Venison Osso Buco

Ingredients

• 3 tbsp olive oil
• 4 x 250g-300g venison osso buco (cut from the hind shank)
• 1 onion, peeled and finely chopped
• 3 garlic cloves, finely crushed
• 1 tbsp oregano leaves, finely chopped
• 2 bay leaves
• 250ml medium bodied red wine
• 1 x 400g tin chopped plum tomatoes
• maldon salt and freshly ground black pepper
• 6 tbsp finely chopped flat leaf parsley
• zest of 1 lemon
• 2 garlic cloves, finely crushed
• 6 anchovy fillets in oil, finely chopped (optional)
• 50g pine nuts, lightly toasted and finely chopped