Description
This Smoked Venison Osso Buco is a rich and flavorful twist on the classic Italian dish. Instead of braising on the stovetop, this version starts with a light smoke to enhance the venison’s natural flavors, then finishes in a braising liquid until fork-tender. Perfect for a cozy dinner, this dish pairs well with creamy mashed potatoes or risotto.
Ingredients
Units
Scale
For the Venison
- 4 venison shanks (about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Braising Liquid
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef or venison stock
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Zest of 1 lemon
For Garnish (Optional)
- Fresh parsley, chopped
- Gremolata (lemon zest, garlic, and parsley mixture)
Instructions
Step 1: Smoke the Venison
- Preheat your smoker to 225°F (107°C) using a mild wood like cherry or apple.
- Pat the venison shanks dry, then rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Smoke for 1.5 hours until the exterior develops a light bark.
Step 2: Prepare the Braise
- In a large Dutch oven over medium heat, melt the butter. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Deglaze the pan with red wine, scraping up any browned bits. Let it reduce by half (about 5 minutes).
- Add crushed tomatoes, beef stock, thyme, rosemary, bay leaf, and lemon zest. Stir to combine.
Step 3: Braise the Venison
- Place the smoked venison shanks into the Dutch oven, ensuring they are mostly submerged in the liquid.
- Cover and transfer to a preheated 300°F (150°C) oven. Braise for 3 hours, until the meat is fork-tender.
Step 4: Serve
- Remove the shanks and discard the herb stems and bay leaf. If the sauce is too thin, simmer uncovered on the stovetop for 10 minutes to thicken.
- Serve over mashed potatoes, polenta, or risotto, garnished with fresh parsley or gremolata.
Notes
- For a richer flavor, sear the venison shanks before smoking.
- Substitute red wine with balsamic vinegar or more stock if needed.
- This dish tastes even better the next day as the flavors deepen.