| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
New text im, Cooking rig |
8 |
Servings |
INGREDIENTS
| 16 |
|
Center-Cut, Meaty Venison Hind Shanks>>> Cut "Osso Buco" Style, 2 Inches Thick |
|
|
All-Purpose Flour For Dredging |
|
|
Kosher Salt |
|
|
Freshly Ground Black Pepper |
| 3 |
tb |
Olive Oil |
| 4 |
c |
Yellow Onions; sliced |
| 4 |
tb |
Garlic; chopped |
| 2 |
c |
Celery; diced |
| 2 |
c |
Carrots; diced |
| 3 |
c |
Plum Tomatoes; diced |
| 5 |
c |
Rich Venison Or Chicken Stock |
| 2 1/2 |
c |
Dry Red Wine |
| 2/3 |
c |
Nicoise Or Kalamata Olives*; whole |
| 2 |
ts |
Fennel Seed |
| 1 |
tb |
Fresh Oregano <<Or>>; minced |
| 1 |
ts |
Dried Oregano |
| 1 1/2 |
ts |
Fresh Thyme <<Or>>; minced |
| 1 |
ts |
Dried Thyme |
| 1 |
ts |
Serrano Chile <<Or>>; seeded and minced |
| 1/2 |
ts |
Red Chile Flakes Garnish– |
|
|
Fresh Herb Sprigs Lemon Zest Mix–(Gremolata): |
| 2 |
ts |
Lemon Zest; grated |
| 2 |
ts |
Garlic; minced |
| 2 |
tb |
Fresh Parsley; minced |
INSTRUCTIONS
Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake
off excess. Season with salt and pepper. In a deep flameproof casserole or
Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all
sides. Remove the shanks, wipe the casserole clean and add the remaining 1
tablespoon oil along with the onions, garlic, celery, and carrots. Saute
until lightly browned. Add the tomatoes, stock, wine, olives and
seasonings. Return the shanks to the casserole, scooping some of the
vegetable mixture on top of them.
Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more
or until the venison is very tender. Remove the shanks and set aside.
Strain the braising liquid and reserve the vegetables. Degrease the
braising liquid and return it to the casserole. Over high heat, cook the
liquid until reduced to a light sauce consistency. Return the meat and
vegetables to the casserole and heat through. Adjust seasoning with salt
and pepper.
In a small bowl, combine the ingredients for the gremolata.
Serve the venison shanks in wide-rimmed soup bowls and ladle the hot
braising liquid around. Sprinkle with the gremolata and garnish with herb
sprigs.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9613
Posted to MC-Recipe Digest V1 #228
Date: Sat, 28 Sep 1996 04:49:40 -0400
From: billspa@icanect.net (Bill Spalding)
NOTES : *Any oil-cured black olive to your taste may be used -
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