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Title: Venison Osso Buco With Tomatoes, Olives, And Herbs
Yield: 8 Servings

Ingredients

     16    Center-cut, meaty venison
           -hind shan
           (cut "osso buco" style, 2"
           -thick)
           All-purpose flour; for
           -dredging
           Kosher salt; to taste
           Freshly-ground black pepper;
           - to taste
      3 tb Olive oil
      4 c  Sliced yellow onions
      4 tb Chopped garlic
      2 c  Diced celery
      2 c  Diced carrots
      3 c  Diced plum tomatoes
      5 c  Rich venison or chicken
           -stock
  2 1/2 c  Dry red wine
    2/3 c  Whole Nicoise or Kalamata
           -olives
           (or other oil-cured black
           -olives)
      2 ts Fennel seed
      1 tb Minced fresh oregano
           (or 1 teaspoon dried
           -oregano)
  1 1/2 ts Minced fresh thyme
           (or 1 teaspoon dried thyme)
      1 ts Seeded and minced serrano
           -chile
           (or 1/2 teaspoon red chile
           -flakes)
           === GARNISH ===
           Lemon Zest Mixture -
           -{Gremolata}; see * Note
           Fresh herb sprigs

Instructions

* Note: See the "Lemon Zest Mixture - {Gremolata}" recipe which is
included in this collection.

Preheat the oven to 350 degrees
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 oiland 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 moreor 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 tothe casserole and heat through. Adjust seasoning
with salt and pepper. 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.
This recipe yields 8 servings.

Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show #
CR-9613 broadcast 09-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

09-25-1996

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Contributor: John Ash

Preparation Time: 0:00

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