Osso Bucco

The dish Ossobuco alla Milanese or "Osso Bucco" comes from Milan, Italy and is traditionally made with braised veal shanks and dry white wine. This version uses the sliced venison shin/shank that we got from the "Taupiri Deli and Ice Cream" shop a couple of weeks ago and substitutes red wine for white. The gremolata is sprinkled on top at the end, as in the picture. The recipe will serve four or five.



Osso Bucco

10 slices of venison shin/shank about 3cm thick
1/2 a cup of plain flour
Salt and freshly ground black pepper
3 tablespoons of olive oil
1 1/2 onions, chopped
4-5 cloves of garlic, finely chopped
3-4 sticks of celery, diced (makes about 1 1/2 cups)
3 carrots, diced (makes about 1 1/2 cups)
1 tin of Delmaine whole roma tomatoes
2 cups of liquid beef stock
1 1/4 cups of red wine (we used Pinot Noir but any red wine that you like to drink would be fine)
12 Kalamata olives
1 teaspoon of fennel seeds
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 fresh red chilli, finely chopped

Gremolata

2 teaspoons of lemon zest
2 teaspoons of minced garlic
2 tablespoons of fresh parsley, finely chopped

Put the flour in a large plastic bag with a little salt and freshly ground black pepper. Add the venison pieces and coat with the mixture.
Heat a large, deep, oven proof casserole, add 2 tablespoons of olive oil and brown the venison on all sides.
Remove the meat and set aside then add the remaining olive oil and fry the garlic, onions, celery and carrots. Continue cooking until lightly browned and then add the tomatoes, stock, wine, olives, herbs and chilli.
Return the meat to the casserole ensuring the meat is covered with the vegetable mixture. Cover and place in your oven at 180C, cook for around two hours. After two hours remove the lid and cook a further 30 minutes to reduced the sauce until it is thick and tasty, taste and season if necessary.
Mix the ingredients for the gremolata in a bowl, plate the Osso Bucco and then sprinkle the gremolata over the dish. Serve with scalloped potatoes or what you will.
For the true carnivores among you, don't forget to suck the marrow out of the shin bones...ewww.