Pistachio Crusted Venison Osso Buco Recipe

Prep and Season

Pat venison shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each shank with the cup of flour, shaking off excess.

Brown Shanks

Heat 2 tbs olive oil and 1 tbs butter in a large, heavy Dutch oven over medium-high heat until shimmering. Add shanks (work in batches if needed) and brown well on all sides, about 4–5 minutes per side. Remove browned shanks to a plate and set aside.

Sauté Mirepoix

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pot. Add diced onion, carrot and celery and cook, stirring, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize.

Deglaze and Braise

Pour in 2 cups dry red wine to deglaze, scraping up browned bits. Bring to a simmer and reduce by about half, 6–8 minutes. Return shanks to the pot. Add 3 cups beef or venison stock to nearly cover the shanks (stock level should come about two-thirds up the shanks). Add thyme sprigs, rosemary, bay leaves and juniper berries if using. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or continue on stovetop at very low simmer. Braise until meat is fork-tender and falling from the bone, 2 to 2.5 hours.

Finish Sauce

When shanks are cooked, remove them to a warm tray. Skim excess fat from the braising liquid. Strain liquid into a saucepan, pressing solids to extract flavor, then bring to a brisk simmer and reduce until slightly thickened and sauce-like, about 10–15 minutes. Stir in 1 tbs butter and adjust seasoning with 1/2 tsp salt and pepper to taste. Stir in lemon zest to brighten. Keep warm.

Make Pistachio Mixture

Pulse 1 cup pistachios in a food processor until coarsely ground (do not overprocess into a paste). Transfer to a bowl and mix with chopped parsley, chopped chives, 1 tbs grated Pecorino, 1 tsp lemon zest, 2 tbs olive oil, 2 tbs breadcrumbs (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Apply and Toast

About 20 minutes before the osso buco is finished braising, preheat oven broiler or set oven to 425°F (220°C). Pat the braised shanks dry on top with paper towel. Spoon and press a generous layer (about 2–3 tbs) of the pistachio mixture onto the exposed meat and top area of each shank, pressing to adhere. Place shanks on a rimmed baking sheet and broil or roast until crust is golden and fragrant, about 3–6 minutes—watch closely to prevent burning. Remove and keep warm.

Reserve

Reserve about 1/4 cup of the pistachio crumbs for garnish.

Boil Liquids

In a medium saucepan bring 3 cups water and 1 cup milk (or a combination of milk and cream) to a gentle boil. Add 1 tsp salt.

Cook Polenta

Slowly whisk in 1 cup polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and creamy and grains are tender, 20–30 minutes (check package for exact times). If polenta becomes too stiff, stir in up to 1/2 cup additional milk or water.

Finish Polenta

Remove from heat and stir in 2 tbs butter, 1/2 cup grated Parmesan, and optional 2 tbs heavy cream. Adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm and covered until ready to plate.

Spoon a generous portion of creamy polenta onto warmed plates.

Nestle a pistachio-crusted venison shank on top of the polenta. Spoon several tablespoons of the reduced braising jus around the polenta and over some of the meat.

Scatter reserved pistachio crumbs over the top, then finish with a sprinkle of chopped fresh parsley and fresh thyme leaves.

Serve immediately, passing extra sauce at the table.