Venison Osso Buco With Tomatoes, Olives, And Herbs

* Exported from MasterCook II *

Venison Osso Buco With Tomatoes, Olives, And Herbs

Recipe By : COOKING RIGHT SHOW #CR9613
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Tablespoons Olive Oil
4 Cups Yellow Onions -- sliced
4 Tablespoons 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 tsp Fennel Seed
1 tbsp Fresh Oregano <<Or>> -- minced
1 tsp Dried Oregano
1 1/2 tsp Fresh Thyme <<Or>> -- minced
1 tsp Dried Thyme
1 tsp Serrano Chile <<Or>> -- seeded and minced
1/2 tsp Red Chile Flakes
--Garnish--
Fresh Herb Sprigs
--Lemon Zest Mix--(Gremolata):
2 tsp Lemon Zest -- grated
2 tsp Garlic -- minced
2 tbsp Fresh Parsley -- minced


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

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NOTES : *Any oil-cured black olive to your taste may be used