Elk Osso Buco with Brown Butter Mashed Potatoes
Never grind your shanks again! Slow cooking leaves these shanks melt in your mouth tender. Pair them with luxurious mashed potatoes for a meal you won't soon forget!
Servings: 8
Calories: 810kcal
Equipment
Ingredients
Osso Buco:
- 2 elk shanks, cut into thirds (or 2 moose shanks, 4 deer shanks, etc.)
- salt and pepper, to taste
- 2 tablespoon lard
- 4 tablespoon butter
- 1 ½ cups carrots, peeled and ½" diced
- 1 ½ cups celery, ½" diced
- 1 ½ cups onion, ½" diced
- 10 garlic cloves, smashed
- 6 oz tomato paste
- ¼ cup all-purpose flour
- 2 cups red wine
- 4 cups wild game stock or broth (or beef stock/broth)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 3 bay leaves
Mashed Potatoes:
- 10 cups peeled and diced Yukon gold potatoes (about 4 lb)
- 1 cup salted butter
- 2 cups half and half, warmed
- 1 teaspoon salt
- 1 ½ teaspoon black pepper
Instructions
Osso Buco:
- Preheat oven to 250°F. Heat a large Dutch oven over medium-high heat.
- Season shanks all over with salt and pepper. Add lard to Dutch oven and swirl to coat the pan. Add in shanks, working in batches. Cook for 2-3 minutes per side or until browned.
- Move shanks to a plate and set aside. Reduce heat to medium-low.
- Add butter to Dutch oven and swirl to coat the pan. Add in carrots, celery, onion, and garlic. Cook for 5-8 minutes, stirring frequently, until vegetables are fragrant but not browned and have absorbed most of the liquid in the pan.
- Add in tomato paste and stir to coat vegetables. Cook for 1 minute.
- Add in flour and stir to coat vegetables. Cook for an additional 1-2 minutes.
- Add in wine and stir to combine. Cook for 2-3 minutes or until thick and bubbly. Add in stock or broth, salt, and pepper and stir to combine. Add in rosemary, thyme and bay leaves.
- Add shanks back to pan. Make sure they are completely submerged in the liquid.
- Place lid on Dutch oven and bake for 7-8 hours or until tender.
- Remove shanks to a plate. Remove thyme, rosemary, and bay leaves and discard.
- Bring sauce to a boil over medium heat. Simmer until thickened and reduced slightly, about 20 minutes.
- You can remove the meat and connective tissue from the bones before serving or serve the meat with the bone still attached.
- Serve over mashed potatoes (see below) and pour sauce with vegetables over the top. Don't forget to scoop the marrow out of the bones for an extra treat!
Mashed Potatoes:
- Bring a large pot of water to a boil. Add in potatoes and cook until tender, about 20-25 minutes.
- While potatoes are cooking, melt butter in a medium saucepan over medium-low heat. Continue cooking butter until browned, stirring frequently, about 20 minutes.
- Once potatoes are tender, place them in potato ricer, working in batches. Rice the potatoes into a large mixing bowl. You can rice them twice for extra creamy potatoes.
- Once butter is browned, strain it with a fine mesh strainer into the mixing bowl. Add in half and half (a little at a time, you might not need all of it) and salt and pepper. Using a hand mixer or stand mixer, mix on medium-low speed until fluffy, about 5 minutes.
- Keep warm until ready to serve.
Nutrition
Serving: 1serving | Calories: 810kcal | Carbohydrates: 60g | Protein: 51g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1371mg | Potassium: 2294mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5385IU | Vitamin C: 56mg | Calcium: 170mg | Iron: 8mg
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