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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.
3 Elk Shanks
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
3 Elk Shanks
As Needed canola oil
500 ˚F
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
325 ˚F
185 ˚F