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  • Wild Game Gourmet

Osso Buco

Updated: Dec 20, 2020

Don't grind the shanks! While field dressing our elk and deer this season my boyfriend and I looked at each other and thought, Osso Buco! We won't be turning these shanks into ground meat. Slightly intimidated... I watched several YouTube videos that fueled my courage and creativity! This dish is cooked in a very similar fashion to roast. I can't tell you how pleased we were with the quality, tenderness and flavor of this dish. Served on a bed of cheesy polenta, this dish tastes about as gourmet as it gets with wild game. Enjoy!

Prep time: 20 minutes

Cook time: 4-6 hours

Servings: 4-6


1 shank cut into 2 inch rounds

2 Tbsp olive oil

2 Tbsp butter

4 stalks celery, sliced

3 large carrots, sliced

1 large onion, cubed

1 Qt stewed tomatoes

32 oz beef stock

-1 cup red wine

1 Tbsp dry Italian seasoning

1 tsp alpine touch (or favorite seasoning salt)

1 tsp pepper

1 bay leaf


-In a large skillet, heat olive oil on medium-high heat

-Add veggies and saute until tender, 7-10 minutes

-Remove veggies from pan and toss them into your slow-cooker

-Rub shank cuts with dry seasoning and coat all sides completely (Italian seasoning, alpine touch and pepper)

-Reserve oil in pan, add butter and re-heat to high heat

-Sear all sides of shank just until brown

-Bed shanks on top of vegetables in slow cooker

-Pour in beef stock, stewed tomatoes and red wine

-Place slow cooker on low and allow to cook for 4-6 hours

-Serve hot bedded on polenta or mashed potatoes, dirzzle with veggies and remaining sauce from slow cooker


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