Jul 09 2026
Restaurants›Bonterra Trattoria›Elk Osso Buco Recipe

Elk Osso Buco Recipe

Inspired by Bonterra Trattoria
Time2h 30m
Serves4

risotto Milanese

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Ingredients

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Elk Osso Buco

Risotto Milanese

Method

Elk Osso Buco

  1. 1

    Prepare the Elk Shanks

    Season the elk shanks with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat and brown the shanks on all sides. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same skillet, add the diced carrot, celery, onion, and minced garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze with Wine

    Stir in the tomato paste and red wine, scraping the bottom of the pan. Bring to a simmer.

  4. 4

    Add Stock and Herbs

    Return the elk shanks to the skillet. Add the stock and fresh thyme. Cover and simmer on low heat for about 2 hours, or until the meat is fork-tender.

  5. 5

    Finish with Parsley and Lemon

    Once cooked, stir in fresh parsley and lemon zest before serving.

Risotto Milanese

  1. 6

    Sauté Onion

    In a separate pot, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent.

  2. 7

    Toast the Rice

    Add the Arborio rice to the pot and stir for 2-3 minutes until the rice is lightly toasted.

  3. 8

    Add Wine and Saffron

    Pour in the white wine and add the saffron threads. Stir until the wine has mostly evaporated.

  4. 9

    Cook the Risotto

    Gradually add the broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more. This should take about 18-20 minutes, until the rice is creamy and al dente.

  5. 10

    Finish the Risotto

    Remove from heat and stir in the butter and grated Parmesan cheese until creamy. Season with salt to taste.

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