1 tbsp olive oil
4 wild venison Osso Bucco
2 onions finely chopped
2 large carrots finely chopped
2 sticks celery finely chopped
2 cloves garlic finely chopped
1 tbsp chopped fresh thyme leaves
2 bay leaves
150ml red wine
300ml beef stock
Salt and freshly ground pepper
Lemon and parsley gremolata
½ lemon, rind removed with a peeler and cut into fine strips
3 tbsp chopped flat leaf parsley
2 cloves garlic, finely chopped
- Heat the oil and butter in a flameproof dish, large enough to take the Osso Bucco in one layer. When the butter is foaming, brown the Osso Bucco evenly on all sides.
- Season well, remove from the pan and keep warm.
- Add the onion, carrot, celery and garlic and fry for 5 minutes.
- Add the thyme, bay leaves and wine and bring to the boil, bubbling fiercely for 2 minutes. Add the stock, season again and reduce to a very gentle simmer.
- Take a piece of greaseproof paper the size of the dish and scrunch it up, then open it out and place on top of the meat to keep the moisture in whilst it is cooking.
- Cover with a lid making sure the paper is not hanging over the edge and cook gently for approximately 2½-3 hours, or until the meat comes away from the bone easily. Check the cooking juices regularly and turn the meat halfway through cooking.
- To serve, combine the gremolata ingredients and sprinkle over the Osso Bucco.
- Cook’s tip: When wild venison is not available, farmed is a good alternative. This recipe is cooked on the hob, but if you prefer you can cook the Osso Bucco in the oven at 160°C/Gas 3 for a similar cooking time.