Easy, Delicious, and super easy to make is this slow cooker Elk Shank is a perfect dinner meal using elk shank, marinara sauce, vegetable oil, beef broth, and dried herbs.

To make Elk Shank in your slow cooker or crockpot, start by seasoning and browning the meat, then cook it low and slow with herbs and sauce for up to 24 hours until tender.

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Slow Cooker Elk Shank Ingredients

• 1 Elk Shank, cut into 6 pieces, each about 2-3 inches thick
• 2 tablespoons of vegetable oil
• Salt and freshly ground pepper to taste
• 2 cups of marinara sauce or homemade tomato sauce
• 1/2 cup of beef broth
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 teaspoon of garlic powder
• 1 bay leaf

How To Make Slow Cooker Elk Shank

1. Start by thoroughly seasoning each piece of elk shank with a generous amount of salt and freshly ground pepper.
2. Heat a skillet over medium heat, then add the vegetable oil and wait until it is hot enough for frying.
3. Carefully place the seasoned elk shanks in the hot oil and sear each side for about 3-4 minutes, ensuring they develop a rich, golden crust.
4. After browning, carefully transfer the elk shanks from the skillet to the slow cooker to begin the slow cooking process.
5. Over the shanks in the slow cooker, pour the marinara sauce, ensuring that the meat is completely submerged for optimal cooking.
6. Add the half cup of beef broth to the marinara sauce in the slow cooker, which will help to keep the meat tender and flavorful.
7. Sprinkle the dried oregano, dried basil, and garlic powder evenly over the elk shanks to enhance their flavor.
8. Place a bay leaf among the shanks in the slow cooker; this will infuse a subtle, aromatic flavor into the meat as it cooks.
9. Cover the slow cooker with its lid, set it to low, and allow the elk shanks to cook undisturbed for 12 hours.
10. After the initial 12 hours of cooking, check the tenderness of the elk shanks; they should be near falling off the bone.
11. If the shanks are not yet sufficiently tender, continue to cook them on the warm setting for an additional 10-12 hours.
12. Once fully tender, remove the shanks from the slow cooker, shred the meat from the bones, and mix it back into the sauce before serving over creamy mashed potatoes or polenta.

How can I thicken the sauce if it’s too runny after cooking?

To thicken the sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the slow cooker. Continue cooking on high for an additional 15-20 minutes until the sauce reaches your desired consistency.

Recipe Tips

• Brown the shanks well: To enhance the flavor of your Slow Cooker Elk Shank, make sure to sear the meat thoroughly in the skillet until it develops a deep, golden crust, which adds a rich depth to the dish.
• Keep the liquid level optimal: Ensure there is enough marinara sauce and beef broth to cover the shanks in the slow cooker, as this prevents the meat from drying out during the long cooking process.
• Herbs and freshness: If you prefer a fresher herb flavor, consider adding fresh oregano and basil during the last hour of cooking, which will bring a vibrant, herbaceous note to your dish.
• Adjusting the cooking time: If your slow cooker runs hotter than average, check the tenderness of the elk shanks after 10 hours instead of 12, to avoid overcooking and ensure perfect texture.

Recipe Variations

• Different meats: If elk shank is not available or you’re feeling adventurous, try using beef or venison shanks instead; these meats also work beautifully with the robust flavors of the marinara and herbs.
• Spice it up: For those who enjoy a bit of heat, adding a teaspoon of red pepper flakes to the sauce can give the dish a pleasant warmth that contrasts nicely with the rich meat.
• Wine infusion: To deepen the sauce’s flavor, add a half cup of red wine to the slow cooker along with the beef broth, which will introduce a complex, fruity undertone to the elk shank.
• Mushroom mix-in: If you like mushrooms, adding a cup of sliced cremini or portobello mushrooms at the beginning of cooking can create a wonderful earthiness that complements the gamey taste of elk.

What To Serve With Elk Shank

Serve your Slow Cooker Elk Shank with sides like creamy rosemary polenta, charred Brussels sprouts, garlic-roasted root vegetables, a rustic barley salad, and apple-celery slaw.

You can also pair it with sautéed kale with pine nuts and currants for a touch of sweetness and texture.

How To Store Leftover Elk Shank

In The Fridge:

Store leftover Elk Shank in an airtight container; it’s crucial to ensure the shank is covered with some of its cooking sauce to maintain moisture and flavor. This method will keep the elk shank fresh for up to 4 days.

In The Freezer:

You can store Elk Shank in the freezer by placing it in a freezer-safe container or tightly sealing it in a heavy-duty freezer bag. Make sure to label the container with the date, and use it within 3 months for the best quality.

How To Reheat Leftover Elk Shank

Reheat your leftover Elk Shank by placing it in a saucepan over medium heat. Add a little beef broth or water to prevent it from drying out, stirring occasionally until it’s heated through.

Check out More Slow Cooker Recipes:

• Persian Lamb Shank In Slow Cooker
• Slow Cooker Lamb Shanks In Onion Gravy
• 4 Ingredients Slow Cooker Lamb Shanks