Braised Venison Shanks Osso Buco Recipe | Samsung Food App

Ingredients

• Two shanks (about 5 lbs. total) 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 tbsp. extra-virgin olive oil
• 2 medium red onions, thinly sliced
• 2 carrots, peeled and cut into ⅓" rounds
• 1 rib celery, sliced into ⅓" pieces
• 4 cloves garlic, sliced thin
• 2 tbsp. tomato paste
• 1 cup dry red or white wine
• 2 qts. vegetable stock (or water)
• Leaves from 2 sprigs fresh thyme
• 1 sprig fresh rosemary, chopped
• Leaves from 2 sprigs fresh sage, sliced thin
• ¼ cup flat-leaf parsley, chopped
• Freshly grated Parmigiana Reggiano
• Polenta (recipe below, or substitute store-bought and reheat according to the package instructions)
• Polenta
• 4 cups water
• Pinch kosher salt
• l cup polenta or yellow cornmeal
• ½ cup grated Parmigiano Reggiano
• 2 tbsp. butter
• Milk as needed