Osso Bucco

Wild Game Shank

Cut into 2-3in sections wrap with butcher twine so the meat wont fall off the bone

Black Pepper

fine or course works, this will be used ins season the meat before being braised

Salt

fine or course works, this will be used to season the meat becfore being braised

Red Onion

1-2 medium

slice these thinly

Flour

This is used to coat the shank before braising

Olive Oil

3-4 Tbspoons

For coating the Dutch oven to braise the meat

Celery

1-2 sticks

slice into small pieces to be added with the onions

Carrots

2-3

slice into small pieces to be added with the onions and celery

Garlic

4-5 cloves

islice thing and add with the onions, celery and carrots

Tomato Paste

1.5-2 Tbspoon

to be added with the vegetables at the begining of cooking

Wine

1 Cup

red or white wine can be used, preferably a dry wine

Rosemary

1-2 Sprigs

chop this up finely

Thyme

1-2 Sprigs

preferably fresh but you can use dried

Parsley

1/4-1/2 Cup

Chop finely

Heat The Dutch Oven

You will need a larger duch oven to make this dish. The entire meal will be made inside this, so it is a easy cleaning process afterwards.

Heat the dutch oven on medium to High heat to braise the meat.

Once ready

once the Dutch Oven is heated its time to get everything going.

- Season the meat with the salt and pepper, lightly coat it with the flour.Add the olive oil to the Dutch oven, once it starts to simmer, add the shanks in batches. this will allow the dutch oven not to get to cool and brais ethe meat quicker. Once the meat is all braised set aside on a plate (make sure not to burn anything left in the Dutch oven as it will leave the final tast of the dish with an off flavor)

- After the meat has been set aside, you can add the onions, celery and carrots to the dutch oven.

- Once the onios have started to brown you can add add the garlic. cook the garlic for about 30-60 seconds

- Now it is time to add the Tomato Paste, move the veggies to the side and place the tomato paste in. let it carmelize and brown slightly before mixing it in with the veggies.

- Once you have mixed the veggies with the tomato paste, you can add the wine into the mix. doing this will deglaze the dutch oven and get all the flavor that would have been stuck on it back into the rest of the broth/veggies

- Let the Wine reduce down alittle and then add the Braised meat back into the dutch oven. Once the meat added back in you can fill it with the broth. fill the dutch oven with the broth till it jut covers the meat.

Bring the stock to a boil, once at a boil retunr heat to low

-Before you throw the lid onto the dutch oven toss in the Rosemary and the Thyme. Mix both into the stock as well as possible without makinng a mess.

Cover the Dutch oven and let set for about 4 hours (or until you can seperate the meat with a fork)

Pairing

You can pair this with a bunch of different things

I traditionally pair this with a German Spaetzle recipe that i got from my Oma. However, you can pair it with any noodle of choice, Mash Potatoes, Polenta, or any similar starch food.