This week we bring you another staple dish at Panorama Six82 created by Chef Juan Olivares, Venison Osso Bucco. This is a great dish to serve a large group of 6-8 people or even if you want some extra leftovers for the week. Chef Juan recommends you serve this with roasted brussel sprouts and parmesan risotto, but you can also get creative with your own sides!
So let’s get started.
- 5lb venison osso buco or elk (We try to be as local as possible with our ingredients including our venison which we get from Bonnie Brae Farms in Plymouth, NH)
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 large onion, fine dice
- 1 medium carrot, fine dice
- 2-3 ribs of celery, fine dice
- 4 large garlic cloves, fine dice
- ¾ cup red wine (pinot noir, burgundy)
- 14.5 ounces can of diced tomatoes drained (or 2 fresh tomatoes)
- 4 cups beef broth
- 3 bay leaves
- 1 tablespoon of fresh thyme, chopped
- 1 oz parsley, chopped
- 1/2 – 1 whole lemon, zested
1. First, take your favorite steak seasoning and rub it on the venison shanks. Let that sit for at least 1 hour.
2. Preheat your oven to 325 degrees Fahrenheit.
3. Heat up a big pan to medium-high heat. Coat the pan with olive oil and place the shanks down on the oil to sear for about 3-4 minutes on each side or until it’s evenly browned (it will still be raw on the inside and that’s ok!). Remove and place in a deep oven-safe pan.
4. Bring the pan down to medium heat; add the onion, carrot, and celery to the pan that was just used to sear the shanks. Sweat the vegetables, you may use some of the butter to prevent burning. Once the onion begins to turn translucent add the garlic, bay leaves, thyme, and parsley.
5. After the aromas begin the fill the room, you are ready to put in the red wine. Allow that to reduce by at least half to let the alcohol evaporate. While it is reducing it is important that you use a spatula or wooden spoon to help scrape and deglaze the pan of all the brown bits left behind by the venison after all that’s all flavor!
6. Add the tomatoes, leftover butter, and lemon zest. Stir for about two minutes.
7. Finally, pour everything over the shanks that have been resting in the deep oven-safe pan and add the beef broth. Cover the pan tightly with parchment paper then aluminum foil and place in the oven for about 4 hours. After 3 hours you can check on it, times vary depending on your oven. It is ready when it falls off the bone with no effort!
We hope you enjoy this dish as much as we do! The next recipe will be a vegetarian option, so stay tuned. Remember, Panorama Six82 is open for take-out and curbside delivery Fridays and Saturdays. View the most recent menu here.