Serves four
Ingredients
- 2-4 Elk Shanks (depending on size), crosscut 1 1/2 – 2″ thick
- Salt and pepper
- 1 tbsp flour
- 1/4 cup Canola oil
- 1 diced medium onion
- 1 diced large carrot
- 1 cup diced celery
- 2 crushed cloves of garlic
- 1 tbsp tomato paste
- 1 sprig rosemary
- 3 crushed juniper berries
- 1 orange – juice and zest
- 1 cup Cabernet Sauvignon
- 1 litre game stock (or veal stock if game stock is not available)
Instructions
Pat the shanks dry with paper towel and season with salt and pepper. Cover in flour and shake off the excess. In a large skillet, sear the shanks in hot oil to form
a crust and set aside. Add the onion, carrot, celery and garlic and sauté until golden. Add the seared shanks, tomato paste, rosemary, juniper berries and orange zest. Deglaze with the Cabernet Sauvignon and reduce by half. Add the orange juice and stock. Bring to a boil, reduce to a low simmer and cook covered for 2-3 hours. Allow the shanks to cool in the sauce, remove and strain the sauce and reserve for service.