Ingredients

• 4 moose shank slices, 3 cm thick
• 3 tbsp olive oil
• 1 chopped onion
• 2 carrots, finely diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 250 ml dry white wine
• 1 can diced tomatoes(398 ml)
• 250 ml beef broth
• 1 lemon zest
• 1 fresh chopped parsley
• 1 salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Season the shank slices with salt and pepper, then dredge in flour.

3. 3

   Sear them in hot oil on both sides in a Dutch oven. Set aside.

4. 4

   Sauté the onion, carrots, celery, and garlic for 5 minutes.

5. 5

   Deglaze with white wine. Add the tomatoes and broth.

6. 6

   Return the shanks to the pot, cover, and bake for 3 hours.

7. 7

   Prepare the gremolata by mixing the lemon zest, parsley, and garlic.

8. 8

   Serve the shanks drizzled with sauce and garnished with gremolata.