Osso Bucco is made from the shank.
Yep. Front legs. Use a boning knife and cut around the muscle. Then saw the bone.
Use butcher twine to tie meat. Dedge in four and sear in an enameled cast iron pot. Remove meat and set aside.
Add onion and garlic and saute for a few min. Add dry white wine to get all bits off bottom. Add a handful of carrots and celery. Add meat back to pot and add enough beef stock (or homemade venison stock) until the meat is mostly covered. Add a handful of thyme, sage and rosemary and a can of crushed tomatoes. And then simmer covered for about two hours or when the meat is tender.
