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.
6shanks cross cut, 2-3 in thick
1large yellow onion,roughly chopped
1large green bell pepper,roughly chopped
1chile pepper or jalapeno,optional
2cupsred wine,cabernet or merlot
kosher salt and black pepper
4 tbspcanola oil
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.
Check the meat every hour while braising and spoon the sauce over the top of each shank.