Braised Elk Shank with Spring Vegetables Recipe
Elk shank, a tough cut of wild game meat, is braised until tender on the Traeger with fresh herbs and roasted vegetables.
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Cooking tools:
- Grill
- Cast iron skillet
- Skewer
- Aluminum foil
- Serving platter
- Saucepan
- Saute pan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 3 Elk Shanks
- As Needed Canola oil
- 2 Medium yellow onions, halved
- 2 carrots, halved length wise
- 2 celery stalks, roughly chopped
- 4 Cloves garlic
- 1 Bunch fresh thyme
- 2 bay leaves
- 1 Sprig rosemary
- 2 Cups red wine
- 3 quarts stock of choice, such as chicken or vegetable
- 1 Bunch red radish, halved
- 1 Bunch baby carrots, halved lengthwise
- 1 Bunch broccoli rabe, or baby broccoli
- 1 Bunch spring onions
- As Needed olive oil
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