Elk Ossobuco

Wine-braised elk shank with root vegetables and purple potato mash

Ingredients

2 lb elk high shank, center cut
1 stick rosemary
2 garlic cloves
Fresh sage leaves
Fresh thyme sprigs
3 tbsp tomato paste
2 liters red wine (Pinot Noir)
1 liter vegetable stock
Sea salt and black pepper
2 lb mirepoix (carrots, celery, onion)
Sweet green peas
3 oz cremini mushrooms
Cannellini beans

Preparation

Marinate elk shanks overnight with red wine, garlic, rosemary, thyme, sage, and chopped vegetables. Remove from marinade and pat dry. Sear until browned.
In a large pan, sauté marinated vegetables, stir in tomato paste, deglaze with marinade and vegetable stock. Add demi-glace if desired.
Return elk shanks to pot, cover with parchment and foil, braise at 325°F for 2 hours. Cool, strain and reduce liquid. Return meat and simmer to finish.
Serve with sweet purple potato mash, sautéed peas, cremini mushrooms, and cannellini beans.

Video Recipe

Nutritional Facts (Per Serving)

Dietary Info

This dish is Paleo Friendly: it features whole-food ingredients like wild elk, vegetables, herbs, and olive oil—free of dairy, grains, and processed ingredients.

Wine Pairing

Biondi Santi Brunello di Montalcino