Serves: 4
Total Calories: 725

Saffron Jasmine Rice
OSSO BUCO
2 bay leaves
small bunch parsley
3 sprigs thyme
1 medium onion
2 cloves garlic
2 carrots
2 stalks celery
6 tablespoons olive oil
4 meaty venison shanks (also sold as Osso Buco) about 8 ounces each
salt and pepper to season
1/4 cup oat flour
2 tablespoons gin
1 cup veal or chicken stock
1 cup red wine
1 cup crushed tomato
8 juniper berries
2 strips orange rinds 1/2 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon pepper
GREMOLATA
2 tablespoons chopped parsley
1/4 teaspoon minced garlic
1/2 teaspoon orange zest
2 teaspoons orange juice

Make a bouquet garni by tying together the bay leaves, parsley, and thyme. Set aside. Put onion and garlic in food processor. Puree. Add carrots and celery. Puree. Set aside. Preheat oven to 350 degrees. Heat olive oil in heavybottomed oven-safe casserole over medium-high heat. Salt and pepper venison shanks, dredge in flour, and brown all over in olive oil. When venison shanks have browned, remove from pan, reduce heat to low, and add vegetable puree. Cook about 5 minutes to soften. Meanwhile, warm gin in a small saucepan. Return venison to pot, pour gin over top. Add stock, wine, tomatoes, bouquet garni, juniper berries, orange rind, kosher salt, and pepper. The liquid should come up at least halfway on the shanks. If it doesn’t, add a little more chicken stock or wine. Bring to a simmer. Cover and cook in oven 2 hours, turning and basting the shanks every 30 minutes. In last half hour, make the Saffron Jasmine Rice. Plate by putting an ample serving of rice on the plate, top with a venison shank, and spoon sauce over the top. Sprinkle with combined gremolata ingredients.

Nutritional Facts:

Serves: 4
Total Calories: 725
Calories from Fat: 239

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