VENISON OSSO BUCO WITH TOMATOES~ OLIVES~ AND

      Title: VENISON OSSO BUCO WITH TOMATOES~ OLIVES~ AND
  Categories: New text im, Cooking rig
       Yield: 8 Servings
  
  
        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 TB Olive Oil
         4 c  Yellow Onions -- sliced
         4 TB 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 ts Fennel Seed
         1 TB Fresh Oregano <> --
   :          minced
         1 ts Dried Oregano
     1 1/2 ts Fresh Thyme <> --
   :          minced
         1 ts Dried Thyme
         1 ts Serrano Chile <> --
   :          seeded and minced
       1/2 ts Red Chile Flakes
   :          Garnish--
   :          Fresh Herb Sprigs
   :          Lemon Zest Mix--(Gremolata):
         2 ts Lemon Zest -- grated
         2 ts Garlic -- minced
         2 TB Fresh Parsley -- minced
   
   Preheat the oven to 350B0F20 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
   
   ~ - - - - - - - - - - - - - - - - -20
   
   NOTES : *Any oil-cured black olive to your taste may be used Recipe By
   : COOKING RIGHT SHOW #CR9613
   
                                         Date: 09/26/96
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