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    Home » By Ingredient » Venison / Rabbit / Game » Braised Venison Shanks

    Braised Venison Shanks

    Posted on October 8, 2019 By Beth Neels

    2.6K shares
    Jump to Recipe Jump to Video Print Recipe
    braised venison shank Pinterest image with text overlay.
    braised venison shank Pinterest image with text overlay.
    braised venison shank Pinterest image with text overlay.
    braised venison shank Pinterest image with text overlay.
    braised venison shank Pinterest image with text overlay.

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

    Close up of venison shanks in red wine sauce in Dutch oven.

    The shanks were never a part of the animal that we saved, until recently. Once we tried them, we were hooked, so we save a lot of them now. Especially the shanks from the rear leg, as they are extra meaty.

    Venison shank of gray plate with carrots and mashed potatoes.

    If you have ever butchered your own deer, the shanks are not really an appetizing looking cut of meat. They look like they are just a ton of muscles and connective tissue, which, of course, is because they are. Let me tell you people, looks can be deceiving, because when treated properly, the shanks because ridiculously tender and have so much flavor!

    What is a venison shank?

    Venison shank covered with sauce.

    A Venison shank refers to the piece of meat that is below the shoulder, or the knee, according to Wikipedia.

    How to cook them

    1. Place shanks on rack placed over tray, to catch drips. Refrigerate for a minimum of 24 hours, up to several days, to dry age.
    2. Once meat is dry aged, cut off a thin layer of the hard crust that has formed.
    3. Place butter and olive oil in oven proof dutch oven. Brown shanks on all sides. Remove to plate.
    4. Add chopped onion, carrot and celery to the same pan.
    5. Chop tomatoes and thyme.
    6. Lightly brown, stirring to scrape off bits from bottom of pan.
    Venison shanks on rack above tray. Shanks after dry aging. butter in pan. vegetables added to pan. Tomatoes and spices. Sauteed vegetables.
    1. Add red wine to pan with vegetables.
    2. Add stock to pan. I used frozen venison stock.
    3. Finish with tomatoes and herbs. Stir to combine. Add browned shanks to pan. Cover. Braise in 300° oven for 3 to 4 hours, until venison is very tender.
    4. Once venison is done, remove to plate.
    5. Thicken sauce with cornstarch slurry.
    Red wine added to vegetables in pan. Stock added to pan. Tomatoes and spices added. Browned shanks. Thickened sauce.

    Serve shanks with red wine sauce.

    What to Serve with Braised Venison Shanks

    • Brown Sugar Roasted Carrots
    • Grilled Asparagus
    • Colcannon
    • Foil Packed Grilled Potatoes

    Other delicious venison recipes

    • Venison Meatballs
    • Venison Neck Roast
    • How to Cook Venison in the Slow Cooker
    • Venison Soup
    • Venison Burger
    • Chicken Fried Venison
    Sauce covered shank dinner on white plate.

    Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

    Venison shanks in orange Dutch oven.

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    White plate with shank, potatoes, sauce and carrots.

    Tools I Use to Make Braised Venison Shank

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Dutch oven
    • cutting board
    • chef’s knife
    Venison shank dinner plate.

    That’s how easy it is to make Venison Shank. Thanks for stopping by today!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature
    Venison shank with gravy on white plate with sides.

    Braised Venison Shanks

    Venison Shanks are an underutilized cut of the deer. When slow braised, these shanks are tender, flavorful and juicy. Also known as ossobucco.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 6 votes
    Print Pin Rate
    Course: entree, Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 3 hours
    Dry aging: 1 day
    Total Time: 1 day 3 hours 20 minutes
    Servings: 6 servings
    Calories: 489kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 1 Tbsp Butter
    • 1 Tbsp 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
    • 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 Tbsp dried thyme preferably, fresh
    • 3 bay leaf

    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 red wine and continue to scrape bottom of pan.
    • Add stock, tomatoes, thyme and bay leaf. 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.
    Dutch oven
    cutting board, bamboo
    knife, chef’s knife
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    **NOTES**
    Brown well on all sides.
    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

    Calories: 489kcal | Carbohydrates: 9g | Protein: 74g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 226mg | Sodium: 383mg | Potassium: 1150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3357IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 11mg
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    Originally published 10/8/18

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

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    2.6K shares

    Reader Interactions

    Comments

    1. Koryn

      June 06, 2021 at 11:38 am

      5 stars
      This came out great. I had some smaller shanks and extra pieces to use up and wanted to try something new . I already had a light spice rub on it but itfit with your spice mix! DEFINITELY follow the author suggestion about the low sodium stock etc. I never have low sodium anything on hand and it’s usually fine for my taste, but this did come out a little extra salty. Fixable ! Really delicious recipe! Can’t stop eating it.

      Reply
      • Beth Neels

        June 06, 2021 at 3:00 pm

        Thanks Koryn. I’m glad you liked it. You could have cut back on additional salt if you added any.

        Reply
    2. Sonia

      October 11, 2019 at 1:03 pm

      This looks and sounds so delicious! It’s been some time I have made them.. will give your recipe a try !Thanks

      Reply
      • Beth Neels

        October 13, 2019 at 1:07 pm

        I’m glad you liked the recipe! Thanks for the comment Sonia!

        Reply
    3. Sara

      October 11, 2019 at 11:52 am

      5 stars
      Delicious! My brother is out hunting now so I can’t wait to try this recipe with my SIL when they get back!

      Reply
      • Beth Neels

        October 11, 2019 at 12:59 pm

        You guys will love it! Don’t forget to save the shanks! Thanks Sara! Let me know how it goes!

        Reply
    4. Kelly Anthony

      October 11, 2019 at 11:14 am

      5 stars
      Deer season starts soon and I will make sure my husband saves the shanks so I can make this delicious braised venison.

      Reply
      • Beth Neels

        October 11, 2019 at 11:19 am

        Yep! Deer season is upon us! You won’t be sorry saving the shanks! We never used to save them either! They are amazing! Thanks Kelly!

        Reply
    5. Raia Todd

      October 11, 2019 at 11:14 am

      5 stars
      It’s been ages since I’ve had venison! Sooooo delicious!

      Reply
      • Beth Neels

        October 11, 2019 at 11:18 am

        It is so delicious! You need to find some ASAP! Thanks Raia!

        Reply
    6. Ashley

      October 11, 2019 at 10:41 am

      5 stars
      This looks and sounds delicious! Can’t wait to share this recipe with friends after the big hunt!

      Reply
      • Beth Neels

        October 11, 2019 at 10:58 am

        Tell them not to forget to save those shanks! Thanks Ashley!

        Reply

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