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Our continuing series of Moose meat recipes continues with this Osso Buco recipe that we developed when we found ourselves with a couple of wonderful moose shanks. We also have a crock pot variation
2 moose shanks, trimmed od silver skin and fat.
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoon vegetable oil
1/4 cup chopped onions
1 stalk of celery chopped
2 small carrots
3 cloves of garlic
1/2 cup dry Sherry or red cooking wine
1/2 cup chicken broth
2 teaspoons cumin
1/2 teaspoon smoked paprika
1 tablespoon of sugar (A moose's best friend0
1 large tomato diced or one 15oz can
Instructions
Trim excess fat and silver skin from moose shanks. Salt and pepper beef shanks on both sides. Dredge shanks in flour. In a large dutch oven heat oil, and brown the moose shankes for 4 to 5 minutes on each side on medium heat. The shanks should just brown on both sides. Remove shanks and place on a plate for later.
If needed add another tablespoon of vegetable oil and add onions, celery, and carrots. Saute until they just begin to brown. Add chopped garlic and saute for another moment or two. Add 1/2 cup of dry Sherry scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can. Add chicken stock cumin and smoked paprika and stir to combine spices in mixture. Add can of diced tomtoes or 1 large tomatoe diced.
Return the browned shanks to the dutch oven and cook in a 300 oven for 3 hours. Or cook everything in a large skillet and place everything in a crockpot for 6 hours.
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1st Keep
 BrianDonnaMcBride
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