Ingredients
Osso Buco
- 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
For the grits
- 2 cups grits
- 6 cups water
- 2 teaspoons salt
- 2 tablespoons butter
- 1/3 cup fermented jalapeño brine
- 1 cup cheddar cheese, grated
For the gremolata
- 1 cup parsley, fresh and chopped
- 1 tablespoon fermented lemon rind, minced
- 1 tablespoon olive oil
- 1 garlic clove, minced
Instructions
- Preheat oven to 350 degrees.
- Pat the venison shanks dry and sprinkle with salt. Let the shanks rest for 10 minutes
- In small bowl combine the butter, 3 tablespoons miso, black pepper, garlic, and green onion
- Rub both venison shanks with the butter mixture on all sides.
- Heat 2 tablespoons of avocado oil in a large cast iron dutch oven (at least 5.5 quarts). Sear both sides of the shanks. About 2 minutes each side
- In a large bowl whisk together the tomato paste, maple syrup, beef broth, hard apple cider, 3 tablespoons miso paste, vinegar and tamari.
- Remove the shanks from the dutch oven. Place the shanks on a plate, be careful the dutch oven is still very hot.
- Deglaze the dutch oven with the beef broth apple cider mixture and bring it to a simmer.
- Add the chopped leeks and cook until they are wilted.
- Add the mushrooms to the pot. Nestle the shanks in, making sure they are in the liquid.
- Add in a rosemary sprig and fresh sage sprig.
- Cover and braise for 3 hours in the oven until vegetables are tender and meat shreds easily with a fork.
- Meanwhile, make the grits. In a medium pot bring the water to a boil. Add in the salt and butter.
- Once the water is boiling, continuously stir while slowly adding in the grits.
- Bring the grits back up to a boil then reduce the heat to the lowest setting and cover.
- Cook for 15, taking the lid off to stir every 5 minutes.
- Once the grits are cooked, add in the cheese and Jalapeño brine.
- Cook for ten more minutes with the lid off until the grits thicken.
- Allow the grits to cool slightly for ten minutes, as they cool they will thicken even more.
- Prepare the gremolata by mixing all the ingredients in a bowl.
- Remove the braise from the oven, remove the sage and rosemary spring, and season with additional salt and pepper to taste if necessary.
- Serve hot with cheddar cheese grits, top with gremolata.
