Braised Venison Shanks Osso Buco Style Recipes
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
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- Preheat oven to 350 degrees. Dry venison shanks thoroughly with paper towels. Season liberally with salt and pepper, and dust with flour. Heat oil in a heavy-duty oven-safe pot (with lid, like a Dutch oven) over medium-high heat. Add venison, and brown evenly on all sides. Remove shanks from pot and reserve.
- Add onions, carrots and celery to the pot, and lightly brown. Add garlic and tomato paste, and cook for 2 minutes. Add 1 cup of stock, and stir bottom of pot to loosen bits. Return shanks to the pot, add wine, rosemary, thyme and bay leaves. Liquid should always cover the shanks about halfway. Add stock to correct level, and reserve any extra to add later, if needed. Cover and place in the preheated oven for 2½ hours. Check after about 1½ hours, and see if any additional liquid is needed. Add more stock and/or wine if necessary.
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