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Wild Game Masterclass with Mike Robinson

Episodes

Season 1 Episode 7

Fallow Osso Bucco

Season 1 Episode 7

Fallow Shank Osso Bucco Recipe

This is a wonderful warming dish using a much underused cut – the shank.

Serves: 4

Fallow Shank Osso Bucco Recipe

Ingredients

4 deer shanks – frozen
Olive oil - 4 fluid ounces
2 carrots
2 sticks celery
1 onion
4 cloves garlic
1 leek
1 1/2 pounds of heritage tomatoes
1 can of passata
Rosemary stalk
1 cup beef stock

Polenta Ingredients

1 pound dry fine polenta
½ pound butter
4 ounces heavy cream
Big handful of chopped Italian parsley
4 pints water
Salt

Directions

Start by sawing the shanks into 1-inch slices. You can use a home bandsaw or a handsaw if you let them thaw a bit. Or take them to a butcher to do so.
Chop all the vegetables into ¼ pieces and smash the garlic.
Brown the shanks with oil over a grill or in a Traeger. Meanwhile pour a lot of really good extra virgin olive oil into a big sauté pan and soften all the vegetables until translucent. Pour in a glass of white wine and let it cook for a minute to push off the alcohol.
Now add the rosemary, tomatoes and passata and simmer for 10 minutes with the rosemary. Pour into a casserole dish and nestle the browned osso bucco in. Cover with a paper cartouche (see video) and slow cook at 140 degrees celsius/300 degrees fahrenheit for 3 hours in the oven. Check that the venison is tender then put aside to rest.
To cook the polenta – melt the butter and cream together. Boil the water with some salt in a big pan. Add the polenta stirring all the time. Stir for 5 minutes on a simmer until the water is absorbed and the polenta is smooth. Add the butter cream mix and stir well until it is not grainy. Add seasoning to taste and a handful of flat parsley.
Serve up in bowls with the osso bucco over the polenta – sprinkle liberal quantities of parsley over to finish.