When it comes to the tough cuts, I have a real hard time not reaching for this recipe. Easy to prep and plate, this is the perfect meal for special gatherings or warming meal for a cold winter night at home.
- 1 elk shank or 2 deer shanks (works GREAT with a neck roast, too)
- 2 cups red wine
- 1 can diced tomatoes
- 2 cups fresh tomato
- 1.5 cups grapes
- 3 oz (1/2 can) tomato paste
- 4 cloves garlic
- 3 tbsp cold butter
- 2 Tbsp avocado, grapeseed or another high smoke-point oil.
- Fresh rosemary
- Fresh thyme
- Kosher salt
- Black pepper
30 minutes to an hour before cooking, season your shanks generously with salt and pepper.
In a dutch oven or cast iron skillet, heat oil on high to smoking hot and sear the shanks on all sides until dark brown, about 3 minutes per side.
In a crock pot (or the same dutch oven) combine wine, tomato paste, canned and fresh tomatoes, grapes, garlic, and herbs. Cover and cook for 3-5 hours (medium-high in a crock pot or 285 in the oven)
Once finished, remove meat, blend the braising liquid and run through a fine sieve.
Pour your strained braising liquid into a saucepan and bring to a simmer. Once sufficiently reduced (half to 3/4 of starting volume) whisk in cubed, cold butter until sauce shimmers.
Serve over mashed potatoes or risotto with sauce enjoy & roast vegetables.