This is a modern version of osso buco using 2 to 3 inch thick cross cut elk shanks in flavorful braised medley of onions, bell peppers, red wine, beef broth and tomatoes.
I also like to substitute homemade tomato sauce for the crushed tomatoes when I have it on hand. The meat as well as the sauce is so rich and packed full of flavor that it’s hard to resist not asking for a second helping.
Serve this rich and succulent dish over buttery mashed potatoes or cooked polenta. And if you enjoy the buttery bone marrow like I do, be sure to have a loaf of crusty french bread on hand. ~Enjoy
Elk Osso Buco
in flavorful braised medley of onions, bell peppers, red wine, beef broth and tomatoes.
- 6 shanks cross cut, 2-3 in thick
- 1 large yellow onion, roughly chopped
- 1 large green bell pepper, roughly chopped
- 4 garlic cloves, whole
- 1 chile pepper or jalapeno, optional
- 3 cups crushed tomatoes
- 2 cups red wine, cabernet or merlot
- 2 cups beef stock
- 1/2 cup flour
- kosher salt and black pepper
- 4 tbsp canola oil
- 2 bay leaves
- 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.