Traeger Kitchen
Braised Elk Shank with Spring Vegetables
Prep Time
30
Minutes
Cook Time
8
Hours
Serves
6 - 8
People
Effort
What's this?
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.
Ingredients
3 Elk Shanks
As Needed 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
Steps
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.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.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℉.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.8
Remove foil from shanks and turn grill to smoke. Smoke for an additional 20 minutes.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!