Venison Osso Bucco

1kg Venison shanks, cut in to disks 

2 onions diced

2 carrots diced

3 celery stalks diced

1 L venison stock

400g tin Chopped tomatoes

2 bay leaves

2 sprigs of thyme

1 sprig of rosemary

2 Tbsp Lard or olive oil

Salt and pepper

This is one of those rib sticking, hearty meals that tastes amazing, with very little effort required on your part. All of the work is done in the oven as it slowly cooks the meat and breaks down the collagen in the connective tissues that hold the differnt muscle structures together. I would recommend tying a piece of butcher's string around each disk of meat to help hold it on to the bone as you fry it. One of the perks of cooking meat on the bone like this is that you get access to the bone marrow.

Preheat your oven to 150ºc

Melt 1 Tbsp of the lard in a rage heavy bottomed frying pan and them add the oinion, carrots and celery and allow them to sweat down over a gentle heat for 10 minutes. Remove from the pan and set to one side.

Melt the other Tbsp of lard on a high heat and fry off the venison shank disks in batches seasoning the meat before putting it in the pan. Once you have finished frying off the meat place the softened veg in an even layer on the bottom of a lidded casserole dish, put the fresh herbs on top of the vegetables and then carefully arrange the meat on top. 

Pour the tin of chopped tomatoes around the meat, then do the same with the stock.

Put the lid on and put the dish in the oven to cook for 5-6 hours, checking on it from time to time, I tend not to move the meat at all as I want it to stay on intact. You will know when it is ready as the meat will be falling off the bone. 

Serve with mashed potato or cheesy polenta and a slice of sourdough.