Poron Osso Bucco
recipe

A delicious venison osso bucco that brings the flavors of the forest, perfect for special occasions.
Preparation Time: 2 hours
Serving Size: 4

Ingredients:

- 1 kg venison shank
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stalk, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 dl red wine
- 4 dl game stock
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot and brown the venison shank on all sides. Remove the meat and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté the vegetables until they soften.
3. Season with salt and black pepper. Return the browned meat to the pot.
4. Pour the red wine into the pot and let it simmer for a few minutes. Add the game stock, bay leaf, thyme, and rosemary.
5. Cover the pot with a lid and simmer on low heat for about 1.5 hours, until the meat is tender.
6. Stir in the lemon zest and parsley just before serving.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 45 g
Fat: 20 g
Carbohydrates: 10 g
Fiber: 3 g

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