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!
Ingredients:
- 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
Directions:
- Cut the shanks into 2-inch pieces and tie with butcher twine.
- 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.
- 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.
- 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.
- Pour the broth mixture into the roasting pan and cover with a tight lid.
- 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!