Venison Osso Buco

Peak District Deli Venison Osso Buco

This month we're bringing you our Venison Osso Bucco with Renishaw Hall red wine and pearl oyster mushrooms with orange and apple marigold gremolata.

An intense mouth watering version of the famed Milanese dish – slow cooked Chatsworth Estate venison shanks with a well balanced red wine. Perfect with roast new potatoes and sautéed winter kale with fennel seeds and garlic.

Serves 6

 You'll need:

2.1 kg of Shin Venison

Seasoned flour, 2 tbsp

Knob of butter, approx 30g 

3 large Onions finely diced

2 Large carrot finely diced

6 sticks of celery finely diced

4 large garlic cloves whole

Lemon zest

Bay leaf

Dried Thyme

Dried Oregano

2 Glasses of red wine, approx 250ml 

Good quality stock, homemade chicken preferably, 250ml

2 cans of chopped tomatoes

300g pearl oyster mushrooms, sliced

For the gremolata:

Zest of 2 large oranges 

2 tbsp delicately chopped apple marigold

Finely grated cloves of garlic

Mix all the above in a small bowl with rapeseed oil to combine and a pinch of sea salt


1. Turn the oven on, fan 140c. Lightly dust the venison with seasoned flour and caramelise in the butter. Set to one side.

2. Add a little more butter to the pan and sauté the onions to slightly soften. Then add the the carrots and celery and cook lightly until they soften and become sweeter (In Italy this is known as a sofrito)

3. To this mixture add the whole garlic cloves, the lemon zest, a bay leaf and some sage and cook for a few minutes more. Add the mushrooms and together with a can of chopped tomatoes bring back to a simmer.

4. Add the red wine and turn up the heat to begin to concentrate the sauce. After about 10 minutes tuck the meat back into the vegetable mix and put into the oven. Once gently bubbling, add the chicken stock and leave to cook.

5. Cook very gently for around 3hrs making sure the meat is kept moist by the surrounding sauce. Gently stir the sauce occasionally without disturbing the meat too much.

6. If the sauce requires any thickening do so with a little cornflour premixed in some cold water and finish off the sauce by adding a few dots of butter and stirring it in once the meat has been removed. Sprinkle with the gremolata.

Tip! Remember to snip off any butchers string used to hold the meat together before serving.