• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Venison Osso Bucco

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
1,226
Location
North Alabama
I have been wanting to try osso bucco for a while. I just last year discovered how good the shank can taste and the Osso Bucco is the classic shank dish. I used the Meat Eater Osso Bucco recipe from their cook book.

You can also find it here on their website.


It’s almost exactly the same. I think it has sage added on the website version. I would have added the sage had I seen the website version before I cooked since I have fresh sage in the garden. Im sure it doesn’t matter much either way.



As far as how it tasted, Oh My Goodness. Absolutely delicious. It’s rich and tender. All that silver skin and tendons turned into meat butter, all fatty and gelatinous. I was even able to get the marrow out of the bone. WOW! So good. Highly recommend this recipe. My wife, who doesn’t eat deer generally, ate this and liked it.

FF964085-A9DC-407A-9355-E633976FCD3E.jpeg74C1828C-8F14-4159-A874-E44E62E81717.jpegCF800681-8588-4C08-8ECC-3EC7E76BB29A.jpeg7EA27A1E-78DF-44FA-AD0F-E782420D8E15.jpegC9389AAD-1A42-4546-903A-84AF96C082EF.jpeg24DC88E8-3044-4081-A7CF-67E542AD884D.jpeg730BA7D6-B350-4C7D-907C-5AD3D29D4A74.jpeg
 
I love this recipe...I made this last year (actually my wife did) and it was slap your momma delicious.
 
Yeah this is an awesome dish. Shanks are gold.
I still feel the guilt and shame of years of shank disrespect. As a young kid, my uncles who taught me to hunt, just chunked them as inedible trash or gave them to the dogs. So for a long period of time, I did the same. I have been converted and seek to share the love of shanks for all who will hear.
 
I just made a different recipe this week with shanks and it was mind blowing. I am a convert. I hated trying to trim shanks.

Speak up! My favorite is Hank Shaw’s recipie and it is amazing but I am getting a little tired of it.
 
I've been wanting to try this. For the last five or so years I've been cubing and tossing into the canner. Far better than trying to trim meet out of layers of silverskin.


I made this a few weeks ago. And it did not disappoint!
e79a5ea93017150f18752a789d608500.jpg
eabadb86351758c6a1e06e00ef13a466.jpg


Sent from my SM-N960U using Tapatalk
 
OMG I usually just chuck them. These look delicious!!!!
But for real, once you go shank, you never go back. Give it a try. Depending on the size of the deer, you can get 4-8 more portions of venison. It is also really good and tasty portions. Silky smooth and fatty tasting without actual fat. So tender when braised. Awesome for cold winter days. It really is one of my favorite parts of the deer now.
 
Speak up! My favorite is Hank Shaw’s recipie and it is amazing but I am getting a little tired of it.
If i get some time i will post the recipe. It involves harissa paste,cilantro,apricots and sour cherries,some cumin and coriander seed too. It is amazing how a change in approach can alter the attitude to a cut of meat. I want to take my friends shanks of their hands now. I have to make sure to never let them taste how good they are cooked slowly.
 
Had the leftovers for lunch. I wish I could post the video to show the tenderness and fatty/silky texture. Something magical happens to the silver skin, connective tissue and tendons. Here are some screen shots from the video.
16CA2866-68D9-4F1B-9C88-B37EF04C84B9.jpeg
05F84806-FC8E-4A14-AB8B-FAB683A0B0AC.jpeg
 
Back
Top