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5.0 from 15 votes

Braised Venison Shanks / How to Cook Deer Shanks

Venison Shanks are an underutilized cut of the deer. When slow braised, these shanks are tender, flavorful and juicy. Also known as ossobucco.

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

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

    Cup of Yum
  1. 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.
  2. Remove from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.
  3. Start oven at 300°F.
  4. Melt butter and olive oil together in Dutch oven.
  5. Brown shanks on all sides. Remove to plate.
  6. 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.
  7. Once golden brown, add minced garlic and continue sautéing for about 3 minutes. Then add red wine and continue to scrape bottom of pan.
  8. Add stock, tomatoes, thyme, bay leaf, salt and pepper. Bring to boil.
  9. 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.
  10. Remove from oven and remove shanks to a plate.
  11. 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.
  12. Serve with mashed potatoes and your choice of vegetable.

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

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

% 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.