Braised Venison Shanks / How to Cook Deer Shanks
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Additional Time
1 d
-
Total Time
1 d 3 hrs 20 mins
-
Servings
6 servings
-
Calories
489 kcal
-
Course
Main Course
-
Cuisine
American
Braised Venison Shanks / How to Cook Deer Shanks
Report
Venison Shanks are an underutilized cut of the deer. When slow braised, these shanks are tender, flavorful and juicy. Also known as ossobucco.
Share:
Ingredients
- 1 tablespoons butter
- 1 tablespoons olive oil
- 4 venison shanks Back legs will serve 2, front legs serve 1
- 3/4 cup onion chopped
- 3/4 cup carrot chopped
- 3/4 cup celery chopped
- 2 garlic cloves
- 1 cup red wine Cabernet sauvignon, merlot, burgundy, etc.
- 3 cups venison stock can use veal, beef or vegetable stock, use low sodium
- 3 tomatoes chopped
- 1 tablespoons fresh thyme, minced preferably, fresh
- 3 bay leaf
- 2 teaspoons coarse kosher salt or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
Instructions
- Place thawed venison shanks on rack, placed over a rimmed baking sheet, to catch drips. Refrigerate for at least 24 hours. I left mine about 48 hours.
- Remove from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.
- Start oven at 300°F.
- Melt butter and olive oil together in Dutch oven.
- Brown shanks on all sides. Remove to plate.
- Add onions, carrot and celery to pan, if needed add more oil or butter. Saute vegetables, scrapping up the browned bits from the bottom of the pan.
- Once golden brown, add minced garlic and continue sautéing for about 3 minutes. Then add red wine and continue to scrape bottom of pan.
- Add stock, tomatoes, thyme, bay leaf, salt and pepper. Bring to boil.
- Add venison back to Dutch oven. Cover. Braise for 3 to 4 hours until shanks are very tender. Twist meat with fork. If it separates easily, the meat is done.
- Remove from oven and remove shanks to a plate.
- Add 2-3 tablespoons cornstarch to a small bowl. Mix in enough water to incorporate all of cornstarch. (Quantities are not crucial.) Cook over low heat until sauce is thickened, dark and glossy. Add shanks back to sauce.
- Serve with mashed potatoes and your choice of vegetable.
Equipments used:
Notes
- **NOTES**
- Brown well on all sides.
- If using dried thyme, only use 1-1½ teaspoons.
- Reheat leftovers in microwave.
- Leftovers can be frozen up to 1 month.
- Serve with;
- Brown Sugar Roasted Carrots
- Grilled Asparagus
- Colcannon
- Foil Packed Grilled Potatoes
- Roasted Butternut Squash
- Parsnips
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
9g
(3%)
Protein
74g
(148%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
226mg
(75%)
Sodium
383mg
(16%)
Potassium
1150mg
(33%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3357IU
(67%)
Vitamin C
13mg
(14%)
Calcium
50mg
(5%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 74g | 148% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 226mg | 75% |
| Sodium | 383mg | 16% |
| Potassium | 1150mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 50mg | 5% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
