Venison Osso Buco
Venison shank is one of the toughest cuts you'll ever work with. But braise it right and it turns into something incredible.
Still has bite, but melts in your mouth. That's what osso buco does.
I cooked Italian professionally for years before I started working with wild game.
The technique translates perfectly. Purists will argue about tomato paste versus tinned tomatoes, red wine versus white.
When you're cooking venison instead of veal, you need to adapt.
The Shank
Osso buco means "bone with hole." That marrow bone is the whole point. Use front shanks for venison.
They're smaller than hind shanks but they stay on the bone. Hind shanks fall apart and you end up with stew meat. Not what we want here.
Venison Butchering Diagram
Download my complete venison cut diagram showing every primal cut and the best cooking methods for each—from tenderloin steaks to ground shoulder.
The Sauce
I use both tomato paste and tinned tomatoes. Paste gives you umami. Good tinned tomatoes (San Marzano) add sweetness and acid that breaks down the meat.
Wine is where it gets interesting. Traditional recipes use white wine in Milan, red wine elsewhere.
For venison, red is the move. Barolo if you're splurging, Barbera if not.
Low tannin is key. Venison doesn't have the fat that beef does. Fat buffers tannins.
Without it, high-tannin wines taste metallic with game. Barbera and Barolo work because they're fruit-forward without the astringency.
Plating
Saffron risotto is traditional. I've made it hundreds of times. It works. But polenta is better.
The sweetness of the corn cuts through the rich meat in a way risotto can't.
That said, this dish is good enough to work with anything. Mashed potatoes, bread, whatever you have.
Low and slow in the oven. That's the trick. The meat should barely cling to the bone when it's done.
Slow Cooker Venison Osso Buco
Ingredients
Main
Gremolata
Method
- Mix the butter and flour together to make a beurre manié. Set aside.
- Season the venison shank generously with salt and pepper on all sides.
- Heat a good heavy pan over high heat and add the high temp oil. Brown the venison on all sides until deeply caramelized. Transfer to slow cooker.
- In the same pan, add the carrots and celery. Sweat for 5-10 minutes until softened.
- Add the onions and cook until translucent, about 5 minutes.
- Add the garlic and cook for 5 minutes. Transfer all vegetables to the slow cooker.
- Add half of the wine to the hot pan and reduce by about half, scraping up any browned bits. Pour over the ingredients in slow cooker.
- Add the tinned tomatoes, tomato paste, chicken stock, thyme, bay leaves, and lemon rind to the slow cooker. Reserve the remaining wine.
- Cook on low for approximately 6 hours.
- Add the reserved wine and cook for another 1-2 hours until the meat is fall-apart tender.
- Remove the meat and set aside. Strain the sauce through a fine mesh strainer, discarding the solids and removing the bay leaves and lemon rind.
- Pour the strained sauce into a pan and cook over medium heat. Whisk in the beurre manié a little at a time until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
- For the gremolata, combine the finely chopped parsley, minced garlic, and lemon zest in a small bowl.
- Serve the venison over risotto or polenta, spoon the sauce over the top, and finish with a generous sprinkle of gremolata.
Chef's Notes
Front shanks are preferred as they tend to have more connective tissue that breaks down beautifully during the long braise. Don't skip the searing step—that caramelization is essential for building depth of flavor.
The gremolata adds a bright, fresh contrast to the rich braised meat. Apply it just before serving to maintain its vibrant flavor.
Barolo or Barbera are traditional choices, but any full-bodied Italian red will work well.