Inuit-Inspired Braised Walrus Shanks

local_grocery_store Ingredients

• 4 Walrus shanks, pieces
• 1 Onion, large, chopped
• 2 Carrots, large, chopped
• 2 Celery, stalks, chopped
• 4 Garlic, cloves, minced
• 2 Bay leaves
• 1 Thyme, teaspoon, dried
• 4 Beef broth, cups
• 1 Salt, teaspoon
• 1/2 Black pepper, teaspoon
• 2 Olive oil, tablespoons
• Roasted root vegetables, for serving

restaurant_menu Method

1. 1.Preheat your oven to 325°F (163°C).
2. 2.Season the walrus shanks generously with salt and black pepper.
3. 3.Heat olive oil in a large Dutch oven over medium-high heat.
4. 4.Add the walrus shanks and sear them on all sides until browned. Remove the shanks from the pot and set aside.
5. 5.In the same pot, add the chopped onion, carrots, celery, and minced garlic. Saute until the vegetables are softened.
6. 6.Add the bay leaves, dried thyme, beef broth, salt, and black pepper to the pot. Stir well to combine.
7. 7.Return the seared walrus shanks to the pot, nestling them into the broth and vegetables.
8. 8.Cover the pot with a lid and transfer it to the preheated oven.
9. 9.Braise the walrus shanks for about 3 to 4 hours, or until the meat is tender and easily pulls away from the bone.
10. 10.Remove the pot from the oven and discard the bay leaves.
11. 11.Serve the braised walrus shanks with roasted root vegetables on the side.
12. 12.Enjoy this hearty and flavorful Inuit-inspired dish!

lightbulb_outline Tips

• chevron_rightIf you can't find walrus shanks, you can substitute with beef shanks or lamb shanks.
• chevron_rightFor extra flavor, you can marinate the walrus shanks in a mixture of soy sauce, ginger, and garlic overnight before cooking.
• chevron_rightMake sure to sear the shanks well to develop a rich caramelized crust.
• chevron_rightFeel free to customize the roasted root vegetables with your favorite seasonal veggies.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a covered pot on the stovetop or in the oven.