Canadian Elk Osso Bucco

Elk osso bucco is a low cost cut (relative to other parts of the elk) that consists of a disc of meat & bone cut horizontally from the shank (leg). Because leg muscles do a lot of work during the animal’s life time, shank meat offers great flavor but is too dense for fast cooking methods like sautéing, frying, or grilling. What makes osso bucco special is that the shank and leg bone are naturally high in gelatin, perfect for slow braising in a flavorful liquid. As the meat cooks it becomes rich and fork-tender, and all of that gelatin dissolves into the sauce, giving it body and a silky, decadent mouth feel.

Although delicious year round, braising cuts like osso bucco are a particularly good choice for shaking off winter chills and doldrums.

Elk is considered by some people to offer the best flavor of all the venison game meats (deer meat, elk meat, antelope meat, moose, etc). When compared to deer meat and antelope meat, its flavor is on the beefier side, making it a great choice for stews and burgers. Because it’s very low in fat and cholesterol and high in zinc and iron, elk is a healthy alternative to beef.

Store elk osso bucco in your freezer until you’re ready to use it, then thaw only as many portions as you need.

Thawing Tips

Elk osso bucco is best seared and then slow braised in a flavorful sauce. Follow the link below for recipes, techniques, and additional information.

Osso Bucco & Shank Recipes

Consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, high quality bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.