• 4 to 6 Broken Arrow Ranch Antelope shanks,
cut three inches thick (about 3 1/2 to 4 pounds)
Or 10 to 12 Broken Arrow Ranch Venison Osso Buco shanks
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped into 1/2-inch dice
• 2 bell peppers, chopped into 1/2-inch dice
• 1 celery stalk, chopped into 1/4-inch slices
• 2 cups medium mushrooms, chopped
• 4 cloves of garlic, chopped
• 1 quart beef stock
• 1 bottle bold red wine that you would drink
Preheat the oven to 250 degrees F. Season the shanks all over with salt and pepper and roll in flour. In a heavy-bottomed six-to-eight quart casserole dish, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, twelve-to-fifteen minutes. Remove the shanks and set aside. Reduce the heat to medium; add the onion, bell peppers, celery, mushrooms, garlic, and cook, stirring regularly, until they begin to brown and are slightly softened, eight to ten minutes. Add the beef stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered at least halfway, add more stock. Cover the pan with tight-fitting lid or aluminum foil. Place in oven for three hour s and cook until meat is nearly falling off the bone. Remove the lid and cook fo r one additional hour to concentrate the stock.
Remove the dish from the oven and let stand 10 minutes. Carefully remove the shanks from the stock, to another dish, so they don’t fall apart. Keep shanks warm. Place casserole dish on the burner and bring stock to a boil. In a separate saucepan, mix ½ cup oil and ¼ cup flour, cook to a white roux. Pour roux into the boiling stock and stir until it thickens into gravy. Carefully add the shanks back to the hot gravy and let sit for 10 minutes.
Serve hot shanks with gravy over mashed potatoes or mushroom ri sotto on individual plates.
Serves four to six with Antelope Shanks, serves six with Venison Osso Buco.