The Perfect Recipe For Slow Cooked Wild Boar Osso Buco
Osso buco is a great choice for even the most inexperienced cooks. It’s virtually impossible to mess up. The longer you cook it, the more tender it gets. The flavor is incredible. Being in the slow cooker category of cuts of meat, osso buco, or leg shank, comes from muscles that get a lot of use. This means that the meat is incredibly flavorful but quite tough - that is, until it’s slow cooked to tender perfection. If it’s not so tender it’s falling apart when you check for doneness, simply cook it longer. The flavors meld together beautifully in the dutch oven (you could also make this in an Instant Pot or crock pot). Since the leg shank is cut horizontally across the bone, there’s even more complex and rich flavor added from the melted bone marrow.
Also Read: Great Ways to Prepare and Eat Wild Boar
Delicious, Flavorful & Sustainable Meat
Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.
Hand Cut By Master Butchers For The Best Taste
People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.
In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.
- 3-4 lbs wild boar osso buco
- ¼ cup flour for dredging
- 4 tablespoons bison tallow, divided
- Sea salt and freshly ground black pepper to taste
- 1 small onion, finely chopped
- ½ cup finely chopped parsnip
- 3 large cloves of garlic, finely minced
- 1 cup red wine
- 2 cups bison bone broth
- 1 28 oz can of tomatoes
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 bay leaves
- 2 tablespoons double concentrated tomato paste
- Zest of one lemon
- Preheat the oven to 325 degrees Fahrenheit. Let the wild boar shanks sit out for approximately 15 minute at room temperature before cooking.
- Season the osso buco generously on both sides with sea salt and freshly ground black pepper. Dredge them in the flour, shake off the excess and set aside.
- Heat 2 tablespoons of bison tallow in a large dutch oven over medium-high heat. Sear the wild boar shanks, forming a flavorful crust on each side (work in batches if necessary). Set the seared shanks aside on a plate.
- Reduce the heat to medium and add the rest of the bison tallow to the dutch oven. Cook the chopped parsnips, onion and garlic until tender.
- Add the red wine to the pot and cook for a few more minutes. Add the can of tomatoes, crushing them with a wooden spoon or your hands, and one cup of bison bone broth. Then add the herbs, tomato paste and lemon zest. Stir to combine and cook for approximately 5 minutes.
- Add the seared wild boar shanks back into the pot. Nestle them in so they are mostly covered by the sauce. If necessary, you can add more bone broth to create more liquid.
- Put the lid on the dutch oven and cook in the preheated oven for 2 ½ hours, or until the meat is fork tender. Check halfway through to see if more liquid needs to be added. Serve over mashed potatoes if desired. Enjoy!
Our Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.