Elk Osso Buco with Brown Butter Mashed Potatoes

Name: Elk Osso Buco with Brown Butter Mashed Potatoes
Prep time: 40 min
Cook time: 8 h
Yield: 8 serving
Ingredients: 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; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
8 hrs
Servings
8
Calories
810 kcal
Course
Main Course
Cuisine
Italian

Elk Osso Buco with Brown Butter Mashed Potatoes

Zara Evans

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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!

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Ingredients

Servings

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

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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.

Equipments used:

Nutrition Information

Show Details

Serving 1serving Calories 810kcal (41%) Carbohydrates 60g (20%) Protein 51g (102%) Fat 37g (57%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 181mg (60%) Sodium 1371mg (57%) Potassium 2294mg (66%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 5385IU (108%) Vitamin C 56mg (62%) Calcium 170mg (17%) Iron 8mg (44%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 810 kcal

% Daily Value*

Serving	1serving
Calories	810kcal	41%
Carbohydrates	60g	20%
Protein	51g	102%
Fat	37g	57%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	181mg	60%
Sodium	1371mg	57%
Potassium	2294mg	49%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	5385IU	108%
Vitamin C	56mg	62%
Calcium	170mg	17%
Iron	8mg	44%