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Braised Elk Shank with Spring Vegetables

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8

Big Game Blend

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

  • 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.
    • 3 Elk Shanks

    • As Needed canola oil

  • 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

  • 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℉.
    • 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

  • 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

  • 8

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

    185 ˚F

  • 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!