16 Center-Cut, Meaty Venison Hind Shanks>>>

--Cut "Osso Buco" Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons Olive Oil

4 Cups Yellow Onions -- sliced

4 Tablespoons Garlic -- chopped

2 c Celery -- diced

2 c Carrots -- diced

3 c Plum Tomatoes -- diced

5 c Rich Venison Or Chicken Stock

2 1/2 c Dry Red Wine

2/3 c Nicoise Or Kalamata Olives* -- whole

2 tsp Fennel Seed

1 tbsp Fresh Oregano <<Or>> -- minced

1 tsp Dried Oregano

1 1/2 tsp Fresh Thyme <<Or>> -- minced

1 tsp Dried Thyme

1 tsp Serrano Chile <<Or>> -- seeded and minced

1/2 tsp Red Chile Flakes

--Garnish-- Fresh Herb Sprigs --Lemon Zest Mix--(Gremolata): 2 tsp Lemon Zest -- grated

2 tsp Garlic -- minced

2 tbsp Fresh Parsley -- minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.

Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more or until the venison is very tender. Remove the shanks and set aside.

Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.

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