venison osso bucco

Directions

the venison "shank" is the calf muscle. if butchering you own simply saw of just below the knee and just above the ankle. leaveing some of the bone below the calf intact, the meat will need this to stay together.

add shanks to roasting pan. sprinkle with salt and pepper. cube you veggie up at the size of about an inch. add to pan on top of shanks along with bay leaves.

in separate container, I use a pitcher, add garlic, honey, beef base and chicken base to 2 quarts of hot water. mix thuroughly making sure both the honey has melted and the bases are dissolved. pour mixtue over meat and veggie. 

wrap with aluminum foil and place in 350 degree oven for 1.5 hours. allow for extra time if needed. the shank is a tougher cut and needs time to break down and make tender. when finished cooking the meat should be "almost" falling off the bone but still holding together. if it falls apart no need to worry it will still be delicious. the veggies you can discard as the will probably be mush, but save the juice!! 

does this step while cooking your osso bucco. make a roux. a roux is a mixture of equal parts weight, butter and flour. melt 1/4lb of butter. mix completly with 1/4lb of flour. mixture should crumble easy but not be dry and all flour should be obsorbed.

while pan stock is still hot. you may wanna put it in a sauce pan and put it on the stove to keep it near boiling, wisk in the roux mixture little by little into your stock utill you reach a good gravy thickness. pour over finsihed shanks.

ENJOY!!