Braised Elk Shanks

Although similar to 'osso buco', you will find that our elk version of shanks is much heartier and richer tasting than what could be expected if using veal. Slow cooking at low heat suits this type of cut the best. Like all stews, shanks are at their best when cooked at least a day ahead and then reheated over successive days.



Ingredients

4 to 5 lbs elk shank cut into 2 inch thick sections
Flour for dredging
1/4 cup olive oil
2 tbsp butter
2 celery stalks, coarsely diced
2 carrots scraped and coarsely diced
1 1/2 cups diced onion
1 - 28 oz can of plum tomatoes
3 tbsp tomato paste
1 cup dry white wine
4 cups stock (chicken, vegetable, or a combination of both)
1 - 4 inch sprig fresh rosemary
10 sprigs of fresh thyme
3 tbsp chopped parsley
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper

Method

Remove elk shanks from the freezer and par-thaw them in the refrigerator overnight.
The next day remove and discard the outside silverskin from the shanks by using a very sharp knife.

In an 8 quart Dutch oven, heat the olive oil over medium to medium-high heat (do not allow the oil to smoke).
Dredge the shanks lightly in flour, shaking off the excess.
Add the shanks to the hot oil and turn them every few minutes to brown on all sides.
Scrape any of the browned bits from the bottom of the Dutch oven as the shanks are being cooked to prevent any burning on.
Once the shanks are brown remove them from the Dutch oven and set aside.

Immediately melt the butter in the Dutch oven and then add the celery, carrots, and onion.
Sauté until the vegetables begin to brown.
Blend in the plum tomatoes, tomato paste, white wine, stock, rosemary, thyme, parsley, salt and pepper.

Return the browned shanks to the Dutch oven, and bring to a boil.
Put the Dutch oven, uncovered, in a 275F oven.

After 2 1/2 hours of cooking, remove the Dutch oven from the oven.
Using the end of a wooden spoon, push the marrow from the shank bone centres back into the braising sauce.
Any marrow that clumps can be combined into the braising sauce by gently stirring it with a fork or a small food whisk.

Return the uncovered Dutch oven to the oven for another 1 1/2 hours of cooking.
At that point turn off the oven but leave the Dutch oven in for another hour.
Remove from oven, cool to room temperature, then refrigerate Dutch oven and contents overnight.

The next day remove the Dutch oven from the refrigerator.
Remove the top layer of hardened fat and discard.
Let stand at room temperature for an hour or two.
Reheat, uncovered, in a 300F oven for 3 hours.
Stir contents and rotate shanks every 45 minutes or so.
If at any point during this second session of cooking the braising sauce reaches your desired consistency then cover the Dutch oven and continue cooking until the 3 hours of cooking is complete.

Shanks may be served after the second session of cooking. *

For even better flavour, a third session of cooking is recommended.
Again, cool shanks and braising sauce to room temperature.
Refrigerate in the Dutch oven overnight.

The next day after letting the Dutch oven stand at room temperature for an hour or so, cover it and cook the shanks for 75 to 90 minutes in a 300F oven.

Serve shanks and braising sauce topped with gremolata garnish if so desired.
A basic gremolata is made by combining 3 tbsp of finely chopped parsley with 1 tbsp of grated lemon peel and 1 tsp minced garlic.

* Note: for convenience in serving, shank bones and any remaining inedible bits can be discarded after the second session of cooking.