Elk Osso Buco Style
Elk Recipe
1Setup & Prepare
About This Recipe
This elegant braised dish transforms tough elk shanks into fork-tender meat through slow cooking in white wine and aromatics, finished with bright gremolata. The Italian technique creates restaurant-quality results with rich, complex flavors and silky texture.
Cultural Context
This adaptation of the classic Milanese dish applies traditional Italian braising techniques to elk shanks, demonstrating how European methods can transform American game into sophisticated cuisine. The technique honors both Italian culinary heritage and North American hunting traditions.
2Ingredients
Shopping List
3Cooking Instructions
-
Preparation: Season shanks with salt and pepper, then dredge lightly in flour.
-
Browning: Heat olive oil in heavy Dutch oven over medium-high heat. Brown shanks on all sides, about 8 minutes total. Remove and set aside.
-
Soffritto: In same pot, sauté onion, carrots, and celery until softened and lightly caramelized, about 10 minutes. Add garlic and cook 1 minute more.
-
Deglazing: Add white wine, scraping up browned bits. Cook until wine reduces by half.
-
Braising Setup: Add tomatoes, stock, herbs, and browned shanks. Bring to simmer.
-
Slow Cooking: Cover and braise in 325°F oven for 2-2.5 hours until meat is fork-tender and falling off the bone.
-
Gremolata: Combine lemon zest, minced garlic, and parsley just before serving.
-
Service: Serve shanks with braising liquid and vegetables, topped with fresh gremolata.
4Chef's Notes & Pairings
Chef's Notes
- The long, slow braise is essential for breaking down tough connective tissue
- Gremolata adds bright freshness that balances the rich dish
- Traditional accompaniment is risotto alla milanese
Wine Pairing
Barolo or Chianti Classico - robust Italian wines with the tannins and complexity to complement the rich braised elk and tomato sauce.
Nutrition Facts
Per serving: 485 calories, 52g protein, 18g fat, 16g carbohydrates. Italian sophistication with lean protein.
