2 lbs. veal and venison bones, finely cut (2-4oz. pieces) 4 oz. bacon, chopped 6 oz. carrot, large dice 6 oz. celery, large dice 6 oz. onion, large dice 2 cloves garlic, minced 2 Tbsps. tomato paste 2 cups red wine 1 /2 gal. water 1 /2 cup flour 2 Tbsps. salt 1 Tbsp. thyme 1 tsp. oregano 1 tsp. basil 1 tsp. marjoram 2 each bay leafs
BRAISED VEAL SHANKS (OSSO BUCCO)
6-8 each Venison Shanks(4-6 oz. each) 1 Tbsp. salt 1 /2 cup flour 2 oz. carrot, small dice 2 oz. celery, small dice 2 oz. onion, small dice 1 qt. veal sauce or vension (see above) 1 Tbsp. olive oil 1 Tbsp. caraway seeds 1 Tbsp. lemon zest (from rind only) 1 Tbsp. parsley
(to make sauce) Brown veal bones in oven, 400°F, approx. 30-45 min. Sweat bacon in large sauce pot. Brown vegetables in same pot with bacon. Add garlic and sauté 2 minutes. Add tomato paste and sauté one minute. Add red wine and reduce. Add remainder of ingrediants, bring to a boil, reduce to a simmer and cook a minimum of 3 hrs. (the longer the better but under 24 hrs.). Add more water if neccessary to retain a minimum of one half of the original amount of water added. (In other words make sure that you will end up with at least 1 qt. of sauce after straining).
Strain above mixture and remove excess grease. Bring mixture to a boil again and add slurry of arrowroot (approx. 1 oz.) and cold water (enough to liquify) to thicken mixture. Sauce consistency should coat the back of a spoon. Reserve.
(to make venison) Dredge vension shanks in flour. Salt lightly and sear over high heat in large braizing pan coated with olive oil. Brown shanks on both sides, and cover with vegetables and brown sauce.
Place in 375°F oven, covered, and cook until fork tender (approx. 1 1 /2 hrs.). Remove any excess grease and place on serving dish. Serve garnished with coarsely chopped zest, caraway and parsley.
Recipe from Andy Tenaglia, executive chef, Miller Park, Milwaukee (Sportservice).
