Wild Boar Osso Bucco

Ingredients

●     4 Osso Buco Shanks

●     Salt

●     Flour for Dusting

●     ¼ cup Olive Oil

●     1 Onion, Chopped

●     2 Carrots, Chopped

●     2 Celery Stalks, Chopped

●     ½ ounce Dried Porcini mushrooms, chopped

●     1 cup White Wine

●     1 cup Chicken, Beef, or Game Stock

●     1 28 oz can Crushed Tomatoes

●     1 tsp dried Thyme

●     1 tsp dried Oregano

●     Zest of a Lemon cut into large strips, white pith removed

●     2 Bay Leaves

●     ¼ cup chopped fresh parsley, for garnish

Special equipment: Dutch Oven

Directions

1. Preheat oven to 300 degrees F. Heat olive oil in a Dutch Oven set over medium-high heat. Salt the shanks and dust them in flour to coat. Brown them well in the pot. Take your time and get a solid sear on them. (Solid 10 minutes) Remove and set aside.

2. Add the onion, carrot, celery, and porcini mushrooms, and sauté until slightly browned around the edges, about 6-8 minutes. Sprinkle some salt on them as they cook.

3. Pour in the white wine and use a wooden spoon to scrape up any browned bits to deglaze. Once it comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest, and bay leaves, and bring to a simmer. Return the shanks and turn to coat in sauce. Cover pot and move it into the oven. Cook until tender, between 2 and 4 hours, Serve on top of risotto or polenta, or alongside some bread.