Wild Game Osso Buco
A spin on the classic Italian dish made with slow-braised wild game shanks simmered in a rich vegetable and red wine stock, creating a fall-off-the-bone-tender dish that is sure to impress!
Osso Buco literally translates to “bone with a hole” in Italian, referencing the hole in the middle of the cross-cut shank bone, typically made with veal but today I'm making it with moose shanks. And let me tell you, the marrow alone should be all the reason you need to try this dish. Absolutely insane.
This dish does take a bit of time but trust me, it’s worth the effort. Make this for any special occasion, holiday, or date night to impress your companion(s). If not using wild game (like moose, elk, or bison), you can absolutely use veal shanks, you just may want to double the portion as they will be smaller than what I’m suggesting in the recipe below. Enjoy my friends!
Other Delicious Dinners
Wild Game Osso Buco
A spin on the classic Italian dish made with slow-braised wild game shanks simmered in a rich vegetable and red wine stock, creating a fall-off-the-bone-tender dish that is sure to impress!
Ingredients
- 2 large shanks (moose, elk, bison, etc.)
- 1 Tbsp olive oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 large carrot, diced
- 1 rib of celery, diced
- 2-3 garlic cloves, diced
- 2 Tbsp tomato paste
- ~3 cups chopped fresh tomatoes
- ~1 cup red wine (measure with your heart)
- 3 cups chicken or beef stock
- 2 bay leaves
- 1 bunch Italian parsley
- 10-12 fresh thyme sprigs
- Salt and pepper, to taste
- Zest of 1 lemon
- 1 garlic clove, finely minced
- 1/4 cup finely chopped parsley
Instructions
- Preheat the oven to 325F. Generously season the shanks on both sides with salt and pepper. Add flour to a small plate and then dredge the shanks on both sides in the flour, shake any excess off.
- In an oven safe pot, heat the olive oil on medium high heat and then sear the shanks on all sides until they get that beautiful golden crust, about 3-5 minutes per side. Remove from the pan and then add the onions, carrots, celery, and garlic and cook for a few mins.
- Then add tomato paste and cook for another few mins. Deglaze with red wine and then add the stock, chopped tomatoes, bay leaves, and fresh herbs. Bring to a simmer and add back the shanks.
- Cover with the lid and bake in the oven for 2.5-3 hours until tender. Note: check around 1.5 hours to make sure not too much liquid has evaporated, add additional water if needed. Meanwhile, mix the ingredients of the gremolata together in a small bowl.
- Serve osso buco over mashed potatoes and top with the fresh gremolata.
