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Elk Osso Bucco
Elk Osso Bucco

Elk Osso Bucco

Preparation 25 minutes
Cooking time about 3 hours
Servings 4 servings


  • 4 pieces elk shank
  • 80 ml (1/3 cup) flour
  • 45 ml (3 tbsp) olive oil
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 2 Italian tomatoes, diced
  • 60 ml (1/4 cup) tomato paste
  • 2 pinches dune pepper (or a few peppercorns)
  • 2 pinches mugwort (or oregano)
  • 125 ml (1/2 cup) red wine
  • 1 L (4 cups) game stock Fleur de sel, to taste


  1. Preheat oven to 180°C (350°F).
  2. Coat elk shank with flour.
  3. In a large ovenproof casserole, heat oil on a burner and brown the meat on both sides.
  4. Add onion and garlic.
  5. Continue cooking for a few minutes.
  6. Add tomatoes, tomato paste and spices.
  7. Deglaze with wine and reduce by half.
  8. Add stock, cover and transfer to oven.
  9. Roast until meat becomes very tender, about 3 hours.
Availability in stores