If you're not keeping your shanks, or simply grinding the meat, I hope this helps change your mind! This is a great "fancy" recipe to use your shanks, yet it's pretty simple to prepare.
See the video - Instant Pot Recipe | Venison Shank Osso Buco
Here's the recipe:
Venison Shank Osso Buco Recipe
1 tablespoon olive oil
4 venison shanks, cut across the bone into 2-3 pieces each, about 3 pounds
Kosher salt and fresh ground black pepper to taste
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
2 tablespoons tomato paste
3 sprigs rosemary, chopped
1/4 parsley, chopped
1 cup chicken broth
1/2 cup dry white wine
15 oz can diced tomatoes, undrained
Gremolata
2 cloves garlic, minced
zest of 1 lemon
1/2 cup parsley leaves
Sear the shanks in a cast iron skillet until browned on all sides - remove and set aside
Saute onion, celery, and carrot with olive oil until translucent. Add rosemary, parsley, and garlic for the last minute.
Transfer meat and vegetables to the Instant Pot. Deglaze the skillet with white wine, scraping to loosen any browned bits, and transfer over the meat and vegetables. Add tomato paste and stir all together. Add chicken stock, then pour the full can of diced tomatoes over the top of the mixture.
Set your Instant Pot to cook at high pressure for 50 minutes.
Prepare the gremolata by mincing garlic, lemon zest, and parsley together to form a loose mixture.
Once the cooking is complete, release pressure from the Instant Pot and serve the meat with a bit of the sauce from the pot and sprinkle with gremolata. I love to serve this dish with sweet potatoes, though it is traditionally served with polenta.
See the video - Instant Pot Recipe | Venison Shank Osso Buco
Here's the recipe:
Venison Shank Osso Buco Recipe
1 tablespoon olive oil
4 venison shanks, cut across the bone into 2-3 pieces each, about 3 pounds
Kosher salt and fresh ground black pepper to taste
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
2 tablespoons tomato paste
3 sprigs rosemary, chopped
1/4 parsley, chopped
1 cup chicken broth
1/2 cup dry white wine
15 oz can diced tomatoes, undrained
Gremolata
2 cloves garlic, minced
zest of 1 lemon
1/2 cup parsley leaves
Sear the shanks in a cast iron skillet until browned on all sides - remove and set aside
Saute onion, celery, and carrot with olive oil until translucent. Add rosemary, parsley, and garlic for the last minute.
Transfer meat and vegetables to the Instant Pot. Deglaze the skillet with white wine, scraping to loosen any browned bits, and transfer over the meat and vegetables. Add tomato paste and stir all together. Add chicken stock, then pour the full can of diced tomatoes over the top of the mixture.
Set your Instant Pot to cook at high pressure for 50 minutes.
Prepare the gremolata by mincing garlic, lemon zest, and parsley together to form a loose mixture.
Once the cooking is complete, release pressure from the Instant Pot and serve the meat with a bit of the sauce from the pot and sprinkle with gremolata. I love to serve this dish with sweet potatoes, though it is traditionally served with polenta.
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