A Moose Ossobucco Recipe that falls off the bone
Ossobuco, or osso buco, is typically made using cross-cut veal shanks that are braised with vegetables, white wine and broth. The marrow in the bone is the defining feature of the osso buco and a prized delicacy.
In this recipe from our friend Mandy, the veal is swapped for moose for a wild take on an Italian classic.
- 1 moose shank
- 1 medium onion diced
- 2 medium carrots cut into “1” chunks
- 2 stalks celery diced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 cloves garlic
- 4-5 juniper berries
- 2 cups chicken stock
- 2 cups white wine
- 2 cups tomatoe sauce
- 2 tbsp olive oil
Add olive oil to oven-safe pan/pot with a heavy lid (cast iron works well). Brown shank on all sides, season with salt and pepper and cinnamon. Once browned, remove and set aside.
Next add onion, carrots and celery to pot. Cook for approximately 5 mins, then add garlic, thyme and rosemary cook for additional 1-2 mins.
Return shank to pot with seasoned veggies.
Add chicken stock, wine, tomato sauce. Bring to a boil. Put in the oven.
I cooked at very low heat 250°F for 8 hours. It fell off the bone!