Osso Buco is a classic Italian dish of braised veal shanks.
Substitute with venison shanks, they give a fuller, more robust flavor to the braise. Like most braised dishes, the osso buco will taste even better reheated the next day.
Season osso buco with salt and pepper. Add butter and olive oil to pot, working in small batches, brown osso buco on both sides.
Reduce heat to medium and sauté onion until golden brown, adding a little more olive oil and butter if necessary.
Add large carrot finely chopped, 2 medium stalks celery, 2 cloves garlic crushed stir.
Now add the ¾ cup red wine and deglaze the pot by scraping all the crusty bits with a wooden spoon. Add the 4 cups of beef broth or stock, 1 can chopped tomatoes, 2 bay leaves, 2 teaspoons thyme, 1 sprig of rosemary. Add 2 tablespoons of tamarind puree. Add the osso buco into the braise for 21/2 to 3 hours (there is no such thing as tough osso buco, just osso buco that has not been cooked long enough)
Sprinkle this over Osso Buco when ready and cooked. - tablespoons flat leaf parsley and 1 large clove garlic minced and lemon zest.