Tie the shanks with butcher's twine around the center of each shank
2-4 elk shanks
Sprinkle shanks with salt and pepper
salt, pepper
Dredge in flour and shake off any excess
¼ cup flour
Heat heavy dutch oven pot over medium high heat. Add oil. When hot, add shanks.
2 tablespoons olive oil
Brown all sides then remove shanks and set on a plate
Add additional oil to pot and add onions, carrots and celery. Cook until softened, about 5 minutes
1 onion, 2 carrots, 1 celery stalk
Add garlic and cook for 30 seconds
4 cloves garlic
Clear an area in the center of the pan and add tomato paste. Stir just until paste begins to caramelize a bit
2 tablespoons tomato paste
Add red wine and with a spatula or wooden spoon, scrape up all the browned bits from the bottom of the pan. Allow wine to simmer just until it begins to reduce a bit
Return shanks to the pot. The liquid should just cover the top of the shanks. You may need to add additional liquid depending on the size of your shanks and the size of your pot.
Place in a preheated 315° oven for 3 ½ - 4 ½ hours until meat is fall apart tender. If it doesn't break away easily with a fork, cook for a longer time. Check halfway through cooking time to make certain there is enough liquid. It will begin to reduce, but don't let it go more than halfway below the shanks.
Remove shanks and remove twine from shanks. Then lightly tent with foil.
Remove rosemary and thyme
Place dutch oven on a stove burner and simmer with the lid off for 10 minutes to allow liquid to reduce down, if needed. Sometimes the liquid is already reduced enough. Stir in fresh parsley.
1 tablespoon parsley
Serve meat over a bed of mashed potatoes, polenta or egg noodles. Spoon sauce over the top and sprinkle with a bit of gremolata or freshly chopped parsley.
Notes
Tying the shanks is optional. However, it does keep the meat intact and all in one piece.
When searing or browning the shanks, do not overcrowd pan. Leave some space between each shank. Sear in batches if needed.
Check pot halfway through cooking time. If needed, add additional chicken broth. Turn shanks in pot.
Taste sauce before serving. Add salt and pepper if needed.
Cooking time varies depending on the size of your shanks
Variations
Add chopped morel mushrooms, either use frozen morels or rehydrated dried morels.
Add a small can of chopped tomatoes when adding the chicken broth
Use beef broth or wild game broth instead of the chicken broth