4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks Mix flour with salt and pepper, about ½ teaspoon each. Pat meat dry and dust with flour. Lightly brown bacon in a 4-quart casserole. Remove, leaving fat in the pot. Brown venison in fat on all sides over medium-high heat. Remove.
Ingredients ¼ cup flour Salt and black pepper 4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks 3 ounces smoked bacon, coarsely chopped 1 tablespoon extra virgin olive oil 1 medium red onion, chopped 1 stalk celery, chopped 2 parsnips, chopped 4 cloves garlic, minced
4 lbs Broken Arrow Ranch Venison Osso Buco, or Whole Venison Shanks 1 large onion, finely chopped 1 large carrot, finely chopped 2 medium celery stalks, finely chopped 2 large garlic cloves, finely chopped 3/4 cup red wine, preferably Burgundy/Pinot Noir or Zinfandel 14.5 oz can of diced tomatoes, drained (or 2 fresh tomatoes, diced)
Prepare a large dish for cooking. It could be large cast iron Dutch oven, instant/pressure pot or a slow cooker pot. Heat the lard or olive oil and cook each part of beef osso buco/beef shank on a hot lard or oil for 2 to 3 minutes on each side until browned.