Ossobuco of venison Milanese style

This Italian classic gets a unique twist with venison shank, slow-cooked in a rich tomato and white wine sauce. The soft polenta and fresh gremolata of lemon, garlic, and parsley elevate this dish. At De Predetarian, we choose dishes that are festive and full of flavor – perfect for those who love game and want to impress. This dish is ideal for a luxurious dinner where comfort and refinement meet!

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 3 hours

Ingredients :

• 1 kg venison shank
• 2 tbsp vegetable butter
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, cut into small cubes
• 2 stalks of celery, cut into small cubes
• 2 cloves of garlic, pressed
• 1 can (400 g) diced tomatoes
• 200 ml white wine
• 500 ml game stock
• 1 sprig of rosemary
• 2 bay leaves
• 1 tbsp dried thyme
• Salt and pepper to taste
  
  

For the gremolata :

• 1 lemon, grated (zest)
• 2 cloves of garlic, pressed
• 2 tbsp fresh parsley, finely chopped
  
  

For the polenta :

• 250 g polenta
• 1 l vegetable stock
• 2 tbsp vegetable butter
• 100 ml vegetable milk
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the ossobuco :
   Heat the butter and olive oil in a large skillet over medium heat. Season the venison shanks with salt and pepper and brown them on both sides. Remove the meat from the pan and set aside.

2. Make the sauce :
   Add the onion, carrots, and celery to the pan and sauté them in the remaining butter and oil until softened, about 5-7 minutes. Add the garlic and cook for another minute.

3. Deglaze and add liquids :
   Pour the white wine into the pan and let it reduce for 2-3 minutes. Then add the diced tomatoes, game stock, rosemary, bay leaves, and thyme. Season with salt and pepper.

4. Stewing :
   Return the venison shanks to the pan, making sure they are covered in the sauce. Cover the pan and place it over low heat. Simmer for 2.5 to 3 hours, or until the meat is very tender and falls off the bone. Check occasionally for sufficient liquid and add more venison stock or water if necessary.

5. Make the gremolata :
   In a small bowl, combine the lemon zest, garlic, and parsley. Set aside.

6. Make the polenta :
   Bring the vegetable stock to a boil in a large saucepan. Slowly add the polenta, stirring constantly to prevent lumps. Reduce the heat and simmer for 10-15 minutes, or until the polenta is thick and smooth. Add the butter and milk and stir until creamy. Season with salt and pepper.

7. Serve :
   Divide the polenta among plates, place the venison shanks on top, and spoon the sauce over them. Sprinkle with gremolata for a fresh, aromatic finish.