Learn how to braise venison shanks easily so that they get fall-apart tender. All you need is this perfectly flavored braising liquid and low and slow roasting.

There is just something about a good fall off the bone type of meat that makes me so excited to dive into a dish. It makes it extra special to know the meal you’re about to dig into is tender, juicy and melt in your mouth delicious. For example my Venison Stew, Venison BBQ Sandwiches, and my Venison Birria Tacos are made with the most tender meat and these Braised Venison Shanks are no exception.

If you’ve got venison shanks and want them to be fall-apart tender, this is the recipe you need! With just a few simple steps, you can braise your venison shanks in a perfectly seasoned liquid that transforms them into a rich, flavorful dish. The secret? Low and slow roasting! It’s the perfect method to coax out all that juicy, tender goodness from the meat. Plus, it’s a set-it-and-forget-it kind of meal, ideal for busy days when you’ve got a lot on your plate!

This recipe is a total game-changer, especially when you’re juggling back-to-school madness or just want a comforting, home-cooked meal without much fuss. You can make this ahead of time and reheat it when needed, so it’s a real time-saver. Pair your braised venison shanks with mashed potatoes (LINK), roasted veggies, or a crusty piece of bread to soak up all that delicious braising liquid. Summer or fall, this meal is sure to impress!

WHAT ARE VENISON SHANKS

Deer shanks are typically a cut of meat that is below the knee, it’s really a piece of leg meat. A lot of people tend to toss them aside, or use the small amount of meat for more ground meat.

Shanks have a lot of connective tissue because they’re located on the leg of the animal. This helps a deer…walk, just like you. Many people don’t like using shank meat because it can be tough.

BUT, they can be delicious if cooked properly.

INGREDIENTS, KITCHEN TOOLS & HOW TO BRAISE VENISON SHANKS

• Olive oil
• Venison shanks
• Sea salt 
• Beef or venison stock
• Red wine
• Balsamic vinegar
• Tomato paste
• Garlic cloves  
• Black pepper
• Lemon zest
• Thyme sprigs

Kitchen Tools:

• Large Pan
• Dutch oven
• Baster and basing brush

STEP BY STEP

Step 1: Preheat the oven to 300F. 

Step 2: Heat the olive oil in a large pan over medium high heat. Sprinkle the shanks with 1/2 teaspoon of the salt. 

Step 3: When the pan is hot, add the venison shanks (you may need to do this one at a time depending on the size of your pan) and sear them all over until they’re nicely browned. 

Step 4: Place the shanks into a large dutch oven with a lid or a baking dish large enough to hold all of them. 

Step 5: Mix together the stock, wine, balsamic vinegar, tomato paste, garlic cloves, pepper, lemon zest, and remaining teaspoon of salt. 

Step 6: Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. Place a few thyme sprigs on top of the shanks. 

Step 7: Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. 

Step 8: Allow this to roast, basting the meat with the liquid about every hour, for 2-3 hours, or until it is falling off the bone. 

Step 9: Serve with the braising liquid!

HOW TO SERVE

I highly suggest making a batch of these perfectly mashed potatoes to serve your juicy, tender shanks over with some roasted veggies. Seriously the perfect meal!

STORING AND REHEATING

These store nicely in the refrigerator for 3-5 days in an airtight container.

FAQ’S ABOUT COOKING VENISON SHANKS

How do you cook them?

The secret to really great shanks is braising. Venison shanks are popularly used in Osso Bucco. Osso Bucco is an Italian dish, typically made with veal. It takes pieces of shank and braises them until tender. You’ll see pictures with the meat circled around the bone, they kind of look like a small ribeye…kind of.

But, you don’t have to cut up shank into pieces like you do in Osso Bucco to have a really great dish. Our butcher gives us the shank whole, and if I don’t feel like sawing the bone apart (which is like 90% of the time, lol), a whole shank is what I work with! Braising is the way to do that.

To braise a shank, I first like to get a good sear on the meat in a hot pan. Then, I de-glaze my pan with the cooking liquid (for this recipe I’m opting for wine and stock) for more flavor. Then, I add the meat to the braising liquid, add some aromatics (garlic, lemon zest, thyme), acid (this helps break down tissue) and seasoning.

Braising is cooking something low and slow in liquid.

Everything is covered with a lid or foil and it goes into the oven, and cooks low and slow. From time to time, I like to baste the meat with the liquid to make sure each inch is covered.

What do I do if my shank meat is still tough when I take it out of the oven?

Chances are, you just need more cooking time. Place your meat back in the oven, covered, for 15 minute increments until it is tender and pulling away from the bone.

Every animal is different, and I do find that this varies, so just keep braising and be patient!

OTHER RECIPES YOU’LL LOVE

• Meatloaf-Style Stuffed Meatballs
• Smoked Venison Roast
• Instant Pot Venison Roast
• Venison Meatloaf

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