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Prep Time: 2½ Hours
Yields: 6 Servings

The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal, and this wonderful dish was created. 

6 (1½-pound) venison shanks
½ cup olive oil
2 tbsps butter
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
¾ cup flour
2 cups diced onions
½ cup diced celery
¼ cup minced garlic
1 cup diced carrots
1 cup dry red wine
3 cups chicken stock
1 tsp dried basil
1 tsp dried thyme
1 (15-ounce) can diced tomatoes
2 bay leaves
½ cup chopped parsley
1 tbsp lemon zest
¼ cup sliced green onions

Preheat oven to 350°F. In a 14-inch cast iron skillet, heat olive oil and butter over medium-high heat. Season venison shanks generously with salt, pepper, granulated garlic and hot sauce. In order to keep meat from falling apart during cooking, tie each shank across center with a piece of butcher’s twine. Coat shanks well in flour, shaking off excess. Cook shanks, a few at a time, until golden brown on all sides. Remove venison shanks from skillet, place side-by-side in a large casserole dish and set aside. To the pan drippings, add onions, celery, minced garlic and carrots. Sauté 3–5 minutes or until vegetables are wilted. Pour off any excess oil in pan then add red wine. Bring to a rolling boil then reduce by half while scraping all drippings from skillet. Blend in chicken stock, basil, thyme, tomatoes, bay leaves and parsley. Bring to a low boil then pour entire contents of skillet over shanks in casserole dish. Cover and bake 1½–2 hours or until fork tender, basting occasionally. When meat is tender, arrange venison shanks decoratively on a heated platter and spoon vegetable sauce from casserole dish over meat. Garnish with lemon zest and green onions. Serve hot over cooked pasta, rice or jambalaya and top with sauce.




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