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Braised Elk Shank with Spring Vegetables

30

6

Pecan

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.

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  • 3 Elk Shanks

  • salt and pepper

  • canola oil

  • 2 Medium Yellow Onion, Peeled and Split in Half

  • 2 Whole Carrots, peeled and halved lengthwise

  • 2 celery stalks, roughly chopped

  • 4 Clove garlic

  • 1 Bunch fresh thyme

  • 2 bay leaves

  • 1 Sprig rosemary

  • 2 Cup red wine

  • 3 Quart stock of choice

  • stock of choice

  • 1 Bunch Radishes

  • 1 Bunch baby carrots

  • 1 Bunch Broccolini, Broccoli Rabe or Rapini

  • 1 Bunch bunch spring onion, chopped

  • olive oil

  • 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

  • 2

    Place an extra-large cast iron pan on the grill grates. Close the lid and allow preheating for 15-20 minutes.
  • 3

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

    • 3 Elk Shanks

    • To Taste salt and pepper

  • 4

    Add enough canola oil to cover the bottom of the preheated pan. Place the shanks in the 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.

    • As Needed canola oil

  • 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.

    500 ˚F

    • 2 Medium Yellow Onion, Peeled and Split in Half

    • 2 Whole Carrots, peeled and halved lengthwise

    • 2 celery stalks, roughly chopped

    • 4 Clove garlic

    • 1 Bunch fresh thyme

    • 2 bay leaves

    • 1 Sprig rosemary

    • 2 Cup red wine

    • 3 Quart stock of choice

  • 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

  • 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

    • As Needed stock of choice

  • 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

  • 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.

    • To Taste 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.

    • 1 Bunch Radishes

    • 1 Bunch baby carrots

    • 1 Bunch Broccolini, Broccoli Rabe or Rapini

    • 1 Bunch bunch spring onion, chopped

    • As Needed olive oil

    • To Taste 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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