Instant Pot - venison Osso Bucco

I've done this one once before and it was a real hit. I was very surprised at how good it turned out and I highly recommend you try this recipe.

So, I butcher my own deer and for those who don't know, all Osso Bucco is, is the cross cut of the "shanks" (front and back lower legs). I scored them around with a knife and used a reciprocating saw to cut the bone. Just clean off the bone dust when you catch the cut which are a couple inches thick. I got 10 total from the buck I shot. This was enough for two meals for four people.

https://i.imgur.com/Zapuj0e.jpg
These have a little steak spice sprinkled on them for extra flavour.

https://i.imgur.com/LRPmsMc.jpg
The meat slides around a bit, so secure them with a round of butcher string.

https://i.imgur.com/w9h4vJB.jpg
Here are all the ingredients. Its pretty straighforward.

https://i.imgur.com/OknQ1vb.jpg
Once its all ready, just follow the instructions below.
https://i.imgur.com/jt4laRR.jpg
https://i.imgur.com/ws1mS4o.jpg
https://i.imgur.com/ZLF8f2A.jpg
Ready for the broth and wine...

https://i.imgur.com/w0kAgb0.jpg
Now, just let the pressure cooker do its thing. I have always stripped the shanks for grind as they seem like they would be tougher than shoe leather. The Instant Pot takes care of that.

It will be served over mushroom risotto...more pictures to follow.

Looks very good, makes me hungry :)

https://i.imgur.com/pLPomyH.jpg
After 45mins at high pressure, I let it sit for about 10 and then let off the pressure

https://i.imgur.com/bO9mpFT.jpg
Set the meat aside and keep it warm while you make the rice, risotto, or potato's. These ones really fell apart. I will have to tie them tighter next time.

https://i.imgur.com/BPNxSmw.jpg
Put down a bed of risotto (or rice or potato) and place a cut on top. Drizzle some of the juice and cooked vegetables around it and have at it.

https://i.imgur.com/Q1bPs7W.jpg
The meat was "fall off the bone" and fork tender, but i think 45mins was maybe too much. 40 mins would maybe have left it a bit more intact. Regardless, the flavour is great and this recipe is a great alternative to stripping shanks for grind.

Damn hungry now. Did you ever try it with flank steak or do you need the bone marrow to make the flavor?

I heard about venison Osso Bucco from Steve Rinella, I still have not done it but I took our steer half and got these cuts done up.

All the guys I hunt with seem to think that you have to grind everything but the back straps and tenderloin, it is sad, but if I get a deer solo again I will be doing some of the special cuts like this just for us.

looks awesome. great recipe and idea.

Ill have to try this. Ive tried cooking whole shanks before and it did not work out well! This looks a lot better than more ground!

Sent from my LG-H812 using Tapatalk

Quote:

---

Originally Posted by nick613

Ill have to try this. Ive tried cooking whole shanks before and it did not work out well! This looks a lot better than more ground!

Sent from my LG-H812 using Tapatalk

---

Anothert thing you can do with the shanks, ring the bone near the thin side and peel the meat back to the meatier side, it will look a bit like a drumstick. Now when you cook the shanks low and slow in liquid it will shrink up to that end, you end up with 1 ball of meat on the end of the bone, worked great with our goats, you just hold the bone and chow down.

Quote:

---

Originally Posted by troutperch

Damn hungry now. Did you ever try it with flank steak or do you need the bone marrow to make the flavor?

---

Not sure if braising a steak cut would work TP. I find the instant pot is more suited for roast cuts either bone in or no bones.

Looks good, I’ll try that this year. If I get a deer. ��

Looks great! Will have to give it a try. Did you eat the marrow? I do with veal shanks, just wondering if you did for the venison?

Quote:

---

Originally Posted by MarkM

Looks great! Will have to give it a try. Did you eat the marrow? I do with veal shanks, just wondering if you did for the venison?

---

Yes, it’s delicious.