Elk Osso Bucco
One of our favorite cuts elk shank or Osso Bucco, as it is also called, is the ideal combination of intense meaty flavors! Constantly working the shank is one of the toughest, yet most flavorful cuts available, and when slowly braised, is rendered fall-off-the-bone tender. Portioned down into convenient 2-inch segments, each piece sports a generous serving of meat and a flavor we simply can’t get enough of. Explore our entire selection of game meats and start introducing the delicious taste of the wild to your menu today!
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from New Zealand
by Broadleaf
Often the shank is an overlooked section of meat. Tough and relatively small, it’s generally thrown into the grind pile destined for burgers or sausage. While this approach can add a delicious diversity of flavors to your ground meat, it is a fairly one-note preparation, and if you’re not making a relatively plain dish those flavors will be masked in a cacophony of other ingredients. The shank is one of the most heavily used and well-worked muscles, meaning it’s also one of the most flavorful cuts available, which is why we consider grinding it to be somewhat of a wasted opportunity. Instead, we like to slowly braise the shanks until they become fall off the bone tender and intensely savory. Our bone-in elk shanks are cross-cut into 2-inch pieces, making them perfect for the traditional Italian preparation of Osso Bucco. Osso Bucco translates to “hole in the bone”, which, if you’ve ever seen the shank of any animal, is a pretty apt if somewhat uninspired name. The hole in the center of that bone they’re referring to, is, of course, the marrow. This nutrient-dense filling is to some the most delicious part of the entire dish. Capitalize on what this special cut has to offer by slowly braising it we guarantee you won’t regret it!