Whiskey Braised Elk Shank Recipes
WHISKEY BRAISED ELK SHANK
Steps:
- In a large deep braising pot, add oil. Saute shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to saute until well caramelized; deglaze with the whiskey. Add remaining ingredients and cover with water. When liquid is brought to a boil, place pot in 350 degree oven for five hours until meat is very soft and ready to fall off bone. Potato Puree: Cook potatoes in hot salted water until fork tender. In another pot, add butter and cream; bring to a quick boil. Rice potatoes if peeled or use a kitchen aid for a more rustic potato. Fold in butter, cream and horseradish, season with salt and white pepper. Drunken Port Cherries: Bring port and sugar to a boil. Pour over cherries and let steep for half an hour. Strain liquid and reduce until syrup consistency. In a bowl, combine corn and cherries (reserve some syrup). To Plate: Place potato puree onto platter. Top with elk shanks. Add corn-cherry mixture atop elk. Drizzle with port syrup. Garnish with almonds and cheese. Send a link Print it
BRAISED BEEF SHANKS
Steps:
- Preheat the oil to 350 degrees F in the fryer.
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
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- Take the shanks out of the fridge, coat them in a little oil and salt them well. Preheat the oven to 300°F.
- Heat the vegetable oil or butter in a Dutch oven (or other ovenproof pan that will fit all the shanks) and brown the shanks on every side but the one with the "shin," where the bone shows clearly -- if you brown this part, the shank is more likely to fall apart before you want it to. Remove the shanks as they brown and set aside.
- While the shanks are browning, peel the garlic. Think it's hard to peel 4 heads of garlic? Try this trick: Separate the cloves and put them in a metal bowl. Cover the bowl with one the same size and shake them vigorously for about 10 seconds. All the cloves will be peeled. Here is a video of the process.
- Put the garlic in the pot and brown just a little. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring this to a boil and add the chicken stock, thyme, rosemary and lemon zest. bring to a simmer and add salt to taste. Return the shanks to the pot and arrange "shin" side up with the garlic all around them. Cover the pot and cook in the oven until the meat wants to fall off the bone, anywhere from an hour to 2 hours.
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- You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
- Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
- Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
- Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
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