Venison Osso Buco

1/2- 3/4 cup butter 3/4 cup onion, chopped 3/4 cup celery, chopped 3/4 cup carrot, chopped2 garlic cloves, minced2 tablespoons flat-leaf parsley, chopped 1/2- 3/4 cup flourSalt and pepper to taste 1/2 cup olive oil8 small venison shanks 1/2- 3/4 cup dry white wine or red wine 1/2 cup venison, chicken or veal stock/broth2 cups canned crushed tomatoes, strain juices.Melt butter in large Dutch oven over medium heat. Add onions, celery and carrots; stir continuously. When onions are transparent turn heat to low and add garlic and parsley, cooking and stirring for 3-5 minutes.Place flour, salt and pepper in a plastic bag. Add the shanks and shake to coat. Remove and shake off excess flour.In a separate, heavy fry pan heat olive oil and brown the floured shanks on all sides. Remove shanks and place on vegetables in Dutch oven.Heat oven to 350 degrees. Pour off excess fat from fry pan. Add wine to remaining drippings in pan and cook over high heat, gently scraping up browned bits from bottom of pan, until thickened.Add stock/broth and tomatoes and bring to boil. Pour mixture over shanks and vegetables and transfer pot to oven . Bake, covered, 1 1/2-2 1/2 hours. Baste every 30 minutes. Add additional broth if mixture begins to dry out. Do not cover shanks completely in liquid. Sauce should be thick. Serve over smashed garlic potatoes or noodles.Serves four to six.Cook's note: You may use 3 veal or lamb shanks, but venison tastes the richest but is mostly fat-free.Nutrition values per serving: 375 calories, 22 g fat (12 g saturated), 12 g carbohydrates, 2 g fiber, 30 g protein, 133 mg cholesterol, 139 mg sodium.