Elk Osso Buco
Elk Osso Buco is a slow-cooked meal that will delight your senses with the most tender melt in your mouth meat in a delicious tomato-based sauce. If you are looking for a new recipe to try for your latest elk hunt, this is the one to try!
Ingredients
- 4-6 cross-cut elk shanks
- 1/2 cup flour
- 4 tbsp avocado oil
- 1 tbsp butter
- 1 onion, chopped
- 2-3 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 2 cups chicken or beef broth
- 1 cup tomatoes, chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- salt and pepper to taste
- 8 oz sliced button or cremini mushrooms
- 1/4 cup parsley, chopped plus 1 tbsp for garnish
Instructions
- Season both sides of the elk shank with salt and pepper.
- Dredge the shanks in flour. Covering all sides.
- Heat oil in a large 6-quart stainless steel pot or dutch oven.
- Lightly shake off excess flour and brown all sides of the shanks on medium heat. 2-3 minutes each side.
- Remove the elk shanks from the pot and set aside.
- Add 1 tbsp of butter to the pot and saute the onion until fragrant and begins to soften.
- Add the chopped carrots, celery, and garlic and saute for 8-10 minutes.
- Once the vegetables begin to soften, add the dry red wine to deglaze the pan, about 3-4 minutes.
- Add the broth and place the elk shanks back into the pan.
- Add chopped tomatoes, tomato paste, bay leaves, and thyme.
- Decrease the heat to low and simmer for 2.5 hours, stirring occasionally. Keep an eye on the liquid level. Add more broth if needed.
- Add salt and pepper to taste.
- Add mushrooms and parsley and continue to cook for 1 more hour or until the meat is falling off the bone.
- Remove the bay leaves from the pot.
- Place the shanks on a platter, top with the sauce, and garnish with the remaining chopped parsley.
- Serve with garlic mashed potatoes, risotto, or polenta.
- Enjoy!