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Thread: Instant Pot - venison Osso Bucco

  1. #1
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    Default 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.


    These have a little steak spice sprinkled on them for extra flavour.


    The meat slides around a bit, so secure them with a round of butcher string.


    Here are all the ingredients. Its pretty straighforward.


    Once its all ready, just follow the instructions below.



    Ready for the broth and wine...


    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.



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  3. #2
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    Looks very good, makes me hungry
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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    After 45mins at high pressure, I let it sit for about 10 and then let off the pressure


    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.

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    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.


    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.

  6. #5
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    Damn hungry now. Did you ever try it with flank steak or do you need the bone marrow to make the flavor?

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    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.

  8. #7
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    looks awesome. great recipe and idea.

  9. #8
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    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

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    Quote Originally Posted by nick613 View Post
    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.

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    Quote Originally Posted by troutperch View Post
    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.

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