Venison Osso Buco

Ingredients

• 2 medium oranges
• 1 lemon
• 1⁄4 cup extra-virgin olive oil
• 2 medium yellow onions, peeled and chopped
• 1 medium carrot, peeled and shredded
• 1 stalk celery, chopped
• 2 bay leaves
• 4 whole cloves
• 1 sprig fresh rosemary
• 10 juniper berries
• Salt
• Freshly ground black pepper
• 6 (8–10-oz.) venison osso bucco, cut from the hind shanks
• 1⁄2 cup flour
• 1⁄4 cup vegetable oil
• 2 tsp. tomato paste
• 1 cup fruity red wine, such as chianti
• 1 cup fresh carrot juice
• 6 plum tomatoes, peeled and crushed
• 2 cups hot chicken stock

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