Step

• Step 1

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

• Step 2

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

• Step 3

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

  Ingredients

  • 3  Elk Shanks

  • As Needed canola oil

• Step 4

  Place shanks in pan and close lid.

• Step 5

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

  500 ˚F / 260 ˚C

• Step 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℉.

  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

• Step 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.

  00:08

  325 ˚F / 163 ˚C

• Step 8

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

  00:20

  185 ˚F / 85 ˚C

  Super Smoke

• Step 9

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

• Step 10

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

• Step 11

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