Elk shanks are full of rich flavor that shines when they’re cooked low and slow. We love how the slow cooker transforms this lean game meat into a succulent dish that warms both heart and home. It’s a perfect way to welcome chilly nights or impress dinner guests.
We discovered that the tough connective tissues break down into a melt-in-your-mouth texture when they simmer gently with fresh herbs and aromatic vegetables. A comforting sauce forms as the meat releases its juices. We’ll show each simple step needed to coax out the full flavor of elk shank in your slow cooker. Get ready to fill the kitchen with irresistible aromas and treat everyone to a heartwarming meal.
Elk Shank Recipe Slow Cooker
We pat the elk shanks dry to remove moisture. We coat each piece with salt, pepper, thyme, and rosemary. In a skillet we warm oil and sear the shanks on all sides. We place the seared meat in the slow cooker and layer sliced onions, diced carrots, and minced garlic around it. We pour a mixture of beef broth, diced tomatoes, and dry red wine over the elk. We add bay leaves for aroma. We seal the lid and cook on low for 8 hours. We never open the lid during cooking. We occasionally check the liquid levels if needed. We remove the bay leaves before serving. The result is a melt-in-your-mouth texture that pairs well with mashed potatoes or creamy polenta. We top it all with freshly chopped parsley. This combination of slow cooking, low heat, and flavorful ingredients yields a rich hearty meal that highlights the delicate nature of elk. We store leftovers in an airtight container for up to 3 days.
| Setting | Approximate Cooking Time |
|---|---|
| Low | 8 hours |
| High | 5 hours |
Equipment And Tools
We rely on high-quality gear to make our elk shank recipe slow cooker method straightforward. Proper equipment ensures consistent heat and easy cleanup.
Slow Cooker Essentials
We recommend a 6-quart model with a removable insert and secure lid. This size accommodates larger cuts of game meat and helps the shanks cook evenly. Sturdy handles allow us to move the cooker without spilling.
| Slow Cooker Size (Quarts) | Recommended Servings |
|---|---|
| 4 | 2 to 3 |
| 6 | 4 to 6 |
| 8 | 6 to 8 |
Knife And Cutting Board
We use a sharp chef’s knife for trimming excess fat and connective tissue from our elk shanks. A sturdy cutting board with ample space helps us chop vegetables quickly without damaging our countertops.
Ingredients
We gather these pantry staples and fresh items for a tender and robust slow-cooked meal.
- 2 large elk shanks trimmed of excess fat
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 onion sliced
- 2 carrots diced
- 3 garlic cloves minced
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 cup dry red wine
- 2 bay leaves
- Chopped parsley for garnish
| Ingredient | Amount |
|---|---|
| Elk shanks | 2 large |
| Cooking oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Onion | 1 sliced |
| Carrots | 2 diced |
| Garlic cloves | 3 minced |
| Beef broth | 2 cups |
| Diced tomatoes | 1 cup |
| Dry red wine | 1 cup |
| Bay leaves | 2 |
| Parsley | For garnish |
Flavorful Seasonings
We rely on this balanced blend of herbs and spices to highlight the unique taste of elk shanks. We love how thyme and rosemary envelop the lean meat in fresh fragrance. The salt and pepper add savory depth that pulls everything together flawlessly.
Directions
- Pat the elk shanks dry with a clean kitchen towel. Season each shank with salt, black pepper, dried thyme, and dried rosemary.
- Warm a drizzle of cooking oil in a heavy skillet over medium high heat. Sear the shanks for about 2 minutes on each side until they develop a golden crust.
- Transfer the seared elk shanks to the slow cooker. Arrange sliced onion, diced carrots, and minced garlic around the meat.
- In a mixing bowl combine beef broth, diced tomatoes, dry red wine, and bay leaves. Stir to blend the flavors. Pour this mixture over the shanks and vegetables.
- Cover the slow cooker. Select your cooking preference from the table below.
| Setting | Cooking Time |
|---|---|
| Low | 8 hours |
| High | 4 hours |
- Refrain from lifting the lid during cooking to maintain a consistent temperature. This slow cooking process allows the lean game meat to become tender and develop a melt in your mouth texture.
- Once the elk shanks are fully cooked skim off any excess fat. Taste the sauce and adjust seasoning with additional salt or black pepper if needed.
- Plate the shanks with your choice of mashed potatoes or creamy polenta. Ladle the comforting sauce over the meat and garnish with chopped parsley for a bold pop of color.
Serving And Storage
We serve our elk shank recipe slow cooker with mashed potatoes, polenta, or roasted vegetables. The tender meat works well with creamy sides because it soaks up the rich sauce. We top everything with a sprinkle of fresh parsley or thyme for extra color and aroma.
We store leftovers in an airtight container for up to 3 days in the refrigerator. For longer storage we freeze them for up to 3 months in sealed containers labeled with the date. We thaw the shanks in the fridge for 24 hours before reheating on the stovetop or in the microwave at low to medium heat. This method preserves the tenderness of the meat and keeps the sauce flavorful.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 3 days |
| Freezer | Up to 3 months |
Conclusion
We love how this simple approach turns elk shanks into a delicious masterpiece. The flavors deepen with every hour spent in the slow cooker and the result is so worth the wait. We encourage you to explore variations with different herbs and sides because there’s plenty of room to make it your own. It’s a wonderful way to showcase the power of low and slow cooking while delighting everyone who joins us at the table.
Frequently Asked Questions
Why cook elk shanks in a slow cooker?
Slow cooking helps break down the tough connective tissues in elk shanks. As they simmer, they become tender and succulent, absorbing the flavors from herbs, spices, and any added liquids. This gentle method also preserves moisture, preventing the lean meat from drying out. The result is a comforting dish with a melt-in-your-mouth texture and robust, savory taste.
How long should I cook elk shanks?
Generally, cook elk shanks on low for about 8 hours or on high for around 4 hours. Avoid lifting the lid during cooking, as it lets heat escape and can prolong the overall cooking time. Once done, the shanks should easily pull apart with a fork, indicating they’ve reached the ideal tenderness.
Can I substitute some ingredients in the recipe?
Absolutely. Feel free to use chicken or vegetable broth if you don’t have beef broth. You can also swap or add different vegetables like celery or bell peppers. However, try to keep the core ingredients—like tomatoes, herbs, and wine—to maintain the depth of flavor elk shanks are known for in this recipe.
What sides go well with elk shanks?
Elk shanks pair wonderfully with creamy mashed potatoes, buttery polenta, or roasted vegetables. These sides soak up the rich sauce created as the shanks cook. The smooth, comforting texture of potatoes and polenta balances the hearty bite of the meat, making every mouthful more satisfying.
How do I store leftover elk shanks?
Place leftovers in an airtight container and keep them in the refrigerator for up to three days. For longer storage, freeze the shanks in well-sealed, labeled containers for up to three months. Proper storage helps maintain quality and taste, so you can enjoy your elk shanks at their best later.
How should I reheat elk shanks?
For best results, let the meat thaw in the fridge for 24 hours if frozen. Then warm it on the stovetop over low to medium heat or use the microwave on a lower setting. This gentle reheating keeps the meat moist and tender, letting you savor the slow-cooked goodness without drying it out.