Braised Elk Osso Bucco

Since we don’t have the space to process our own animal at home, we bring it to our local game processor. The shanks are often thrown into the grinder since they are tough, but when cooked low and slow, they are one of the best cuts on the animal. The cross cut of the shank, also called osso bunco, allows access to the bone marrow and it tastes amazing! Whether you process your own animal or bring it to someone, definitely give this cut a try.

4 pieces elk or beef shank
3 carrots
3 celery stalks
1 yellow onion
6 cloves garlic
1 can tomato paste
1/2 bottle red wine
2 tbsp balsamic vinegar
2-3 cups of beef or chicken broth
Rosemary, sage, and thyme
Salt and pepper to taste
2-3 Yukon gold potatoes
Cream
Butter
Chives
Horseradish (whole roots frozen)

Osso Bucco:

1. Salt the meat generously and brown well on either side. Remove from pan and add your veggies.

2. Saute veggies for a few minutes then add your garlic and cook for 1 min. Add tomato paste and cook for 2 min.

3. Add red wine and let simmer for 2 min. Then add balsamic, herbs, and enough broth to cover the meat. Add meat back to pot.

4. Cover and simmer on low for at least 3 hours.

5. Once done, remove the meat, strain the sauce, add back to pot, and reduce until sauce is thick and can coat the back of a spoon.

Potatoes:

1. Preheat oven to 400°

2. Wash potatoes, wrap in tin foil, and bake for 1 hr. Remove from oven, unwrap, and let cool.

3. While potatoes are cooking, heat up 1/2 cup of heavy cream with some salt and rosemary. Heat gently, bringing almost to a boil, remove from heat and let sit for a few minutes.

4. Rice potatoes in a bowl, strain cream mixture, and stir into potatoes. Add as much butter as you like and stir. Add salt and pepper to taste.

Plate the potatoes first, followed by meat. Then top with your reduced sauce, chives, and shave over frozen horseradish with a microplane!