Braised Elk Shank with Spring Vegetables

Braised Elk Shank with Spring Vegetables






30 mins

6 to 8 hrs



2 onions, halved

2 carrots, peeled and halved length wise

2 celery ribs

4 garlic cloves

1 bunch fresh thyme

2 bay leaves

1 sprig rosemary

2 cups red wine

handful of peppercorns

3 quarts stock of choice

3 elk shanks

canola oil


When ready to cook, start the Z Grill grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature High and preheat, lid closed, for 10 to 15 minutes.

Place an extra-large cast iron pan in Trager, close lid and allow to preheat for 15 to 20 minutes.

Season shanks with salt and pepper. Place enough canola oil to cover bottom of preheated pan.
Place shanks in pan and close lid.

Cook for 5 minutes and turn shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

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 degrees F.

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.
Remove foil from shanks and turn grill to smoke. Smoke for an additional 20 minutes. Check shanks after 4 hours and add more stock if needed.

Remove shanks from grill to platter and tent with foil to keep warm.

To make a sauce, strain braising liquid into a sauce pan and reduce until slightly thickened. Season to taste with salt and pepper.

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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