Stews and Chili
Rocky Mountain Elk Osso Buco
6 elk shanks, crosscut 1 to 2 inches thick
30 ml (2 tbsp) flour
50 ml (1/4 cup) canola oil 250 ml
(1 cup) onion, diced
75 ml (1/3 cup) carrot, diced
75 ml (1/3 cup) celery ribs, diced
3 cloves garlic, smashed
1 1iter (4 cups) Cabernet Sauvignon
250 ml (1 cup) tomato paste
1 sprig rosemary
2 liters (8 cups) game stock or veal stock
3 juniper berries, crushed
18 dried Black Mission figs
salt and pepper

Directions:
Pat the elk shanks dry with paper towel and season with salt and pepper.
Dredge in flour and shake off the excess
Sear the shanks in hot oil to form a crust and remove, set aside.
Heat canola oil in a heavy braising pot.
Add the onion, carrot, celery and garlic and saute until golden.
Add the rosemary, juniper, figs and tomato paste and cook for 1 minute.
Add the red wine and stock and bring to a boil, skimming off any foam that comes up.
Add the seared elk shanks, turn down to a low simmer and place in a 325 F oven for 2 hours.
Remove from oven and allow to cool.
Remove the elk shanks and figs very carefully.

Sauce:
Skim off any fat that has accumulated on the surface of the braising liquid.
Bring back to a boil and reduce to about 1 liter (4 cups) and strain through a fine mesh sieve.
Return the elk shanks and figs, reheat and keep warm.

Serving Suggestion:
Place a heaping spoonful of whipped potatoes in the middle of a plate. Place an elk shank on top of the potatoes, three figs around the potatoes and spoon 3 to 5 Tablespoons of the sauce around and over the elk.

Lean a small bundle of the beans against the shank and garnish with a sprig of rosemary.

Drizzle the dish with extra virgin olive oil and serve.