Venison Ossobuco

Written By Chris Najmola, Executive Chef of The Green Boundary Club

Winter Issue 2025 Aiken Hound & Home Magazine

Venison Ossobuco

Here’s a fun one. You’ll need a bone saw or for your processor to be fluent with the finer

cuts, but it will be more than worth the trouble. Alternatively, braising the whole shank is an option, though you’ll miss out on that beautiful bone marrow. In any case, the aroma of a

traditional burgundy will fill your home, and hopefully it will become a harvest dish your friends and family look forward to every year.  

You’ll need: 

Hind shanks 

Sharp kitchen knife 

Bone saw (if you are producing the individual portions yourself) 

Olive oil 

Salt, pepper, powdered garlic 

1 cup all-purpose flour 

Sprigs of fresh rosemary and thyme 

4 whole garlic cloves 

2 cups of diced onion

2 cups of diced celery

3 cups of rough chopped carrots 

3 cups of diced Yukon potatoes 

2 bottles of your favorite red wine. (I’d go with a Cab, Merlot, Pinot or Zinfandel) 

Butcher’s twine 

Dutch oven or other stovetop pot with lid that is appropriately sized for your ingredients.

Any ordinary stovetop.

Where the magic starts… 

If you are producing the individual cuts themselves, take each shank and divide into thirds using a sharp kitchen knife. Cut down to, but not through, the bone. Follow through with the bone saw to finish the job, being careful to remove any bone splinters or shards that may be produced. All right, take your shanks, pat them dry and give them a good coat and rub down of olive oil. Season generously with salt, pepper, and powdered garlic. Wrap these up and refrigerate for at least one hour. Use this time to dice your vegetables, open a bottle of wine, and gather any other loose ingredients. 

Take about two sprigs of rosemary and four sprigs of thyme and tie them together with about one foot of butcher’s twine. Pour one glass of your chosen wine, sip as desired throughout the rest of the cook, or down it immediately. On your stovetop, begin to heat your Dutch oven with the dial at 3/4 of the way up. Once the pot is hot enough to produce a sizzle, lightly coat the bottom with olive oil and introduce the shanks. Aim to achieve a nice, golden-brown crust on all sides. Once you have, remove the shanks, set them aside for a moment, and stir in all of your vegetables. Season vegetables lightly with salt and pepper, and add one cup of flour to the pot, stirring all the while. After about two minutes, deglaze the pot with your first bottle of wine. Reintroduce the shanks to the pot. Add the four cloves of garlic as well as your thyme and rosemary.  

At this point everything should be in the pot. Shanks in the middle, veggies surrounding, and hopefully slightly thickened wine all throughout. I like to have the meat I braise to be submerged about 2/3 to 3/4 of the way in the wine. Add more from the second bottle if needed.

Reduce the heat down to simmer low for the rest of the cook. Place the lid loosely on the pot, to let it breathe and not steam, and to fill your home with this wonderful aroma. From here, it will be between two and three hours before the dish is done. I like to test for doneness using tongs.

Give it a pinch, and if the meat comes off easily, then it’s done. If it refuses to yield, just let it simmer a little longer. It won’t be too long. When you are satisfied, remove the garlic and herbs. Taste your broth, as it may need some more salt or pepper. Spoon out a healthy portion of the veggies and broth onto a plate or into a bowl and top with one of your beautiful Venison Ossobuco.  

From my kitchen to yours, I truly hope that these dishes make it to your table. Thank you very much to Aiken Hound and Home for the opportunity to write these recipes, and if you are a member, see you at the Club. 

Happy hunting everyone!