Preheat your oven on fan forced to 150 deg C
Prep the ingredients.
Heat a medium pan to a high heat, season the venison osso buco with salt and pepper and a drizzle
of oil. Add to the hot pan and seal both sides giving a nice caramelised colour to the meat. Remove
from the pan and repeat until all the venison pieces are sealed. Set aside.
Heat an oven proof dish on the stove top to a medium high heat. Add a little oil and add the peeled
shallots, garlic cloves, diced carrot, celery and lightly brown.
Now add the chopped anchovies, bay leaf, rosemary and thyme, stir through then add the red wine
and reduce by half. Add the tinned cherry tomatoes and beef stock. Now place the sealed venison
into the dish and add any resting juices. Add the kalamata olives and bring to a simmer. Ensure the
meat pieces are submerged into the sauce.
Cover with a lid and place into the oven. Cook for 3.5 hours until the meat is tender and coming
away from the bone.