Venison Osso Buco

Ingredients

• 4 venison shanks

• All-purpose flour

• Kosher salt

• Cracked black pepper, as needed

• 1 medium onion, chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• 6 garlic cloves, crushed or minced

• Olive oil, as needed

• 1 cup of red wine

• 1 cup of chicken stock

• One 14 oz. can crushed tomatoes

• 3 bay leaves

• 2 teaspoons dried of rosemary

• 2 teaspoon of thyme

  
  
  

Directions

1.  Set sous-vide unit in pot of water and set to 176 degrees for 24 hrs
2. Heat skillet or Dutch oven over medium-high heat and add olive oil
3. Dredge shanks with dusting of flour, salt & pepper
4. Brown shanks on all sides, and remove from pan
5. Lower the heat to medium, add onions and sauté until transparent
6. Add carrots and celery and sauté for a few more minutes before adding garlic
7. Turn heat back up to medium high and add wine to deglaze the pan (make sure you scrape up any stuck bits)
8. Add stock, tomatoes, bay leaves, rosemary and thyme
9. Turn heat down to low and simmer mixture until reduced, about 20 minutes
10. Place each shank in a vacuum bag and add sauce to cover
11. Vacuum and seal bag, leaving some air in the bag (with sous-vide cooking, you should not remove all of the air)
12. Cook for 24 hours at 176 degrees
13. Enjoy over rice, polenta, pasta, mashed potatoes or on their own.