Venisonossobucco Recipes

Steps:

• Mix flour with salt and pepper, about 1/2 teaspoon each. Pat meat dry and dust with flour. Lightly brown bacon in a 4-quart casserole. Remove, leaving fat in the pot. Brown venison in fat on all sides over medium-high heat. Remove. Reduce heat to low, add oil, then onion, celery, parsnips and garlic. Cover and cook on low about 6 minutes, until vegetables are soft. Return bacon to pot and stir in allspice.
• Add cranberries, orange juice, molasses, wine and stock. Bring to a simmer, scraping bottom of pot. Return meat to pot, baste with sauce, top with thyme, cover and cook on low until meat is fork-tender, about 1 hour, basting a few times. Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Steps:

• 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
• 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
• 3. Preheat the oven to 350°F.
• 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
• 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
• 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
• 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
• 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
• 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
• 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Steps:

• Preheat oven to 350.
• Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
• Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
• Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
• Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
• Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
• Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
• Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
• Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
• Serve by spooning the liquid over the shank.

Steps:

• Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
• Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
• If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
• Add the stock and wine to the pan. Cook until bubbling.
• Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
• Add salt and pepper to taste.
• Reduce heat and cook for an hour or until meat is falling off the bones.