Whiskey Braised Elk Shank Recipe

Name: Whiskey Braised Elk Shank
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2T cooking oil; 6 elk shanks; 1 onion, diced; 1 carrot, diced; 1 celery, diced; 1 bunch Italian parsley; 1/2 bottle Irish whiskey; 1 bay leaf; 10 peppercorns; 4T tomato paste; 8 thyme sprigs; 1 garlic bulb; Potato Puree:; 6 Yukon potatoes (peeled, optional); 1/2 lb butter; 2 cups heavy cream; 1 cup prepared horseradish; 1T salt; 1T white pepper; Drunken Port Cherries:; 3 cups port; 4T sugar; 1/2 lb tart dried cherries; 1 grilled ear of sweet corn, kernels reserved; Garnishes:; 1 cup smoky almonds, chopped; 1 cup Roquefort cheese

Servings: persons

2T cooking oil
6 elk shanks
1 onion, diced
1 carrot, diced
1 celery, diced
1 bunch Italian parsley
1/2 bottle Irish whiskey
1 bay leaf
10 peppercorns
4T tomato paste
8 thyme sprigs
1 garlic bulb
Potato Puree:
6 Yukon potatoes (peeled, optional)
1/2 lb butter
2 cups heavy cream
1 cup prepared horseradish
1T salt
1T white pepper
Drunken Port Cherries:
3 cups port
4T sugar
1/2 lb tart dried cherries
1 grilled ear of sweet corn, kernels reserved
Garnishes:
1 cup smoky almonds, chopped
1 cup Roquefort cheese

1
In a large deep braising pot, add oil. Saute shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to saute until well caramelized; deglaze with the whiskey. Add remaining ingredients and cover with water. When liquid is brought to a boil, place pot in 350 degree oven for five hours until meat is very soft and ready to fall off bone.
2
Potato Puree:
3
Cook potatoes in hot salted water until fork tender. In another pot, add butter and cream; bring to a quick boil. Rice potatoes if peeled or use a kitchen aid for a more rustic potato. Fold in butter, cream and horseradish, season with salt and white pepper.
4
Drunken Port Cherries:
5
Bring port and sugar to a boil. Pour over cherries and let steep for half an hour. Strain liquid and reduce until syrup consistency.
6
In a bowl, combine corn and cherries (reserve some syrup).
7
To Plate:
8
Place potato puree onto platter. Top with elk shanks. Add corn-cherry mixture atop elk. Drizzle with port syrup. Garnish with almonds and cheese.
9
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2479

kcal

Calories

170

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2T cooking oil, 6 elk shanks, 1 onion, diced, 1 carrot, diced, and more.

Yes, Whiskey Braised Elk Shank falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whiskey Braised Elk Shank

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions