Recipe Overview
Elk Ossobuco is a slow red-wine braise built around center-cut elk shank, rosemary, sage, thyme, garlic, tomato paste and mirepoix. Vegetable stock carries the braise while peas, cremini mushrooms and cannellini beans complete the source recipe.
Chef Notes
Elk is leaner than beef, so the sealed braise is essential. Brown the shanks deeply, keep the braising environment moist, and reduce the finished liquid gently so the sauce becomes glossy without drying the meat.
Connected Experience
This Tier 3 wild-game recipe connects braising technique, aromatics, wine, stock, legumes and vegetables with the Secondi Station, Live Inventory, labor allocation and the Tuscany Cuisine learning system.
Ingredients
Base recipe = 4 servings. Minimum production = 4 servings.
Elk Shank — 907 g, center cutelk_shank
Rosemary / Rosmarino — 4 g, freshTC-HERB-ROSEMARY-001
Fresh Sage — 3 g, freshfresh_sage
Fresh Thyme — 3 g, freshfresh_thyme
Garlic — 12 gTC-VEG-GARLIC-001
Tomato Paste — 30 gtomato_paste
Pinot Noir / Red Wine — 500 ml, for marinade and braisepinot_noir
Vegetable Stock — 1000 ml, prepared componentvegetable_stock
Mirepoix — 450 g, carrot, celery and red onion blendmirepoix
Green Peas — 300 ggreen_peas
Cremini Mushrooms — 300 gcremini_mushrooms
Cannellini Beans — 400 g, cookedcannellini_beans
Olive Oil — 40 mlOIL-0001
Salt — 0 g, to tastesea_salt
Black Pepper — 0 g, to tasteblack_pepper
Preparation
Source production timing: 20 active prep min · 25 min cooking · separate plating/cleanup minutes not specified in the source.
- Marinate overnight. Marinate the elk shanks overnight with red wine, rosemary, sage, thyme, garlic and mirepoix.
- Sear the elk. Sear the shanks until deeply browned on all sides.
- Build the braising base. Cook the mirepoix with tomato paste to develop the base.
- Braise. Deglaze with the marinade, add vegetable stock, cover and braise at 325°F / 165°C for about 2 hours.
- Reduce and finish. Reduce the braising liquid, return the meat and finish gently until glossy and tender.
- Serve. Plate with the peas, cremini mushrooms, cannellini beans and other accompaniments from the source recipe.
Service Suggestions
- Spoon the reduced braising jus around the elk shank rather than covering the entire plate.
- Keep the elk moist in its braising liquid until service.
- Pair with structured red wines suited to wild game and long braises.
Dietary / HACCP Notes
- Wild game recipe; verify supplier handling and receiving specifications.
- Source page specifies refrigerated receiving below 40°F / 4°C, cooking to 165°F / 74°C, and hot holding above 140°F / 60°C.
- Gluten-free only when stock, wine and all packaged ingredients are verified gluten-free.
- Maintain approved cooling and reheating procedures for braised meat and sauce.
Nutrition (per serving, estimate)
| Calories | 690 kcal |
| Protein | 62 g |
| Carbohydrates | 28 g |
| Fat | 24 g |
| Sodium | Varies with stock and seasoning |