Ossobuco with Elk or Venison shanks

Posted July 16, 2012 by Camp Cook
Posted in :, Cuisines :
  • Recipe By :
  • Prep Time :
    30 min
  • Cook Time :
    360 min
  • Ready Time :
    6 hour, 30 min




  • 4 tablespoons olive oil
  • 1 pound onions
  • 5 large chopped shallots
  • 2 tablespoons rosemary, fresh or 2 t dried
  • 6 3/4 lbs shanks, elk, venison, lamb, etc
  • 1 cup Flour
  • 2 1/2 Cups good red wine
  • 2 1/2 Cups beef broth
  • 1 1/2 tablespoons tomato paste
  • 4 large bay leaves


To make this a true 3 star dish and feed about 10 people I like to double all ingredients and cook this in a large covered roasting pan in the oven for 6 hours at 325 the day before serving. On the day of serving remove the cover and cook another 3 to 5 hours or until concentrated and tender. Add water if more liquid is needed.


Saute onions and shallots in half the olive oil in a large dutch oven until slightly browned, add the rosemary and set aside. Salt and pepper the shanks and roll in flour. Using the rest of the oil, brown on all sides and set aside on a plate. Deglaze the skillet with 1 cup of the wine. Bring to a boil and add to the dutch oven with the onion mixture. Add the remaining wine, beef broth, tomato paste and bay leaves. Bring to a boil, stirring well before adding the shanks, turning to coat with liquid. Cover, bring to a boil, turn to a simmer and let cook for 6 to 8 hours depending on the thickness and toughness of the shanks.  Add potatoes, carrots, etc., if and as desired for the last hour of cooking.

This recipe makes a great sauce so you may want to add some thickener at the end as well as salt and pepper to taste. Also, make sure the meat is falling from the bone easily before taking it off the heat.