Venison Osso Buco

This tasty Osso Buco dish can be served with risotto, polenta, or pasta. I chose to pair it with Orecchiette pasta with black truffle oil, garlic and rosemary, which perfectly complimented this dish. If you cannot get your hands on venison, feel free to use veal or wild boar osso buco. Enjoy!

Ingredients:
Two 2 1/2 to 3 inch thick venison shanks, tied with cooking string
2 Tbs olive oil
1 onion chopped
2 medium-sized carrots chopped
1 large celery stalk  chopped
2 garlic cloves minced
1 cup chopped tomatoes (if from can,drain)
1 cup beef stock
1 cup dry red wine
Salt & fresh ground pepper

Directions:

Preheat the oven to 325. Heat the olive oil in a large enameled cast-iron casserole. Season the venison shanks with salt and pepper and pan sear over moderate heat until browned on both sides, about 6-8 minutes per side. Transfer the shanks to a plate and cover loosely with foil.
Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes and chicken stock and bring to a simmer over high heat.
Return the shanks to the casserole, making sure to center them in the middle of the vegetables, and add any accumulated juices from the plate. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a plate and cover. If necessary, reduce the sauce over high heat. Season with salt and pepper. Cut the strings off the shanks. Spoon the sauce on top and serve with your side of choice and a glass of full bodied red wine. Bon Appetit!