There are six basic steps to braising Osso Bucco (be it grain-fed veal osso bucco, venison osso bucco, or antelope osso bucco). What follows isn’t a recipe, per se. It’s more of a how-to…the general technique and ideas of improvisation. Aside from the ingredients below, you’ll need a dutch oven or some sort of cookware that …

(it looks burned, but it wasn’t…we swear) This is a rustic Italian-style dish featuring pulled/shredded wild boar shank meat slow roasted in the oven and served atop mascarpone polenta.  Boquerones compound butter and a fresh gremolata add a salty/astringent zing to the whole dish. Slow roasting shank meat instead of braising it yields a delicious …

A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste.   For a twist, we made one with equal parts orange zest, pine nuts, and chives, plus sea salt and ground pink peppercorns to taste. It paired perfectly with the …