Beer Braised Onions and Elk Shanks

Serves 6


½ cup flour
1 tablespoon cracked black pepper
2 teaspoons salt
1 teaspoon cayenne
6 pounds elk shank cut into 2-3 inch long pieces
5 tablespoon canola oil or grape seed oil
3 tablespoons butter
3 cloves garlic, chopped
2 medium yellow onion, sliced in half and sliced
3 celery stalks, chopped small
3 medium carrots, chopped small
3 medium gold beets, peeled and chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh parsley leaves, chopped
1 tablespoon tomato paste
3 medium tomatoes, cored and chopped
1 dark amber beer
3 cups chicken or beef or vegetable stock
3 fresh bay leaves


In a small bowl mix the flour, pepper, cayebbe and salt until well combined. Toss the mixture over the elk shanks until they are evenly coated. Heat the oil and butter in a large Dutch oven on high heat. Add the elk shanks and brown all over turning every few minutes. When brown remove from pan and add the garlic and onions, sauté until the onions are slightly brown or about 5 minutes, stirring often. Add the carrots, celery and gold beets and continue to sauté for a few more minutes. Reduce heat to a medium low and add herbs and tomato paste and stir well. Add the tomatoes, beer and stock and the elk shanks back into the pot. Throw the bay leaves in cover, bring to a boil and reduce heat to low. Cook for about 2½-3 hours or until elk shanks are falling off the bone completely. Serve over polenta or potato puree.