First of all, I apologize for not posting for a while…. life got a little crazy round here in Salixisme-land…
Being a massage therapist, I have to do a certain amount of “continuing education” (ie training courses). Over the last weekend, this was what I was doing.
I did a fire-cupping course on both Saturday and Sunday and now I can offer cupping-massages, or even just use the cupping as part of my normal massages (it is fantastic for trigger-point release). It was a fun weekend… nothing like playing with fire!
In addition to this, it was our wedding anniversary. So on Saturday evening, we visited Charcut in downtown Calgary (more on that in another post). It was a wonderful meal and I ate far too much! And C had her first ever parade with the Roundup band on Saturday as well. She was performing at the Santa-claus parade in Fort Mcleod.
Yesterday I was at work, and considering all the snow that Calgary has been having over the last 2 days, it was a long day. And on my way home, I experienced the scariest bus ride of my life! There was so much snow and the roads had not been cleared and there were buses sliding all over the place, loads of accidents and buses getting stuck everywhere… And the traffic was really slow due to the road-conditions, so my normal 45 minute commute took over 2 hours. NOT FUN! By the time I finally got home, I was bitterly cold and I was not in the mood to write a post at all. All wanted to do was to collapse in a hot bath with a glass of wine!
Anyhow, back to the recipe:
I love elk meat, and being a lean, wild meat, it is perfectly Paleo. We don’t eat a lot of it, but when we get the chance to go to the Calgary Farmers Market, we always make sure to visit the Wapiti Ways stand and buy some elk (usually stew meat, liver and hearts). The last time we were there, he pointed out some sliced elk shanks, and mentioned that they would be perfect for long, slow cooking (most elk is so lean that it needs to be cooked quickly or it becomes tough and inedible).
As soon as I saw the elk shanks, I was thinking “Osso Bucco”… and that is what I made with this wonderful meat.
Elk Osso Bucco
- 6 thick slices of elk shank (mine were around 1″ thick), bone in
- coconut oil to sautee
- 4 rashers of bacon – chopped (we use pastured bacon that we get from Spraggs Meat Shop)
- 2 onions – peeled and chopped
- 4 carrots – peeled and chopped
- 4 sticks of celery – chopped
- zest and juice of 1 lemon
- 6 cloves of garlic – crushed
- 4 tomatoes – diced
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1 bottle of dry red wine
- salt and pepper to taste
- 1/4 cup fresh cilantro – diced
- 1/4 cup fresh parsley – diced
- olive oil
First of all you need to sear the elk in a hot pan with a little coconut oil added. Cook for 1 minute per side until golden brown. Remove the elk and place it to one side.
Add the chopped bacon to the pan and cook over a medium heat until the fat runs and the bacon is starting to crip. Add the onion and 2 cloves of garlic and cook over a gentle heat until the onion is translucent. Add in the carrots and celery, and then add the thyme, bay leaf, lemon juice and pour in the entire bottle of red wine. Add the tomatoes and simmer gently until the vegetables are tender and the wine is reduced by at least half. Taste and season with salt and pepper.
Nestle the elk shanks on top of the veggies and cook, covered, over a low heat for 1½ – 2 hours until the elk is tender but not falling apart. Turn or baste the elk every ½ hour.
While the elk is cooking, place the cilantro, parsley and 4 cloves of garlic in a food processor along with the lemon zest and a glug of olive oil. Pulse until coarsely chopped to make a gremolata.
Serve the elk with mashed vegetables (I used mashed rutabaga) and greens and spoon over the gravy and some of the veggies.
Sprinkle the gremolata over and serve at once.
Just look at that wonderful bone marrow in there!
When I scooped it out and ate it, it was rich, creamy and delicious! And the elk shanks themselves were perfectly cooked and very tasty.