Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
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 Minutes

Cook Time

6 Hours

Pellets

Pecan

Ingredients

This recipe serves:

6

Units of Measurement:
main
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

Steps

  • 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

    00:20

  • 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

    00:05

  • 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

    04:00

  • 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

    02:00

  • 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

    00:20

    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!

My Notes


In order to add notes for this recipe, you must log in or create an account.