Elk shank massaman curry is a bold, aromatic dish where tender elk and buttery potatoes simmer in a fragrant, spiced coconut sauce. Slow-cooked to perfection, every bite is infused with deep, rich flavors that meld beautifully.
Recipe Highlights
Bold Flavor: A rich, aromatic blend of warm spices, coconut milk, and slow-cooked elk shank creates an irresistible depth of flavor. If you love the bold flavors of curry, try this pronghorn curry or halibut green curry!
Tender Meat: Elk shanks become incredibly tender as they slowly braise in the flavorful curry sauce, becoming fall-off-the-bone delicious.
Comforting & Hearty: The combination of creamy coconut milk, melt-in-your-mouth elk meat, and tender potatoes makes for the ultimate comfort food.
Slow-Cooked Perfection: Low and slow cooking allows the flavors to fully develop, creating a well-balanced and deeply satisfying dish.
Ingredients
- Elk Shank: Any big game shank (moose, antelope, deer, etc.) can be used instead of elk. However, you will need less cooking time for smaller animals. For another delicious shank recipe, try elk osso buco braised in red wine or Dutch oven venison stew.
- Massaman Curry Paste: There are several curry pastes available (including homemade options), but this massaman curry paste is my favorite.
- Mini Gold Potatoes: You can use just about any potato you'd like for this recipe but I enjoy the flavor and texture of mini gold potatoes. They're also my favorite potato for making duck fat potatoes!
See recipe card for quantities.
Equipment
Recommended
Crock Pot
As opposed to being made on the stove, this curry recipe is made in a crockpot or slow cooker.
How to Make Elk Shank Curry
This curry recipe comes together in a few simple steps. You don't even have to sear the elk shank!
- Step 1: Add coconut milk, curry paste, and stock to the crock pot. Whisk until well-combined. Stir in diced onions.
- Step 2: Add in diced onions and ginger slices.
- Step 3: Pat elk shank dry with a paper towel. Season all over with salt and black pepper. Add the elk shank to the crock pot.
- Step 4: Add the elk shank to the crock pot. Spoon the sauce over the elk shank. Add the cinnamon stick to the crock pot.
- Step 5: Turn the crock pot on high for 3-4 hours. Carefully flip the elk shank in the sauce.
- Step 6: Add the potatoes to the crock pot and make sure they are submerged in the sauce. Turn the heat down to low and cook for 5-6 hours or until the shank is tender and falling off the bone. The cooking time will depend on the size of the shank.
- Step 7: Remove the cinnamon stick and ginger slices (if you can find them!). Remove the elk shank to a plate.
- Step 8: Remove the meat from the bones. Remove the connective tissue and discard it. Shred the meat into bite-size pieces.
- Step 9: Add the meat back to the crock pot and stir to combine.
- Step 10: Serve the meat with potatoes and curry sauce over steamed basmati or jasmine rice. Top with cashews, cilantro, and chile slices, if desired. Finish with a squeeze of lime juice. Enjoy!
Pro Tip
Wait until you turn the crockpot down to low to add the potatoes so they don't get too soft.
Storage
Store leftover elk shank Massaman curry in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container or vacuum bag for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of coconut milk if needed to maintain the sauce’s rich consistency.
Serving Suggestions
Serve elk shank Massaman curry over fragrant jasmine or basmati rice to soak up the rich, spiced coconut sauce. Garnish with chopped cashews, fresh cilantro, a squeeze of lime juice, and some sliced chiles for extra spiciness. Enjoy!
Recipe FAQs
The shank is the lower portion of an elk’s leg. It is a hardworking muscle with a lot of connective tissue, making it tough but perfect for slow-cooking methods that break down the collagen into rich gelatin.
The best way to cook elk shanks is through slow, moist-heat methods like in a braising liquid. Cooking them low and slow in a flavorful liquid, such as broth or curry sauce, allows the connective tissue to break down, resulting in tender, fall-off-the-bone meat.
Elk shanks can be left whole for braising or cut into cross-sections (osso buco) if you have access to a bone saw. If cooking them whole, it's best to remove any silver skin and let them braise until the meat easily pulls away from the bone. You may need to trim the bone slightly to ensure it fits in your crockpot!
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Annie
Elk Shank Massaman Curry
Equipment
Ingredients
Curry
- 2 cans coconut milk (13.66 fl oz each)
- 1 cup massaman curry paste
- 2 cups stock (wild game, beef, etc.)
- 2 cups yellow onion, ½" diced
- 1 elk shank, bone-in (about 4.5 lb)
- salt and pepper, to taste
- 1 oz fresh ginger, sliced
- 1 cinnamon stick
- 2.5 lb mini gold potatoes, halved
Garnishes
- salted cashews, chopped
- fresh cilantro, chopped
- red chiles, sliced
- lime wedges
Instructions
- Add coconut milk, curry paste, and beef broth to the crock pot. Whisk until well-combined. Add in diced onions and sliced ginger.
- Pat elk shank dry with a paper towel. Season all over with salt and pepper. Add the elk shank to the crock pot. Spoon the sauce over the elk shank. Add the cinnamon stick to the crock pot.
- Turn the crock pot on high for 3-4 hours. Carefully flip the elk shank in the sauce.
- Add the potatoes to the crock pot and make sure they are submerged in the sauce.
- Turn the heat down to low and cook for 5-6 hours or until the shank is tender and falling off the bone. The cooking time will depend on the size of the shank.
- Remove the cinnamon stick and ginger slices (if you can find them!). Remove the elk shank to a plate. Remove the meat from the bones. Remove the connective tissue and discard it. Shred the meat into bite-size pieces. Add the meat back to the crock pot and stir to combine.
- Serve the meat with potatoes and curry sauce over steamed basmati or jasmine rice. Top with cashews, cilantro, and chile slices, if desired. Finish with a squeeze of lime juice. Enjoy!
Notes
- Any big game shank (moose, antelope, deer, etc.) can be used instead of elk. However, you will need less cooking time for smaller animals.
- There are several curry pastes available (including homemade options), but this massaman curry paste is my favorite.
- You can use just about any potato you'd like for this recipe but I enjoy the flavor and texture of mini gold potatoes.
- Wait until you turn the crockpot down to low to add the potatoes so they don't get too soft.
- Store leftover curry in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container or vacuum bag for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of coconut milk if needed to maintain the sauce’s rich consistency.
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