Whiskey Braised Elk Shank

• 2T cooking oil
• 6 elk shanks
• 1 onion, diced
• 1 carrot, diced
• 1 celery, diced
• 1 bunch Italian parsley
• 1/2 bottle Irish whiskey
• 1 bay leaf
• 10 peppercorns
• 4T tomato paste
• 8 thyme sprigs
• 1 garlic bulb
• Potato Puree:
• 6 Yukon potatoes (peeled, optional)
• 1/2 lb butter
• 2 cups heavy cream
• 1 cup prepared horseradish
• 1T salt
• 1T white pepper
• Drunken Port Cherries:
• 3 cups port
• 4T sugar
• 1/2 lb tart dried cherries
• 1 grilled ear of sweet corn, kernels reserved
• Garnishes:
• 1 cup smoky almonds, chopped
• 1 cup Roquefort cheese

1. In a large deep braising pot, add oil. Saute shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to saute until well caramelized; deglaze with the whiskey. Add remaining ingredients and cover with water. When liquid is brought to a boil, place pot in 350 degree oven for five hours until meat is very soft and ready to fall off bone.
2. Potato Puree:
3. Cook potatoes in hot salted water until fork tender. In another pot, add butter and cream; bring to a quick boil. Rice potatoes if peeled or use a kitchen aid for a more rustic potato. Fold in butter, cream and horseradish, season with salt and white pepper.
4. Drunken Port Cherries:
5. Bring port and sugar to a boil. Pour over cherries and let steep for half an hour. Strain liquid and reduce until syrup consistency.
6. In a bowl, combine corn and cherries (reserve some syrup).
7. To Plate:
8. Place potato puree onto platter. Top with elk shanks. Add corn-cherry mixture atop elk. Drizzle with port syrup. Garnish with almonds and cheese.
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cooking oil, onion, carrot, celery, italian parsley, irish whiskey, bay leaf, peppercorns, tomato paste, thyme, garlic, potatoes, butter, heavy cream, horseradish, t, t, cherries, port, t sugar, cherries, sweet corn, smoky almonds, roquefort cheese

Taken from www.epicurious.com/recipes/member/views/whiskey-braised-elk-shank-1247527 (may not work)