Osso Veno – Braised Venison Shank (T4HC Osso Buko hack)

Bought this at the Willunga Farmer’s Market last Saturday, can’t believe I managed to pull off the mother of all dad jokes…

Her: “Venison… Is that deer?”

Me: “Yeah. Well, it’s not that expensive really.”

Anyhoo, in The Four Hour Chef there’s a simple recipe for Osso Buko which actually uses lamb shanks, so figgered this was a good opportunity to crank out the deer leg.

Tim in The Four Hour Chef says to lay the shank(s) upon the carrot(s).

Unfortunately I found this way too much increased the amount of wine required – it took 3/4 of a bottle. Not that I’m particularly bothered on wasting $10 bottles of wine, but I don’t think wine is that much flavour enhancing on reduction in excess. I think if you have to use more than 2 glasses of wine in a dish then you should think about broth.

So yeah, I wriggled the shank to the bottom.

Also, added chilli and pig fat.

The wine reduced very quickly – like in under and hour. I then added enough water to cover the whole lot and set on simmer.

Three hours later:

Mmm, marrow.