Ossobuco Milanese

Rating

5 stars (26 reviews)

Keywords

braises, elk, pork, venison

Ingredients

• 4 cross-cut shanks, (about 2-3 inches thick)
• Salt
• Flour for dusting
• 1/4 cup olive oil, (butter or bear fat)
• 1 onion, (chopped)
• 2 carrots, (chopped)
• 2 celery stalks, (chopped)
• 1/2 ounce dried porcini mushrooms (about a handful, chopped)
• 1 cup white wine
• 1 cup chicken, (beef or game stock)
• 1 28- ounce can crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Zest of a lemon cut into large strips, (white pith removed)
• 2 bay leaves
• 1/4 cup chopped fresh parsley, (for garnish)

Categories

• Main Course

Cuisine

• Italian

Reviews

• Chris on 2025-04-05 (5 stars):
  Delicious and served with the saffron risotto. Same white wine in both dishes. Large Mule deer buck so dish definitely needed more than 2 hours but I planned accordingly.
• Elaine on 2024-09-18 (5 stars):
  I made this with venison. I made enough to take to my neighbor, who helped me butcher the deer. My husband, who had never eaten deer, and was cringing at eating it, came home and ate 3 servings while I was in the shower. He didn't know it was deer. I had to cook another batch to share because he took the rest the next morning for lunch, even after he knew it was deer.
• Pen on 2024-08-04 (5 stars):
  Finally made "bunny buco". It came out great! It complimented the rabbit very nicely and was a big hit for dinner tonight. Because the rabbit is more delicate than other suggested meats. I only cooked it in the sauce for an hour. Took it out and let the sauce cook for another hour. I put the rabbit back in for 20 minutes just before serving it. I served it with polenta. All my guest loved it and asked when I will be cooking it again. On a side note. I have a friend whose grandmother would make him hassenpfeffer. He hadn't had it since she died over 30 years ago. Since I raise rabbits he asked if I would make it for him. I have never eaten hassenpfeffer. I had no idea what it should taste like. I poured over many, many recipes. Some you just knew the ingredients would clash or one particular flavor would over power the dish. I finally found one I thought would have a great flavor profile. I followed that recipe. He said it was the best he had ever had. I just realized it was your recipe. I was given your cookbook for my birthday last week and there it was. I can't wait to try out some of the others.
• Mike Neely on 2024-07-13 (5 stars):
  I didn't have elk, so I made this with locally raised beef. Absolutely delicious, the whole family loved it!
• Brad Roberts on 2023-09-02 (5 stars):
  Made with the shank of a large Indiana whitetail buck. Fall off the bone tender and delicious. 5 stars
• Ann & Shawn Bevins on 2023-03-05 (5 stars):
  We tried venison shanks, finally, using this recipe. I did not change a thing (except cooking for 3.5 hours as alternately suggested) and it was fabulous. Instead of risotto we just had rice using duck and mushroom stock instead of water and the whole thing was delicious. 4 shanks would have fed 6 or so because the dish is quite rich in my opinion. Thanks once again for a great recipe.
• Charlie Bevins on 2023-02-20 (5 stars):
  I made this with moose shanks for some friends of ours. The wife wasn’t a big fan of game meat. They both loved it! Thanks Hank!
• David Cooper on 2023-01-30 (5 stars):
  Spot on, fantastic recipe! Served it on/with risotto Milanese and included a gremolata for garnish. Amazing meal. Thank you!
• Jacquelyn Hartwig on 2022-12-25 (5 stars):
  This is the reason to keep your shanks! We cut them with a sawzall and freeze them just so we can make this recipe. It makes a lot of sauce to be prepared to have leftovers. Have made it with venison and elk shanks. Cooked 4 hours at 300 and everything comes out fork tender. Serve with polenta made in the insta pot and vegetable makes for a hearty dinner. I chop the onion, carrot and celery in the food processor all together. Use rehydrated morels for the chopped mushrooms. Thank you Hank for another wonderful recipe.
• Dave on 2022-08-09 (5 stars):
  I bought a dutch oven specifically for this recipe. Fantastic way to serve venison shanks.
• Chris on 2022-01-17 (5 stars):
  Delicious!!!! Great use of deer shanks!
• Jake Glotzbach on 2021-05-25 (5 stars):
  Never having ossubuco before I was a bit skeptical. Testimonials from friends talking this recipe up was enough encouragement for me to “sacrifice” two shanks from last years deer to try this recipe out. It did not disappoint and will absolutely be taking a seat in the “go-to” recipes for wild game. As always, thanks for another gem Hank!
• Tom Etheridge on 2020-10-01 (5 stars):
  Made this last night using elk and it was sensational! I cooked it an Instant Pot on high pressure for 1 hour followed by a natural release of the pressure and reduced the sauce a bit on the stove before serving it atop Risotto Milanese.
• Bob Faris on 2020-04-07 (5 stars):
  Made this two nights ago; with crosscut elk shanks. Followed the recipe with the exception of the carrots, which I didn’t have on hand. Still, it was the best quarantine meal I’ve had so far