Don't grind the shanks! While field dressing our elk and deer this season my boyfriend and I looked at each other and thought, Osso Buco! We won't be turning these shanks into ground meat. Slightly intimidated... I watched several YouTube videos that fueled my courage and creativity! This dish is cooked in a very similar fashion to roast. I can't tell you how pleased we were with the quality, tenderness and flavor of this dish. Served on a bed of cheesy polenta, this dish tastes about as gourmet as it gets with wild game. Enjoy!
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 4-6
Ingredients
1 shank cut into 2 inch rounds
2 Tbsp olive oil
2 Tbsp butter
4 stalks celery, sliced
3 large carrots, sliced
1 large onion, cubed
1 Qt stewed tomatoes
32 oz beef stock
-1 cup red wine
1 Tbsp dry Italian seasoning
1 tsp alpine touch (or favorite seasoning salt)
1 tsp pepper
1 bay leaf
Instructions
-In a large skillet, heat olive oil on medium-high heat
-Add veggies and saute until tender, 7-10 minutes
-Remove veggies from pan and toss them into your slow-cooker
-Rub shank cuts with dry seasoning and coat all sides completely (Italian seasoning, alpine touch and pepper)
-Reserve oil in pan, add butter and re-heat to high heat
-Sear all sides of shank just until brown
-Bed shanks on top of vegetables in slow cooker
-Pour in beef stock, stewed tomatoes and red wine
-Place slow cooker on low and allow to cook for 4-6 hours
-Serve hot bedded on polenta or mashed potatoes, dirzzle with veggies and remaining sauce from slow cooker
-Enjoy!