This is another spectacular meal, which should be shared with special company. At one of my restaurants, it required 24-hour notice, was very expensive and was ordered for special occasions. Because the Osso Bucco and the Risotto Milanese are spicy and rich with flavor, I am suggesting accompanying dishes that are simple and light. Serve the Osso Bucco arranged on a meat platter and garnish with parsley.
To Begin Osso Bucco:
Cut 2 venison shanks into 2" to 3" slices. You will need a bone saw to do this. Tie light cotton twine around circumference of each slice to hold it together while cooking. Dredge shanks well in flour mixed liberally with salt and pepper. Brown shanks well in a bit of oil in a hot dutch oven and remove. Add to the pan and saute quickly a few moments:
5-10 garlic cloves, sliced
2 Tbl. butter
2 Tbl. olive oil
1 handful chopped parsley
2 stalks diced celery (no leaf)
2 medium sliced carrots
1 medium chopped onion
Replace shanks and cover about half way with:
1/2 white wine
1/2 beef or chicken broth
Bring to low boil and sprinkle with:
1 Tbl. flour
2 tsp. dry leaf basil
Bake at 300' until very tender, at least 34 hours. For an older or larger animal, overnight at 215F also works very well.
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