*  Exported from  MasterCook II  *
 
             Venison Osso Buco With Tomatoes, Olives, And Herbs
 
 Recipe By     : COOKING RIGHT SHOW #CR9613
 Serving Size  : 8    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16                    Center-Cut, Meaty Venison Hind Shanks>>>
                         --Cut “Osso Buco” Style, 2 Inches Thick
                         All-Purpose Flour For Dredging
                         Kosher Salt
                         Freshly Ground Black Pepper
    3      Tablespoons   Olive Oil
    4      Cups          Yellow Onions -- sliced
    4      Tablespoons   Garlic -- chopped
    2      c             Celery -- diced
    2      c             Carrots -- diced
    3      c             Plum Tomatoes -- diced
    5      c             Rich Venison Or Chicken Stock
    2 1/2  c             Dry Red Wine
      2/3  c             Nicoise Or Kalamata Olives* -- whole
    2      tsp           Fennel Seed
    1      tbsp          Fresh Oregano <<Or>> -- minced
    1      tsp           Dried Oregano
    1 1/2  tsp           Fresh Thyme <<Or>> -- minced
    1      tsp           Dried Thyme
    1      tsp           Serrano Chile <<Or>> -- seeded and minced
      1/2  tsp           Red Chile Flakes
                         --Garnish--
                         Fresh Herb Sprigs
                         --Lemon Zest Mix--(Gremolata):
    2      tsp           Lemon Zest -- grated
    2      tsp           Garlic -- minced
    2      tbsp          Fresh Parsley -- minced
 
 
 Preheat the oven to 350°F 
 Dredge the venison shanks in flour and shake off excess. Season with salt
 and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons
 of the oil and brown the shanks on all sides. Remove the shanks, wipe the
 casserole clean and add the remaining 1 tablespoon oil along with the
 onions, garlic, celery, and carrots. Saute until lightly browned. Add the
 tomatoes, stock, wine, olives and seasonings. Return the shanks to the
 casserole, scooping some of the vegetable mixture on top of them.
 
 Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more
 or until the venison is very tender. Remove the shanks and set aside.
 
 Strain the braising liquid and reserve the vegetables. Degrease the braising
 liquid and return it to the casserole. Over high heat, cook the liquid until
 reduced to a light sauce consistency. Return the meat and vegetables to the
 casserole and heat through. Adjust seasoning with salt and pepper.
 
 In a small bowl, combine the ingredients for the gremolata.
 
 Serve the venison shanks in wide-rimmed soup bowls and ladle the hot
 braising liquid around. Sprinkle with the gremolata and garnish with herb
 sprigs.
 
 Yield: 8 servings
 
  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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 NOTES : *Any oil-cured black olive to your taste may be used