Braised Venison Shanks / How to Cook Deer Shanks

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

5 from 6 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.

Course entree, Main Course

Cuisine American

Prep Time 20

Cook Time 3

Dry aging 1

Total Time 1 3 20

Servings servings

Calories 489kcal

Author Beth Neels

Cost $5

Equipment

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

US Customary - Metric

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.
4 venison shanks
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.
1 tablespoons Butter, 1 tablespoons Olive Oil
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.
3/4 cup Onion, 3/4 cup carrot, 3/4 cup Celery
Once golden brown, add minced garlic and continue sautéing for about 3 minutes. Then add red wine and continue to scrape bottom of pan.
2 garlic cloves, 1 cup red wine
Add stock, tomatoes, thyme, bay leaf, salt and pepper. Bring to boil.
3 cups venison stock, 3 tomatoes, 1 tablespoons fresh thyme, minced, 3 bay leaf, 2 teaspoons coarse kosher salt or sea salt, 1 teaspoon freshly ground black pepper
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.
3 tablespoons cornstarch
Serve with mashed potatoes and your choice of vegetable.

Video

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;

Nutrition