Soy Braised Elk Shank (Osso Buco-Style)
This soy braised elk shank osso buco is slow-cooked until fork-tender in a savory, aromatic broth infused with ginger, garlic, and green onions. Rich, deeply flavorful, and comforting, it’s perfect spooned over steamed rice with a sprinkle of fresh herbs and chili crisp for contrast.
Servings: 4
Calories: 289kcal
Equipment
Ingredients
- 3 pieces elk osso buco (about 3 lb)
- 2 tablespoon avocado oil (or other cooking oil)
- ¼ cup ginger, peeled and sliced
- 8 cloves garlic, smashed
- 5 green onions, cut into quarters
- ½ cup soy sauce
- ¼ cup oyster sauce
- 2 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (like sambal oelek)
- 4 cup stock (beef, wild game, etc.)
- water, as needed
Optional, for serving
- sliced green onions
- cilantro
- chili crisp
Instructions
- Preheat the oven to 300°F.
- Pat the meat dry with paper towels to encourage good browning. Heat a Dutch oven over medium-high heat, add the oil, and swirl to coat the bottom of the pan.
- Add the meat and sear on all sides, about 3 minutes per side, until browned. Transfer the meat to a plate.
- Reduce heat to medium. Add the ginger, garlic, and green onions to the Dutch oven. Cook for 1-2 minutes, stirring, until fragrant and lightly softened.
- Stir in the soy sauce, oyster sauce, rice vinegar, chili garlic sauce, and stock, scraping up any browned bits from the bottom of the pan.
- Return the seared meat to the pot. Add enough water to fully submerge the meat, about 4 cups. Bring the liquid to a simmer.
- Cover the Dutch oven and transfer it to the oven. Cook for 6-8 hours, until the meat is very tender and the braising liquid has reduced by about half to two-thirds.
- Serve whole or shred the meat and serve it over steamed rice with reduced sauce. Finish with your favorite toppings and serve warm.
Video
Notes
- Use a Dutch oven for this recipe. It's essential for even heat and proper liquid reduction. A slow cooker is not recommended here. The sauce won't reduce properly, and you'll lose flavor concentration.
- Elk shanks are a tough, collagen-rich cut that becomes fall-apart tender when slow-braised. As they cook, the connective tissue turns into gelatin, creating a silky sauce, while the bone marrow melts in and adds deep richness and body. If you don't have elk shanks, venison, beef, or bison shanks all work well. You can use a whole shank instead of osso buco cuts if it fits your Dutch oven, but expect a longer cook time and you may need to add extra braising liquid as it reduces during the longer cooking time. Beef short ribs can also be used, though they'll cook a bit faster and result in a slightly richer, fattier sauce.
- The braising liquid is savory, slightly sweet, and packed with umami from soy sauce and oyster sauce. Ginger, garlic, and green onions build aromatics, while rice vinegar and chili garlic sauce balance everything with brightness and heat. Add more stock or water as needed to keep the meat partially submerged during the long braise.
- Don't rush the browning step. A deep sear on the elk shanks builds the base flavor for the entire dish, especially since this recipe doesn't rely on wine or tomatoes for depth.
- If your braising liquid reduces too quickly in the oven (or the meat isn't fully submerged), just add a splash of water or stock during cooking. You want the meat mostly covered so it stays tender and doesn't dry out at the edges.
Nutrition
Calories: 289kcal | Carbohydrates: 7g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 811mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 5mg
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