Elk Osso Buco Recipes

ELK OSSO BUCO

Steps:

• 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!

ELK OSSO BUCO

Steps:

• Preheat the oven or outdoor oven to 350°F.
• Season both sides of the shanks generously with salt and pepper. Lightly dredge both sides in flour shaking off excess. Set aside.
• Heat a cast iron dutch oven over medium-high heat and add the canola oil. Carefully brown the shanks in the oil being sure to develop a dark crust before turning and browning the other sides. Add the onion, bell pepper, garlic cloves, chile pepper and red wine. When the wine begins to boil, add the tomatoes, beef stock and bay leaves. Cover with the lid and remove from heat.
• Set the covered dish into the oven and bake for 3-4 hours until the meat is fall off the bone tender.
• Serve the shanks and the sauce over buttery mash potatoes or polenta.

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

OSSOBUCCO

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).