Name: Venison Osso Buco with Miso Braised Leeks and Mushrooms
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 2 venison shanks; 3 tablespoons butter, room temp; 6 tablespoons miso, divided in half; 2 teaspoons black pepper; 1 tablespoon minced garlic; 1 bunch green onions, finely minced; 3 large leeks, chopped and washed; 6 cups mushrooms, chopped and washed; 2 tablespoons tomato paste; 3 tablespoons maple syrup; 2 cups beef broth; 2 cups hard apple cider; 2 tablespoons tamari; 3 tablespoons apple cider vinegar; Fresh sage; Fresh rosemary; 2 cups grits; 6 cups water; 2 teaspoons salt; 2 tablespoons butter; 1/3 cup fermented jalapeño brine; 1 cup cheddar cheese, grated; 1 cup parsley, fresh and chopped; 1 tablespoon fermented lemon rind, minced; 1 tablespoon olive oil; 1 garlic clove, minced

Jump to Recipe·Print Recipe

Try my unique take on venison Osso Buco cooked with miso braised leeks; braised venison shank, slow cooked with mushrooms and leeks in a miso apple cider braise. Serve over white cheddar jalapeno grits for a delectable meal.

Miso Braised Leeks

My favorite way to prepare leeks is to braise them, and I think that miso pairs perfectly with the aromatic oniony flavor.

You might think the venison shank is the central part of this recipe, but it’s the miso braised leeks. They are the star of the dish.

The miso braising mixture combines miso, apple cider, beef broth, tomato paste, maple syrup, tamari, and apple cider vinegar for a sweet, lightly sour, umami broth.

chopped leeks and leek tops that have been washed

Miso Braised Leeks and Mushrooms

When you chop your leeks for this recipe, you want to include the leek tops along with the bulbous part of the leek. Since the osso buco is braised for so long, the leek tops become tender and delicious too.

I also included a mix of mushrooms in this braise. We like to shop at the Asain Supermarket in Baton Rouge, which has a lovely selection of affordable mushrooms. It’s honestly the only place I like to buy mushrooms.

white enoki mushrooms, shiitake mushrooms, and baby portobello mushrooms on a brown piece of parchment paper with fresh sage leaves scattered around.

We went with a type of enoki mushroom called seafood mushrooms, shiitake mushrooms, and baby portobello mushrooms.

Usually, I’m not a fan of shitakes because I find them tough and chewy, but in the long braise, they soak up all the flavor and become the most tender, flavorful mushroom.

Feel free to use any mushrooms you enjoy in this recipe.

miso braised leeks and mushrooms in a white dutch oven

Braised Venison Shank

You can use any shank meat in this recipe, but I suggest using venison or bison for the best flavor.

Venison is a very lean meat, and you need more fats when searing it so it doesn’t burn. Even though you rub the shanks in butter, you still need to heat a high smoke point oil in your dutch oven before searing it. I suggest avocado oil.

raw venison osso buco, also called venison shank on crumpled brown butcher paper.

miso herb butter for rubbing the venison shank

Venison Osso Buco with Fermented Lemon Gremolata

What is osso buco? It’s a classic Italian dish usually made with veal shank, braised with vegetables, white wine, tomato, and broth, and topped with an herbaceous mix called gremolata.

As people often do, I’ve taken creative liberties and put my unique spin on osso buco. Traditional recipes usually include tomatoes, carrots, celery, and onions. I chose to use mushrooms and leeks. My braising liquid is also unique, incorporating miso.

two venison shanks in a braising broth with mushrooms and leeks in a white dutch oven on a brown table.

Now, the bone marrow from the shank bone is a prized part of osso buco; thus, people will actually fight over it. I prefer to scoop it out and mix it into the braised liquid, so everyone gets some in their portion.

fully braised venison shank, leeks and mushrooms in a white dutch oven.

One of the defining parts of the dish is the topping called gremolata. It’s a green sauce similar to chimichurri, made with parsley, lemon zest, and garlic. Instead, I used fermented lemon rind.

The gremolata lightens up the richness of this recipe so nicely. And the fermented lemon really sends the gremolata over the top.

Miso braised leeks, mushrooms and venison osso buco over cheddar grits, topped with green parsley gremolata

Venison Osso Buco and Miso Braised Leeks Served with White Cheddar Grits

Osso buco is usually served with risotto or polenta. But, in the true spirit of making this recipe entirely my own, here, I chose to go with jalapeno cheddar grits.

However, feel free to serve the osso buco over risotto or polenta instead. Also, you can serve this over white rice or enjoy it with a slice of crusty sourdough bread. I highly recommend the cheddar grits though.

More Recipes to Try