Venison Osso Bucco

The first time I had Osso Bucco was at a restaurant in Traverse City, Michigan. My son Ty and his wife Samantha suggested we go there. The restaurant was right on and above the Bay and we sat on the patio watching the boats going by. I ordered Rainbow Trout, Ty ordered Osso Bucco. I had never heard of the dish, so he let me try his and I have been hooked since.
I have learned that traditionally Osso Bucco is made with cross cut veal shanks braised with vegetables in Wine and broth and usually served over rice or polenta. It was a way to use up a cut of meat that otherwise may have been discarded or ground up. I understand it used to be a very low cost item. I haven't found this to be true now. When I am able to find the shanks, because it is so good, I will make it.
This time I purchased some Venison shanks and thought I would try them. I also served over mashed potatoes instead of rice or polenta. I definitely prefer it over rice. Tradition calls for it to be served over Risotto Milanese. Risottos are not liked by everyone in our household so I went with mashed potatoes. I used an Osso Bucco recipe from Laurainthekitchen.com .

Comments

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