Elk shank is a flavorful and tender cut that’s perfect for slow cooking. Known for its rich, gamey taste, elk meat offers a leaner alternative to beef while delivering deep, satisfying flavors. This recipe brings out the best in elk shank by braising it slowly until it melts in your mouth.
We love how this dish combines simple ingredients with a long, slow cooking process to create a hearty meal that’s perfect for chilly evenings. Whether you’re an experienced hunter or just curious about wild game, this elk shank recipe is approachable and sure to impress. Let’s dive into a dish that highlights the natural richness of elk with every bite.
Elk Shank Recipe
To prepare a tender and flavorful elk shank dish, we follow a slow braising method that brings out the rich, gamey essence of the meat while ensuring it becomes melt-in-your-mouth tender. Here are the detailed steps to make this hearty wild game meal:
Ingredients
- 2 elk shanks (about 2 pounds each), trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 3 cups beef or venison broth
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Equipment Needed
| Equipment | Purpose |
|---|---|
| Heavy-bottomed Dutch oven | For browning and braising |
| Sharp knife | For trimming and chopping |
| Wooden spoon | For stirring |
| Measuring cups | For precise liquid measurement |
Step-by-Step Cooking Instructions
- Prepare the Shanks:
Pat the elk shanks dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Brown the Meat:
Heat the olive oil in the Dutch oven over medium-high heat. Once shimmering, sear the shanks for 4 to 5 minutes on each side until deeply browned. This caramelization locks in flavor. Remove and set aside.
- Sauté the Aromatics:
Reduce heat to medium. Add the diced onion, garlic, carrots, and celery to the pot. Stir occasionally for about 7 minutes until the vegetables soften and the onion turns translucent.
- Deglaze the Pot:
Pour in the dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom. Simmer the wine for 5 minutes until it reduces slightly.
- Add Liquids and Herbs:
Return the browned elk shanks to the pot. Pour in the beef or venison broth and diced tomatoes with their juice. Add the rosemary, thyme, and bay leaves. The liquid should cover at least two-thirds of the meat. Add more broth if necessary.
- Braise the Elk Shanks:
Bring the mixture to a gentle simmer. Cover the Dutch oven tightly with a lid. Reduce heat to low and cook for 3 to 3.5 hours. Check occasionally to ensure the liquid is simmering gently. The elk shanks are done when the meat is fork-tender and pulling away from the bone effortlessly.
- Finish and Serve:
Remove the shanks from the pot and keep warm. Discard the herb sprigs and bay leaves. If the sauce needs thickening, simmer uncovered for 10 to 15 minutes until it reaches your desired consistency. Adjust seasoning with salt and pepper. Spoon the rich sauce over the shanks when serving.
Cooking Timings and Temperatures
| Step | Temperature | Duration |
|---|---|---|
| Browning the elk shanks | Medium-high (375°F) | 8-10 minutes total |
| Sautéing vegetables | Medium | 7 minutes |
| Reducing wine | Medium | 5 minutes |
| Braising | Low (simmering) | 3 – 3.5 hours |
| Sauce reduction (optional) | Medium-low | 10 – 15 minutes |
With this elk shank recipe, we bring out the natural richness and deep flavors of wild game through slow, careful cooking. The result is a dish bursting with hearty taste and tender texture perfect for any cold evening.
Ingredients
To cook a perfectly tender and flavorful elk shank, we gather ingredients that complement the rich, gamey taste of the meat and enhance the slow-braising process. Below is a detailed list of our ingredients along with precise preparation notes for each.
- 2 elk shanks (about 2 to 3 pounds total, trimmed of excess fat)
- 2 tablespoons olive oil (for browning the shanks)
- 1 large onion, chopped finely
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup dry red wine (for deglazing and depth of flavor)
- 3 cups beef broth (or game broth for enhanced richness)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons tomato paste (adds savoriness and color)
Ingredient Details and Preparation Table
| Ingredient | Quantity | Preparation Note |
|---|---|---|
| Elk shanks | 2 (2–3 lbs total) | Trim excess fat |
| Olive oil | 2 tbsp | Use for browning |
| Onion | 1 large | Finely chopped |
| Garlic | 3 cloves | Minced |
| Carrots | 2 medium | Peeled and diced |
| Celery stalks | 2 | Diced |
| Dry red wine | 1 cup | Use for deglazing |
| Beef broth | 3 cups | Preferably low sodium |
| Fresh rosemary | 2 sprigs | Whole sprigs for aromatic infusion |
| Fresh thyme | 2 sprigs | Whole sprigs |
| Bay leaf | 1 | Adds herbal depth |
| Salt | To taste | Enhances overall flavors |
| Black pepper | To taste | Freshly ground |
| Tomato paste | 2 tbsp | Concentrated flavor and color |
Pro Tip: Trimming the elk shanks of excess fat ensures a clean, rich taste and prevents the braising liquid from becoming greasy.
By carefully prepping and combining these ingredients, we set the foundation for a slow-cooked elk shank that melts in our mouths with every bite.
Equipment Needed
To master our Elk Shank Recipe, having the right equipment is essential for achieving that tender melt-in-your-mouth texture and rich flavor. Below is a detailed list of the tools we rely on for precise cooking and easy handling.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed Dutch oven | Ideal for even heat distribution during browning and slow braising |
| Large skillet or frying pan | For searing elk shanks to develop deep flavor |
| Sharp chef’s knife | To trim fat and cut vegetables accurately |
| Cutting board | Provides a stable surface for prep work |
| Tongs | To safely handle the elk shanks during browning |
| Wooden spoon or silicone spatula | For sautéing vegetables and deglazing the pot |
| Measuring cups and spoons | Ensures precise measurement of liquids and seasonings |
| Ladle | Convenient for serving and skimming braising liquid |
| Aluminum foil or lid for Dutch oven | To cover braising pot tightly, locking in moisture |
| Oven mitts or heat-resistant gloves | Protects hands when transferring hot pots in and out of the oven |
Key Considerations for Equipment
- A heavy-bottomed Dutch oven or an ovenproof braising pot is non-negotiable. This equipment ensures even heating and consistent cooking throughout several hours, which is crucial for breaking down the tough fibers of the elk shank.
- Use tongs rather than forks to turn the elk shanks while browning. This prevents piercing the meat and losing valuable juices.
- Keeping a wooden spoon or silicone spatula handy lets us scrape the flavorful browned bits (fond) from the pan’s bottom when deglazing with red wine or broth.
- A sharp chef’s knife paired with a sturdy cutting board ensures efficient trimming of excess fat, which protects the final dish from greasiness.
By preparing these tools before we begin, we streamline the cooking process and ensure every step in our elk shank recipe is executed with confidence and precision.
Prep Work
Proper prep work sets the foundation for a tender and flavorful elk shank dish. Let’s ensure each component is ready for the slow braising process to maximize taste and texture.
Preparing the Elk Shanks
- Trim excess fat and silver skin from the shanks using a sharp chef’s knife. This prevents greasiness and keeps the braising liquid clean.
- Pat the elk shanks dry with paper towels to encourage a rich brown crust during searing.
- Season both sides generously with salt and freshly ground black pepper.
- Keep the shanks at room temperature for about 20 minutes before searing to promote even cooking.
“Trimming fat carefully enhances the natural gamey flavor of elk without overwhelming the dish.”
Chopping Vegetables
We want evenly chopped vegetables to release their flavors fully as aromatics during the braise.
- Onion: cut into medium dice (about ½-inch cubes).
- Carrots: peeled, cut into thick rounds or large chunks for hearty texture.
- Celery: sliced into similar-sized pieces as carrots for uniform cooking.
- Garlic: mince finely to infuse the broth without overpowering it.
Use a sharp knife to ensure clean cuts that don’t bruise the vegetables, preserving freshness.
Measuring Spices and Liquids
Accurate measurement ensures balanced flavor that complements the elk shank’s natural richness.
| Ingredient | Quantity | Notes |
|---|---|---|
| Salt | 1.5 teaspoons | Kosher salt preferred |
| Black pepper | 1 teaspoon | Freshly ground |
| Olive oil | 3 tablespoons | For searing |
| Dry red wine | 1 cup | Adds acidity and depth |
| Beef broth | 3 cups | Preferably low sodium for control |
| Tomato paste | 2 tablespoons | For umami and body |
| Fresh herbs (thyme, rosemary) | 4-5 sprigs each | Tied with kitchen twine for easy removal |
We recommend prepping these before starting to cook to maintain a smooth workflow.
Cooking Instructions
Follow these precise steps to transform our elk shank recipe into a tender, flavorful masterpiece. Each stage builds on the last to develop deep rich flavors and melt-in-your-mouth texture.
Browning the Elk Shanks
- Preheat a large skillet or heavy-bottomed Dutch oven over medium-high heat.
- Add 2 tablespoons of olive oil and let it shimmer.
- Pat the elk shanks dry to ensure a perfect sear.
- Season the shanks generously with salt and black pepper.
- Place the shanks in the hot oil, searing each side for 4-5 minutes until a rich deep brown crust forms.
- Use tongs to turn the shanks carefully, avoiding puncturing the meat.
- Remove the browned shanks and set aside on a plate, leaving the flavorful browned bits (fond) in the pan.
Sautéing Aromatics and Vegetables
- Add 1 diced onion, 2 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks to the pan.
- Sauté the aromatics and vegetables in the remaining fat over medium heat for 5-7 minutes.
- Stir occasionally until the vegetables soften and the onion becomes translucent.
- Add 1 tablespoon of tomato paste, stirring it in to caramelize and deepen the flavor, about 2 minutes.
Deglazing the Pan
- Pour in 1 cup of dry red wine to deglaze the pan.
- Scrape the bottom with a wooden spoon to lift all browned bits and dissolve them into the liquid.
- Allow the wine to reduce by half, about 5 minutes, intensifying the rich aromas.
- Add 3 cups beef broth and stir to combine everything evenly.
Slow Cooking the Elk Shanks
- Return the shanks to the Dutch oven, nestling them into the liquid.
- Add fresh herbs: 2 sprigs of rosemary and 2 sprigs of thyme.
- Bring the liquid to a gentle simmer.
- Cover the pot with a tight-fitting lid.
- Transfer to a preheated oven at 325°F (163°C).
- Cook slowly for 3 to 3.5 hours, or until the meat is tender and falls off the bone.
- Check occasionally to ensure the liquid covers the meat; add a bit more broth if necessary.
Checking for Doneness
- Carefully remove the Dutch oven from the oven.
- Test the elk shank by inserting a fork; it should slide in effortlessly, and the meat should pull away easily.
- The internal temperature should read at least 195°F (90°C) for perfect tenderness.
- If not tender enough, cover and cook for an additional 30 minutes, checking regularly.
- Once done, remove the shanks and strain the braising liquid if desired for a smooth velvety sauce.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Browning | Medium-high heat | 4-5 minutes per side | Create rich crust without burning |
| Sautéing Aromatics | Medium heat | 5-7 minutes | Softens veggies and builds flavor base |
| Deglazing | Medium heat | 5 minutes | Reduces wine and lifts fond flavors |
| Slow Cooking (oven) | 325°F (163°C) | 3 to 3.5 hours | Low and slow tenderizes elk shank meat |
| Checking Doneness | — | At end of cooking | Should be fall-off-the-bone tender |
Pro Tip: Use a sharp knife or kitchen scissors to trim excess fat and silver skin from the shanks before cooking to prevent greasiness and enhance the clean game flavor.
By carefully following these cooking instructions, we ensure every bite of our elk shank recipe bursts with rich, hearty flavor and perfect tenderness.
Serving Suggestions
To complement the rich, tender flavor of elk shank, pairing it with sides that absorb and balance the deep braising juices elevates the entire dining experience. Here are our favorite serving suggestions to enhance this hearty dish:
Classic Pairings
- Creamy Mashed Potatoes: Their velvety texture soaks up the braising sauce beautifully. Use butter and a splash of cream for extra richness.
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with rosemary and garlic add earthy sweetness and a satisfying contrast.
- Buttery Egg Noodles: Tossed lightly with fresh herbs, they provide a soft base that complements the elk’s boldness.
Elegant Vegetable Options
- Sautéed Garlic Green Beans: Crisp and vibrant, they add freshness and a slight crunch.
- Braised Red Cabbage: The subtle acidity and sweetness cut through the richness of the shank.
- Creamed Spinach: Adds a silky, savory note that pairs well with the gamey flavor.
Recommended Garnishes
- A sprinkle of fresh thyme or parsley brightens the presentation and aroma.
- A light drizzle of the braising sauce over the serving plate ensures each bite is moist and flavorful.
Beverage Pairings
To complete the meal, enjoy the elk shank with:
| Beverage Type | Description | Pairing Reason |
|---|---|---|
| Dry Red Wine | Cabernet Sauvignon or Syrah | Their bold tannins complement the gamey meat |
| Craft Beer | Brown ale or porter | Offers a malty sweetness that balances richness |
| Herbal Tea | Rosemary or thyme-infused black tea | Refreshes the palate between bites |
Pro Tip: Serve the elk shank immediately after resting to preserve its juiciness. Letting it rest for 10 minutes under foil enhances tenderness and flavor retention.
“Serving the elk shank with sides that soak up the braising liquid transforms a simple meal into a memorable feast.”
By choosing complementary sides and garnishes, we highlight the robustness of elk shank while creating a balanced and visually appealing plate.
Make-Ahead and Storage Tips
To maximize flavor and convenience when preparing our elk shank recipe, it’s essential to understand the best make-ahead techniques and proper storage methods. These tips ensure our elk shanks stay tender, juicy, and safe to eat whether served immediately or later.
Make-Ahead Tips
- Braising Ahead of Time: We can braise the elk shanks up to 24 hours in advance. Slow cooking allows the flavors to develop even more intensely as they rest.
- Cooling: After braising, allow the elk shanks to cool at room temperature no longer than 2 hours before refrigerating.
- Reheating: Reheat gently in a covered stainless-steel pan or Dutch oven over low heat. Add a splash of broth or braising liquid to keep the meat moist. Avoid boiling to preserve texture.
- Flavor Enhancement: Storing the cooked shanks overnight allows the braising liquid to thicken and intensify, enriching the meat’s natural gamey taste.
Storage Guidelines
| Storage Method | Timeframe | Storage Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store elk shanks in airtight containers; keep braising liquid separate if possible. |
| Freezer | Up to 3 months | Wrap tightly in foil and place in freezer bags; thaw in the refrigerator before reheating. |
| Leftover Braising Liquid | Up to 5 days | Refrigerate separately in a sealed jar. Use as a rich sauce or base for soups and stews. |
Safety Reminders
“Never leave cooked elk shanks out for more than 2 hours at room temperature to prevent bacterial growth.”
- Always use clean, airtight containers to maintain freshness.
- Label leftovers with the date to track storage duration effectively.
- When thawing frozen elk shanks, do so overnight in the refrigerator, never at room temperature.
Pro Tips for Best Results
- Before reheating, skim off any solidified fat from the top of the braising liquid for a cleaner flavor.
- Reheat slowly to prevent drying out the lean elk meat.
- Garnish reheated elk shanks with fresh herbs to refresh the dish’s aroma and visual appeal.
By applying these make-ahead and storage tips, we maintain the rich flavors and tender texture of our elk shank recipe, delivering a delicious wild game meal every time.
Conclusion
Elk shank offers a unique opportunity to enjoy a lean, flavorful cut that shines with slow cooking. With the right preparation and attention to detail, this recipe transforms elk into a tender, rich dish that’s perfect for cozy dinners.
By embracing the natural flavors and pairing the shanks with complementary sides, we can create a meal that’s both impressive and satisfying. Whether you’re new to wild game or a seasoned cook, this recipe is a great way to bring something special to the table.
We encourage you to give this elk shank recipe a try and savor the deep, hearty taste that slow braising unlocks. It’s a rewarding experience that’s sure to become a favorite in your cooking repertoire.
Frequently Asked Questions
What makes elk shank a good choice for slow cooking?
Elk shank is a tough cut with lots of connective tissue that breaks down during slow cooking, making the meat tender and flavorful. Slow braising enhances its rich, gamey taste, producing a melt-in-your-mouth texture ideal for hearty meals.
How do I prepare elk shanks before cooking?
Trim excess fat and silver skin from the elk shanks, pat them dry, and season generously. Also, chop vegetables evenly and measure spices and liquids to ensure balanced flavor during braising.
What equipment is essential for cooking elk shank?
A heavy-bottomed Dutch oven for even heat, a large skillet for searing, a sharp chef’s knife for trimming, tongs to handle the meat, and a wooden spoon for deglazing the pan.
What ingredients are used in the elk shank recipe?
Key ingredients include elk shanks, olive oil, onion, garlic, carrots, celery, dry red wine, beef broth, fresh herbs, salt, black pepper, and tomato paste.
How long should elk shanks be braised?
Typically, elk shanks should be braised for about 2.5 to 3 hours at a low oven temperature to achieve tender, flavorful meat.
What sides pair well with elk shank?
Creamy mashed potatoes, roasted root vegetables, buttery egg noodles, garlic sautéed green beans, and braised red cabbage complement the rich flavors of elk shank.
Can elk shanks be prepared in advance?
Yes, elk shanks can be braised up to 24 hours ahead. Proper cooling and storage help flavors deepen, and gentle reheating preserves tenderness.
How should leftovers be stored?
Store leftover elk shanks and braising liquid in airtight containers in the refrigerator for up to 3 days or freeze for longer storage, always reheating safely to maintain moisture.
What is the best beverage pairing for elk shank?
Dry red wine, craft beer, and herbal tea are excellent choices that complement the rich, gamey flavors of elk shank perfectly.
Why is trimming excess fat important?
Trimming fat prevents greasiness in the braising liquid and provides a cleaner, more balanced flavor in the final dish.