Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

  500 ˚F / 260 ˚C

• 2

  Place an extra-large cast iron pan on the grill grates. Close the lid and allow to preheat for 15-20 minutes.

  500 ˚F / 260 ˚C

  00:20

• 3

  Season the shanks on all sides with salt, and pepper.

• 4

  Add enough canola oil to cover the bottom of the preheated pan. Place the shanks in pan and close the lid. Cook for 5 minutes and then turn the shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

  500 ˚F / 260 ˚C

  00:05

• 5

  In the pan with the shanks, add the onion, carrots, celery, garlic, thyme, bay leaves, and rosemary. Add the red wine, and then enough stock to cover 3/4 of the shanks.

• 6

  Cover the pan with foil and reduce the grill temperature to 325°F. Close the lid and cook the shanks for 4 hours.

  325 ˚F / 163 ˚C

  04:00

• 7

  Check the shanks and add additional stock, if needed. Close the lid and cook until a wooden skewer inserted in the meat slides in and out very easily and meat pulls away from bone, 2-4 hours.

  325 ˚F / 163 ˚C

  02:00

• 8

  Remove the foil from the pan and decrease the grill temperature to 165°F. Close the lid and smoke for 20 minutes.

  165 ˚F / 74 ˚C

  00:20

  Super Smoke

• 9

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

• 10

  Make a sauce. Strain the braising liquid into a saucepan and cook over medium heat and reduce until slightly thickened. Season to taste with salt, and pepper.

• 11

  Make the spring vegetables. Drizzle the radish, carrots, broccoli, and spring onions with olive oil and season with salt, and pepper.

• 12

  In a large pan over medium heat, sauté the vegetables until cooked to desired doneness.

• 13

  Remove the vegetables from the heat. Serve the elk shanks with sauce, and the spring vegetables. Enjoy!