Braised Elk Shank

Shank is an underrated cut of meat. Many hunters toss it in the grinder along with other tougher muscle groups, but its connective tissue makes for chewy pieces in a burger. Learn to cook it right and you’ll never send this butcher’s favourite to the grinder again.

This recipe gives shank just what it needs: braising. Long, moist heat breaks down the connective tissue and melts the silver skin. Trust us and try it!


  • 2 elk shanks, whole (or all four for deer or antelope)
  • 1 large yellow onion, chopped
  • 1 large red onion, chopped
  • 2 celery stalk, chopped
  • 1 ¼ cup tomato, diced
  • 4 cloves garlic, peeled
  • 4 sprigs fresh rosemary
  • ¼ cup fresh parsley, chopped
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup red wine
  • 1 cup water
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Cut the shanks into 2-inch pieces and tie with butcher twine.
  2. Heat olive oil in a frying pan on medium. Brown shanks on all sides to sear in moisture. Place shanks in a roasting pan and set aside.
  3. In the frying pan, add onions, garlic and celery. Sauté for about 8 minutes or until translucent. Add diced tomatoes, rosemary, bay leaf, salt and pepper to taste, and water. Mix well and pour into the roasting pan.
  4. In the frying pan, pour in beef broth and red wine and bring to a simmer. Scrape any remaining browned pieces from the pan to add flavour to the broth.
  5. Pour the broth mixture into the roasting pan and cover with a tight lid.
  6. Place the roasting pan in the oven at 350°F for up to 6 hours. Add more beef stock for moisture as necessary. You want to keep the shank about ¾ covered in liquid. When done, the shanks will be fork tender.

Serve and enjoy with brown rice or roasted potato.

Tip: This makes for a great slow cooker meal, too!