Elk Shank Massaman Curry
Elk shank massaman curry is a rich, aromatic dish with tender elk and buttery potatoes simmered in a fragrant, spiced coconut sauce. Slow-cooked for deep, bold flavor, it’s a hearty and satisfying meal.
Servings: 12
Calories: 347kcal
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.
Nutrition
Calories: 347kcal | Carbohydrates: 23g | Protein: 27g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 237mg | Potassium: 1025mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3108IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 6mg
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