Braised Elk Shank with Spring Vegetables

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

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• 2

  Place an extra-large cast iron pan in Traeger, close lid and allow to preheat for 15 to 20 minutes.

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• 3

  Season shanks with salt and pepper. Place enough canola oil to cover bottom of preheated pan.

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  Ingredients

  • 3 Elk Shanks

  • As Needed canola oil

• 4

  Place shanks in pan and close lid.

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• 5

  Cook for 5 minutes and turn shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

  

  Grill: 500 ˚F

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• 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℉.

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  Ingredients

  • 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.

  

  Grill: 325 ˚F

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• 8

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

  

  Grill: 185 ˚F

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• 9

  Remove shanks from grill to platter and tent with foil to keep warm.

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• 10

  To make a sauce, strain braising liquid into a sauce pan and reduce until slightly thickened. Season to taste with salt and pepper.

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• 11

  Serve shanks with sauce and a mixture of grilled or sautéed vegetables such as radish, broccoli rabe, spring onions, and baby carrots. Enjoy!

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