Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Elk Osso Bucco Slow Roasted with Roasted Veggies, and Gremolata

Island Lake Lodge, Elk osso busso recipe This fork-tender elk osso bucco is served at Island Lake Lodge in Fernie, B.C. It’s so rich, you’ll find yourself wanting to lick the plate. If you don’t have elk, try substituting lamb or beef.

Ed note: Gremolata is a condiment made from finely minced parsley, garlic and lemon zest.


Recipe courtesy of Keith Farkas, Head Chef, Island Lake Lodge.

Serves six


For the Elk


6 pieces 2” cut elk hind shank

1 large yellow onion, diced

1 large carrot, peeled and diced

1 rib celery, diced

3 cloves garlic, chopped

1 16 ounce can whole plum tomatoes

1 stick cinnamon

3 large bay leaves

4 sprigs fresh thyme

1 sprig fresh rosemary

Quarts brown veal stock

¼ cup kosher salt

¼ cup canola oil

2 cups red wine


Liberally salt the elk and let rest in the refrigerator overnight.

Preheat oven to 400º F. for vegetables. Roast the carrots, celery, and onion until down.

In a cast iron skillet, heat canola oil to a high heat and sear both sides of the elk until brown.

Reduce oven temperature to 300ºF. In a large, oven-proof dish, lay the herbs on the bottom, then the roasted vegetable, and lay the seared elk down on top, keeping the meat flat and in one layer only (If the meat is cooked in multiple layers, it will fall apart.)

Cover with the red wine and veal stock, break the cinnamon stick in two and add to the mixture. Place the dish on the stovetop and bring just to a boil.

Cover the dish and place in the 300º F oven for approximately five hours (it may take more or less depending on the exact size of the shank. Once tender, remove from the oven and let rest in the braising liquid for 30 minutes.

Ladle approximately 1 quart of liquid from the dish into a heavy bottom sauce plan and on the stovetop reduce the liquid on high heat to the desired consistency (the sauce should coat the back of a spoon).

Serve the elk very hot with sauce on top. Serve with gremolata (see below) and truffle polenta.


For the Roasted Vegetables

2 large carrots

6 each peeled cippolini onions (or pear onions)

1 medium zucchini

2 large parsnips

2 medium white turnips

3 Tbs. extra virgin olive oil

Salt and pepper to taste


Preheat oven to 400º F, then reduce to 375ºF.

Wash and peel vegetables. Cut all vegetables into approximately 1” pieces. Toss the vegetables liberally in oil and seasoning.

Put the onions and zucchini on a separate roasting pan as they will cook faster. Roast the onions and zucchini for approximately 15 minutes or until tender.

Put the carrots, parsnips, and turnips in a separate roasting pan and roast approximately 20-25 minutes or until tender.


For the Gremolata

2 ounces flat leaf parsley, chopped

2 Tsb. garlic, chopped

2 Tsb. lemon zest, chopped

1 Tbs. extra virgin olive oil

Salt to taste


Place the gremolata on top of the bone marrow (it is meant to be eaten with the marrow).

Serve with Chef Kevin’s Truffle Polenta.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.