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Rocky Mountain Elk Osso Bucco
 Ingredients
- 2-4 elk shanks (depending on size), crosscut
1 ½ - 2" thick
- Salt and pepper
- 1 tbsp flour
- ¼ cup Canola oil
- 1 diced medium onion
- 1 diced large carrot
- 2 diced pieces of celery
- 2 crushed cloves of garlic
- 1 tbsp tomato paste
- 1 sprig rosemary
- 3 crushed juniper berries
- 1 orange - juice and zest
- 1 cup Cabernet Sauvignon
- 1 litre game stock (or veal stock if game not
available)
Preparation
Pat the shanks dry with paper towel
and season with salt and pepper. Cover in flour and
shake off the excess. In a large skillet, sear the
shanks in hot oil to form a crust and set aside.
Add the onion, carrot, celery, and
garlic, and sauté until golden. Add the seared
shanks, tomato paste, rosemary, juniper berries and
orange zest. Deglaze with the Cabernet Sauvignon
and reduce by half. Add the orange juice and stock.
Bring to a boil, reduce to a low
simmer, and cook covered for 2-3 hours. Allow the
shanks to cool in the sauce, remove and strain the
sauce, and reserve for service.
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