Braised Elk Osso Bucco
Chef Valerie Morrison
Served with boiled baby potatoes and seasonal vegetables, this will warm whatever winter is left in your bones. Lamb or chicken can also be substituted, but keep an eye on the moisture level and reduce your simmering time accordingly.
1/2 cup (125 mL) flour
3 tsp (15 mL) paprika
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
6 elk shanks, cut 2 in (5 cm) thick
2 Tbsp (30 mL) vegetable oil
2 carrots
1 onion
4 stalks celery
2 tomatoes
1 lemon, juiced, zest reserved
1 tsp (5 mL) whole black peppercorns
4 cloves garlic
1 cup (250 mL) red wine
3 cups (750 mL) game stock
Combine flour, paprika, salt, and pepper in a large plastic bag; add elk shank cuts and toss them to coat evenly. In a large saucepot heat the oil over medium heat, add elk, and brown evenly (about 5 to 6 minutes). Remove and set aside.
Add the vegetables to the pan and saut until fragrant (1 to 2 minutes); add the juices, zest, garlic, and peppercorns and saut for 5 more minutes. Deglaze the pot with the wine, scraping the brown bits off the bottom of the pot; add the stock and bring to a boil.
Return the shanks to the pot and reduce to a simmer. Cook for about 3 hours or until the meat is tender. Remove meat from the pot and pure the sauce until smooth; season with additional salt and pepper if needed.
Serves 6.
source: "Emerald Lake Lodge", alive #305, March 2008
