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French Onion Antelope Shanks

Slow-braised antelope shanks, caramelized onions, and a savory sauce create a luxurious dish packed with flavor and richness.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 6
Calories: 386 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3-4 lb antelope shanks (I used 2 front shanks and 2 hind shanks)
  • salt and pepper, to taste
  • ¼ cup unsalted butter
  • 8 cups yellow onions, julienned (cut root to tip; about 5 large onions)
  • 6 garlic cloves, smashed
  • 3-4 sprigs fresh thyme
  • 1 cup cream sherry
  • 6 tablespoon all-purpose flour
  • 6 cups wild game stock, divided (or beef stock)
  • 2 bay leaves

Instructions

    Cup of Yum
  1. Heat a large cast iron skillet over medium heat. Add butter to the pan and let it melt.
  2. Add julienned onions, garlic, and thyme to the pan. Season with salt and pepper and stir to coat. Cook for 10-15 minutes, or until onions are softened, stirring every 3-5 minutes.
  3. Reduce heat to low and cook for approximately 45 minutes, or until the onions are golden brown. Stir every 3-5 minutes to keep the onions from burning.
  4. While the onions are cooking, prepare the shanks. Pat them dry with a paper towel and season the shanks all over with salt and pepper. Place the seasoned shanks in the bottom of the crock pot. You may have to saw the bones to make sure they fit.
  5. Add sherry to the pan and increase the heat to medium. Bring it to a simmer and simmer until the sherry is mostly absorbed into the onions, about 10 minutes.
  6. Sprinkle flour over the onions and stir to coat. Cook for 2-3 minutes, stirring frequently.
  7. Add 2 cups of stock to the pan and bring it to a simmer. Turn off the heat and pour the onion mixture over the shanks in the crock pot.
  8. Add the remaining 4 cups of stock to the crock pot. Add more stock if necessary to make sure the shanks are fully submerged. Add bay leaves to the crock pot.
  9. You can place the crock pot insert in the fridge overnight or cook it right away.
  10. Turn the crock pot on high for 2-3 hours. Then, turn it down to low and cook for 5-6 hours, or until the shanks are tender and the meat falls off the bones. Remove the shanks to a plate.
  11. If the sauce is not at your desired thickness, pour it into a saucepan and simmer over medium heat for 15-20 minutes, or until it reaches the desired consistency. Taste and season with salt and pepper, if desired.
  12. Remove the meat from the bones and discard any connective tissue. Shred the meat into bite-sized pieces and return it to the crock pot. Pour the sauce back into the crock pot.
  13. Serve over mashed potatoes, noodles, rice, etc. Enjoy!

Notes

  • This recipe uses the whole shank (all 4 of them actually!) from an average-sized antelope (pronghorn). You can use the shanks from any other big game animal, as long as you can fit them in your crock pot. You can also use any other bone-in cut of meat. For an elegant recipe using cross-sections of the shank, check out this elk osso buco recipe.
  • When caramelizing onions, I like to use julienned (cut from root to tip) yellow onions. Cutting them this way ensures they keep their shape during the long cooking process. This is especially important since they will also be braised for a long time in this recipe.
  • For the best flavor, take your time caramelizing the onions. A slow, steady cook over low heat brings out their natural sweetness and creates a deep, rich base for the dish. It’s worth the patience!
  • I like to use cream sherry for French onion dishes like French onion soup and French onion meatballs. You can also use red wine or white wine for this recipe. Fresh thyme sprigs and garlic also add key flavor elements to French onion dishes.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 31g (10%) Protein 34g (68%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 117mg (39%) Sodium 594mg (25%) Potassium 1170mg (33%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 267IU (5%) Vitamin C 18mg (20%) Calcium 89mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 31g 10%
Protein 34g 68%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 117mg 39%
Sodium 594mg 25%
Potassium 1170mg 25%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 267IU 5%
Vitamin C 18mg 20%
Calcium 89mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.