stock and bring to a boil. Cover and braise for 3 1/2 hours, until the meat is tender but not falling apart. Reduced by about half and the meat is very tender.
- Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the osso bucco. Enjoy!