Shanks and Osso Buco - two great slow cook pieces. Osso Buco is best cut from the back shank. Again, the larger 55kg carcasses offer a superior cutting line for uniform 140 gram pieces.

Braised Venison Osso Buco - a popular Italian winter warmer!

You will need:

  1. 8 to 10 pieces  Hahndorf Venison Graded Osso Buco
  2. salt & freshly ground black pepper
  3. quality olive oil
  4. 2 brown onions  - diced
  5. 2 carrots - diced
  6. 2 sticks celery - diced
  7. 400 grams of peeled tomatoes
  8. 4 Bay leaves
  9. 2 generous glasses of white wine
  10. some flour

Pre-heat the oven 180C.  Combine the diced carrots, onions & celery into a large oven tray place in the oven and cook for 5 or 6 minutes.  Then add the  wine, bay leaves & tomato to the oven tray and further cook for 10 minutes.  While the oven is doing its thing,  heat a sturdy frying pan with some olive oil to frying hot.  Dust the Osso Buco pieces with some flour, then fry each piece in the hot oil each side to light brown. Transfer to the oven tray and season with salt & pepper to taste.  Cover the tray with baking baking paper and top with alfoil and cook on for a further 2 hours at 200oC.

Can be serve with steamed seasonal vegetables, or simply piping hot polenta.

Buon appetito!