Gin & Tonic Red Deer Osso Buco

by Eddie McDonald

A real flavour of Autumn


    4-5 tbsp plain flour
    4 tbsp olive oil
    Salt and pepper
    1 onion, chopped
    1 carrot, diced
    4 stalks celery, diced
    1 cinnamon stick (approx. 5cm)
    2 Pinches of caraway seeds
    2 Pinches of fennel seeds
    2 Pinches of coriander
    5 dried juniper berries
    200ml dry gin
    100ml tonic water
    600ml vegetable stock
    Finely grated zest of an unwaxed lemon, plus slices to garnish

Gin & Tonic Red Deer Osso Buco


Preheat oven to 160°C/300°F/Gas 2 and heat a large ovenproof casserole on the hob. With the meat at room temperature, dust with flour, then sear in batches in the oil until browned all over. Season with salt and pepper, remove the meat and set it aside. Add the vegetables and spices to the casserole and sweat for 4-5 minutes, then deglaze with gin, stirring up any tasty residue. Add tonic and stock and bring to the boil. Put the meat back in, cover with a lid and place on the bottom shelf of the oven to cook for 60-90 minutes, or until the meat is tender. Return the casserole to the hob, crushing any of the remaining juniper berries to release their flavour. Reduce until the sauce thickens slightly then further season to taste. Serve the Osso Buco on preheated plates, sprinkled with the zest. Garnish with a slice of lemon, just as you would a G&T!

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