Elk Shanks

[Centralcoastca]

Stalker is missing the point. Shanks are one of the few places on a deer or elk that -,when cooked slow like above recipes-is NOT LEAN. The stuff that breaks down makes for a smooth, fatty dish that is unique to every other deliscious venison dish.
I cut them in half to allow marrow to cook into broth and fit in slow cooker more easily. Dry rub and oil overnight in fridge. Grill about 15 min to char for flavor. Then in slow cooker with water, red wine, Dijon mustard, 1 chopped tomato and small onion. As much water as u like. They do not have to be covered with water - they won't dry out. But I like the broth so I add enough water to cover. One hour on high then 5 more on low. I don't add other veggies but I guess you could for last hour or 2.

Yup, this is similar to what I do with them. Very underrated cut, and one of my favorite meals. It’s too bad they only have two of them!