Whiskey Braised Elk Shank


time

Half Day

Serves:

 6 Persons


ingridents:

      • 2 tablespoons cooking oil
      • 6 elk shanks
      • 1 onion, diced
      • 1 carrot, diced
      • 1 celery, diced
      • 1 bunch Italian parsley
      • 1/2 bottle Irish whiskey
      • 1 bay leaf
      • 10 peppercorns
      • 4 tablespoons tomato paste
      • 8 thyme sprigs
      • 1 garlic bulb

POTATO PUREE:

      • 6 Yukon potatoes (peeled, optional)
      • 1/2 pound butter
      • 2 cups heavy cream
      • 1 cup prepared horseradish
      • 1 tablespoon salt
      • 1 tablespoon white pepper

DRUNKEN PORT CHERRIES:

      • 3 cups port
      • 4 tablespoons sugar
      • 1/2 pound tart dried cherries
      • 1 grilled ear of sweet corn, kernels reserved
      • GARNISHES:
      • 1 cup smoky almonds, chopped
      • 1 cup Roquefort cheese

directions:

 

In a large deep braising pot, add oil sautè shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to sauté 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.


Source: http://www.bravotv.com/foodies/recipes/whiskey-braised-elk-shank

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