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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

6 Hr




This recipe serves:


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Units of Measurement:
3 Elk Shanks
To Taste Salt
To Taste Pepper
As Needed Canola oil
2 Medium yellow onions, halved
2 carrots, halved length wise
2 celery stalks, roughly chopped
4 Clove garlic
1 Bunch fresh thyme
2 Bay leaves
1 Sprig rosemary
2 Cup red wine
3 quarts stock of choice, such as chicken or vegetable
Spring Vegetables
1 Bunch red radish, halved
1 Bunch baby carrots, halved lengthwise
1 Bunch broccoli rabe, or baby broccoli
1 Bunch spring onions
As Needed Olive oil
To Taste Salt
To Taste Pepper


  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C

  • 2

    Place an extra-large cast iron pan on the grill grates. Close the lid and allow to preheat for 15-20 minutes.

    500 ˚F / 260 ˚C


  • 3

    Season the shanks on all sides with salt, and pepper.

  • 4

    Add enough canola oil to cover the bottom of the preheated pan. Place the shanks in pan and close the lid. Cook for 5 minutes and then turn the shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

    500 ˚F / 260 ˚C


  • 5

    In the pan with the shanks, add the onion, carrots, celery, garlic, thyme, bay leaves, and rosemary. Add the red wine, and then enough stock to cover 3/4 of the shanks.

  • 6

    Cover the pan with foil and reduce the grill temperature to 325°F. Close the lid and cook the shanks for 4 hours.

    325 ˚F / 163 ˚C


  • 7

    Check the shanks and add additional stock, if needed. Close the lid and cook until a wooden skewer inserted in the meat slides in and out very easily and meat pulls away from bone, 2-4 hours.

    325 ˚F / 163 ˚C


  • 8

    Remove the foil from the pan and decrease the grill temperature to 165°F. Close the lid and smoke for 20 minutes.

    165 ˚F / 74 ˚C


    Super Smoke

  • 9

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

  • 10

    Make a sauce. Strain the braising liquid into a saucepan and cook over medium heat and reduce until slightly thickened. Season to taste with salt, and pepper.

  • 11

    Make the spring vegetables. Drizzle the radish, carrots, broccoli, and spring onions with olive oil and season with salt, and pepper.

  • 12

    In a large pan over medium heat, sauté the vegetables until cooked to desired doneness.

  • 13

    Remove the vegetables from the heat. Serve the elk shanks with sauce, and the spring vegetables. Enjoy!

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