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Braised Elk Shank with Spring Vegetables

Braised Elk Shank with Spring Vegetables

By Traeger Kitchen

Slow-braising an elk shank turns a traditionally tough cut into a supremely tender meat. Fresh herbs and roasted vegetables elevate the flavor on this wild game dish.

Prep Time

30 Min

Cook Time

8 Hrs
30 Min


Big Game Blend


Number of People Serving


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Units of Measurement:
3 Elk Shanks
As Needed canola oil
2 Whole Onions, halved
2 Carrots, peeled and halved lengthwise
2 Whole Celery
4 Clove garlic
1 Bunch fresh thyme
2 dried bay leaves
1 rosemary sprigs
2 Cup red wine
1 Peppercorns, handful
3 Quart Stock, Of Choice


  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 2

    Place an extra-large cast iron pan in Traeger, close lid and allow to preheat for 15 to 20 minutes.

  • 3

    Season shanks with salt and pepper. Place enough canola oil to cover bottom of preheated pan.

  • 4

    Place shanks in pan and close lid.

  • 5

    Cook for 5 minutes and turn shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

    500 ˚F / 260 ˚C

  • 6

    Add all aromatics to pan with shanks, then the red wine and then enough stock to cover 3/4 of the shanks. Cover with foil and reduce heat on grill to 325℉.

  • 7

    Cook shanks for 6 to 8 hours or until a wooden skewer inserted in the meat slides in and out very easily and meat pulls away from bone. Check shanks after 4 hours and add more stock if needed.

    325 ˚F / 163 ˚C


  • 8

    Remove foil from shanks and turn grill to smoke. Smoke for an additional 20 minutes.

    185 ˚F / 85 ˚C


    Super Smoke

  • 9

    Remove shanks from grill to platter and tent with foil to keep warm.

  • 10

    To make a sauce, strain braising liquid into a sauce pan and reduce until slightly thickened. Season to taste with salt and pepper.

  • 11

    Serve shanks with sauce and a mixture of grilled or sautéed vegetables such as radish, broccoli rabe, spring onions, and baby carrots. Enjoy!

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