Braised Elk Shanks
Tender, savory elk shanks braised in the oven.
Ingredients
- 3 lb elk shank about all the shank meat off one elk leg.
- 2 Tablespoons bacon fat or olive oil
- 2 small onions chopped
- 2 carrots sliced
- 2 stalks celery sliced
- 2 cups beef broth
- 1 cup red wine
- 1 teaspoon thyme
- 1 teaspoon parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
Instructions
- Heat bacon fat (or oil) in a heavy, oven-proof kettle or dutch oven. Add meat and sear well on each side. Remove meat from kettle and place on a plate for later.
- Add vegetables to the same kettle, sauté for 2-3 minutes. Place meat back into the kettle with the veggies. Add remaining ingredient and stir.
- Cover with lid or foil, and place in oven. Braise at 300° for 3 hours, or until meat is tender.
Crockpot option
- If using a crockpot, cook on LOW for 6-8 hours.
Notes
You may use deer or antelope meat for this recipe. Probably moose too, although I haven't cooked moose yet.
Servings are about 6 per recipe, but that is variable, depending how hungry you are! I think this would serve 4 men or 6 youngsters.
Adjust the salt and seasonings to your taste. I like to add some spice, but may kiddos don't do well with too much heat.
Bone-in shanks work just fine, too. I don't have a good bone saw, so most of my stuff is boneless.
Nutrition
Serving: 1portionCalories: 442kcalCarbohydrates: 6gProtein: 70gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 184mgSodium: 1236mgPotassium: 1137mgFiber: 1gSugar: 2gVitamin A: 3479IUVitamin C: 4mgCalcium: 43mgIron: 10mg
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