Author: Chef Mark Perrier
Stracotto:
- Venison shanks: 4 x Cross cut shanks (1.5 inches thick) OR 2 bone-in bison short ribs (2-inch cut)
- Flour for dusting
- 1 large onion fine dice
- 2 carrots fine dice
- 2 sticks celery fine dice
- 1 bunch Italian parsley (chopped)
- 2 tbsp tomato paste
- 1 cup red wine
- Meat stock to cover
- S & P to taste
Gremolata:
- Knob of fresh horseradish (grated)
- ½ of Italian parsley from above
- Zest of 1 lemon
Risotto:
- 1 large white onion diced
- Butter (lots)
- 1 cup carnaroli rice
- ½ cup white wine
- High quality chicken stock (hot)
- Parmesan cheese (grated)
- ½ lemon
Season the shanks with S&P and dust with flour. Heat oil till smoking in a heavy bottomed casserole. Sear shanks till golden brown on both sides. Remove and drain any excess oil from pot. Add diced vegetables and sweat in butter until cooked down and soft. Roughly 20 min. Add ½ of the parsley and tomato paste and continue cooking another 5 min. Deglaze with wine, bring to a boil. Add back the shanks along with the meat stock to cover. Slowly bring to a simmer, skim, cover and place in a 275 F oven to braise until tender. Begin checking after 2 hours. Ideally leave the meat in the liquid overnight for optimal flavor. To serve, reheat slowly. Combine the ingredients for the gremolata and stir into the braise just before serving.
For the rice, sweat the onion in butter until cooked down and translucent. No color. Add the raw rice and continue to sweat until each grain is glazed in oniony butter. Deglaze with white wine, stirring constantly until absorbed. Begin adding the hot broth one ladle at a time, stirring the whole time. Do not add the next ladle of broth until the previous has been absorbed. Continue this process until the rice is al dente. Remove from the heat and begin mounting with the remaining butter and cheese. Season with salt and lemon. Serve with the shanks.
Serves 4
