How to Make Venison Osso Buco | Field & Stream

Name: 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); For the polenta:; 1 cup Bob’s Red Mill Corn Grits

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A lot of hunters don’t cook deer shanks, but if you save them you can make this recipe inspired by a classic Italian dish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fieldandstream.com.

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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)
For the polenta:
1 cup Bob’s Red Mill Corn Grits