Advertisement

Venison Osso Bucco

December 09, 2017 10:06 AM

Josh Coletto finds his culinary muse at the Troy Farmers Market; this time preparing a Venison Osso Bucco with Roasted Winter Vegetables that rewards the hearty appetite.

Venison Osso Bucco with Roasted Winter Vegetables
by Chef Josh Coletto

Ingredients

Advertisement – Content Continues Below

Osso Bucco:

2# Venison Osso Bucco aka cross cut shanks (Highland Farm, Richfield Springs, NY)
4 Cloves Garlic, sliced
2 Onions, sliced (Denison Farm, Schaghticoke, NY)
1 Bottle Red Wine ( Coeur de Lion from Cascade Mountain Vineyard, Amenia, NY)
1 Bunch Thyme (Slack Hollow Farm, Argyle, NY)
Oil
Salt and Pepper
--------------------------------------------------------------------------

Roasted Vegetables:

2 Cups Brussels Sprouts, whole or cut in half for larger varieties (Cornell's Farm, Johnsonville, NY)
1 Red Onion, sliced (Denison Farm)
1 Bunch Hakurei Turnips, quartered (Denison Farm)
1 Bunch Radishes, halfed (Denison Farm)
2 Apples, sliced (Bulich's Creekside Farm, Leeds, NY)
2-3 Potatoes, diced (Bulich's Creekside Farm)
Oil to coat
Salt and Pepper to taste
---------------------------------
To Finish:
Mixed Herbs (thyme, rosemary, savory, parsley)
Extra Virgin Olive Oil (Dancing Ewe Farm, Granville, NY)

Directions
1. Preheat oven to 275 degrees. Season venison shanks liberally on both sides with salt and pepper. Preheat a heavy bottom pan (I like cast iron) over medium high heat. 
2. Add a little oil to the pan until it begins to shimmer. Place shanks in hot pan and brown on both sides until you have a nice dark brown crust, around 4-5 minutes on each side.
3. Add onions and garlic and stir about 2-3 minutes. 
4. Pour in wine. Shanks should be at least half covered, but it is okay if they are totally submerged. If there is leftover wine, drink it!
5. Add thyme sprigs and bring to a boil. Cover and place in oven for XX hours or until tender. 
6. While the venison is in the oven, cut all of your veggies and place in a bowl. Toss with oil, salt, and pepper. Set aside.  
7. When the venison is finished pull the pan from the oven, remove the shanks and place on a plate to hold. Cook the remaining contents of the pan on high heat and reduce the wine until there is about a cup left.
8. Turn the oven up to 450 degrees and place a sheet pan or cast iron pan in the oven to get hot. Once the oven has reach 450 degrees, toss your vegetable mixture onto the hot pan.
9. Stir after 8 minutes or when vegetables begin to brown. Remove from oven when potatoes are tender.
10. Plate with shanks first, then vegetables, finishing with the reserved wine sauce. Top with fresh herbs and a drizzle of good olive oil.

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Advertisement
Relay Media Amp
Advertisement
Advertisement
Saratoga Springs police look for those who hung Confederate flags on lawn jockeys

Schenectady's Stockade residents keep watchful eye on Mohawk River

Assembly members release new report on domestic violence prevention

Defense belittles bribe claim in trial of Cuomo's ex-aide

Albany Empire to be name of new arena football team

Advertisement