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.
- 1 Tbsp. olive oil
- 2–3 venison shanks
- 1 and 1/2 tsp. salt, divided
- 2 cups beef or venison stock
- 1 cup red wine
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. tomato paste
- 4 garlic cloves, minced
- 1 tsp. pepper
- 1 tsp. lemon zest
- thyme sprigs
- Preheat the oven to 300F.
- Heat the olive oil in a large pan over medium high heat. Sprinkle the shanks with 1/2 teaspoon of the salt.
- 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.
- Place the shanks into a large dutch oven with a lid or a baking dish large enough to hold all of them.
- Mix together the stock, wine, balsamic vinegar, tomato paste, garlic cloves, pepper, lemon zest, and remaining teaspoon of salt.
- 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.
- Cover the baking dish/Dutch oven with foil or a lid and slide into the oven.
- 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.
- Serve with the braising liquid!
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: shank, venison shank, venison, deer meat, wild game, braising