Braised Elk Osso Bucco - alive magazine

Ingredients

• 1/2 cup (125 mL) flour
• 3 tsp (15 mL) paprika
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) black pepper
• 6 elk shanks, cut 2 in (5 cm) thick
• 2 Tbsp (30 mL) vegetable oil
• 2 carrots
• 1 onion
• 4 stalks celery
• 2 tomatoes
• 1 lemon, juiced, zest reserved
• 1 tsp (5 mL) whole black peppercorns
• 4 cloves garlic
• 1 cup (250 mL) red wine
• 3 cups (750 mL) game stock