How to Make Venison Osso Buco | Field & Stream

Ingredients

• Two 3-inch cross-cut shanks, 5 to 6 ounces each, plus whatever shank is left of the shank you cut
• Kosher salt and freshly cracked black pepper
• 1 cup flour
• Olive oil
• 4 ounces gourmet blend of mushrooms (crimini, shiitake, and oysters) rinsed
• 1 tablespoon salted butter
• 28 ounces crushed tomatoes
• 2 cups beef stock
• 1 medium yellow onion, diced
• Two carrots, diced
• Two bay leaves
• Half a cup of red wine
• Four garlic cloves, roasted/fried
• 1 teaspoon ground thyme
• 1 teaspoon dry oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 3 cups water, boiling
• 1/2 cup grated parmesan
• Chopped fresh parsley for garnish (optional)