Slow cooked venison osso buco

🧂 Ingredients

• 100 ml Canola oil
• 1 kg Venison osso buco

  (See note 1)
• Salt and Pepper to season
• 8 Shallots

  peeled
• 10 Cloves Garlic

  peeled
• 1 Carrot

  peeled, medium diced
• 1 Stick of celery

  medium diced
• 2 Anchovy fillets

  chopped
• 2 Bay leaf
• 1 Stick fresh rosemary
• 1 Small bunch fresh thyme
• 500 ml Red wine
• 350 ml Beef stock
• 1 tin cherry tomatoes
• 100 g Kalamata olives
• 1 small bunch Fresh parsley
• 1 clove Garlic

  minced
• ½ Lemon

  zest only

Instructions

• 1 Preheat oven fan forced to 150℃ / 300℉
• 2 Prep all the ingredients.
• 3 Heat a medium pan to a high heat, season the venison osso buco with salt and
  pepper and a drizzle of oil. Add to the hot pan and seal both sides giving a
  nice caramelised colour to the meat. Remove from the pan and repeat until all
  the venison pieces are sealed. Set aside.
• 4 Heat an oven-proof dish on the stovetop to a medium-high heat. Add a little oil
  then add the peeled shallots, garlic cloves, diced carrot, celery and lightly
  brown.
• 5 Now add the chopped anchovies, bay leaf, rosemary and thyme, stir through then
  add the red wine and reduce by half. Add the tinned cherry tomatoes and beef
  stock.
• 6 Return the sealed venison to the dish, along with any rested juices. Add the
  Kalamata olives and bring to a simmer. Ensure all the meat pieces are submerged
  in the sauce.
• 7 Cover with a lid and place into the oven. Cook for 3.5 hours or until the meat
  is tender and falling off the bone.
• 8 Wash the parsley under cold running water and shake dry. Using a sharp knife,
  chop finely.
• 9 Add the minced garlic and lemon zest and mix well.
• 10 Sprinkle over the osso buco.

Nutrition Info