Pat venison shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge lightly in 1/2 cup flour, shaking off excess.

Brown the Shanks

In a large heavy Dutch oven over medium-high heat, warm 3 tbsp olive oil and 2 tbsp unsalted butter until shimmering. Add shanks (work in batches if necessary) and brown well on all sides, about 4–5 minutes per side. Remove browned shanks to a plate and set aside.

Build the Braising Base

Reduce heat to medium. Add the diced onion, carrot, and celery to the pot and cook, stirring, until softened and beginning to color, about 6–8 minutes. Add smashed garlic and cook 30 seconds. Stir in 2 tbsp tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.

Braise

Return the shanks to the pot. Add 4 cups beef or venison stock, 4 thyme sprigs, 2 bay leaves and 1 sprig rosemary (tuck herbs around the meat). Add 1 tbsp red wine vinegar and 1 tsp brown sugar. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low and simmer gently on stovetop. Braise until very tender and falling from the bone, about 2 to 2.5 hours.

Finish the Jus

When the shanks are done, carefully remove them to a warm plate and tent with foil. Strain the braising liquid through a fine mesh sieve into a saucepan, pressing solids to extract flavor. Skim excess fat from the surface. Bring the strained liquid to a simmer and reduce by about one-third until glossy and slightly thickened, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. If desired, whisk in 1 tbsp cold butter off heat to enrich the jus. Keep warm.

Creamy Yellow-Corn & Pistachio Polenta

Heat Liquids

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil with 1 tsp salt.

Add Polenta

Slowly whisk in 1 cup coarse yellow polenta in a steady stream to prevent lumps. Reduce heat to low so the mixture is at a steady simmer.

Cook Polenta

Cook, stirring frequently, until the polenta is thick and grains are tender, about 20–25 minutes (time depends on grind). If the polenta becomes too thick, stir in up to 1/2 cup additional hot water or milk to reach a creamy consistency.

Finish and Fold

Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup finely grated Parmesan, and 1/2 cup coarsely chopped roasted pistachios. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm and cover.

Herb Crust

Combine Herb Crust

In a small bowl, combine 1/2 cup packed parsley, 1 tbsp thyme leaves, 1 tsp chopped rosemary, 1 tsp lemon zest, 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan, 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly moistened; the mixture should clump together when pressed.

Crisp the Crust (optional)

For extra crunch and color, spread the herb crust on a baking sheet and toast in a 375°F (190°C) oven for 6–8 minutes until golden, watching so it doesn't burn. Alternatively, warm in a small sauté pan until crisp.

Apply the Crust

If you want the crust adhered to the meat, spoon a small amount of the hot reduced jus or softened butter onto the top of each shank and press a generous layer of herb crust onto the exposed meat and bone marrow. The residual heat will adhere the crust; for a firmer crust, place under a hot broiler for 1–2 minutes to brown—watch closely.

Plating & Finish

Spoon a generous portion of the warm creamy corn-pistachio polenta onto each plate. Place a venison shank atop the polenta. Spoon the red osso buco braising jus around and over the meat. Add any reserved crisped herb crust on top of the shank or alongside. Finish with a sprinkle of chopped fresh parsley and a drizzle of 1 tsp extra-virgin olive oil.