By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
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.
500 ˚F / 260 ˚C
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.
325 ˚F / 163 ˚C
00:08
8
Remove foil from shanks and turn grill to smoke. Smoke for an additional 20 minutes.
185 ˚F / 85 ˚C
00:20
Super Smoke
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!
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