I’ve posted the Traditional (as traditional as using elk instead of veal can be) Osso Buco recipe already but this is the easiest, fastest way I have found to fix the elk version. No flouring, no browning in a separate pan or sautéing the vegetables. Just layer it all in your crock pot and let ‘er go. I actually like this version better. I found the meat to be moister. Yes I used the pictures from the traditional recipe because I didn’t take any of the slow cooker version because I wasn’t sure it would turn out. It looked pretty much the same.

Brush 2 tablespoons olive oil up and around sides of the crock pot.

Set temperature to high.

Add to pot:
1 large chopped sweet onion
4 carrots, peeled and cut into 1 inch piece
2 stalks celery cut into 1/2 inch slices
1 teaspoon each salt and pepper
1/2 teaspoon each dried oregano, dried thyme and poultry seasoning

Mix up vegetables and spices in the pot.

Lay 4 – 5 elk discs on top of vegetables. Whatever will fit and allow the top to fit completely on the pot.

Spread 4 chopped tomatoes and 1/3 cup bacon bits (or 3 slices chopped bacon) over tomatoes

In a small bowl mix an 8 ounce can of tomato sauce, 1 tablespoon brown sugar, 1 teaspoon chili powder and 1 tablespoon tomato paste.

Pour over the top of everything.

Put the lid on securely.

Cook on high 2 hours.
Set temperature to low and cook 2 more hours. How meaty your bones are will determine how long to cook, but check the meat by taking a little slice and tasting. If it is the tenderness you like, it’s done! I wouldn’t cook it to the “falling off the bone” stage because I think it gets too stringy. I’m sure you could leave it on warm for an hour or so if your not ready to eat yet.

One of the treats of Osso Bucco is eating the marrow out of the bones! You will either love it or not. The taste is great. Very mild and slightly meaty, buttery tasting. But you must eat while hot. Once the bone cools, the marrow hardens.