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venison shanks on a white place

How to Braise Venison Shanks That Are SO Tender


  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 2 and 1/2 hours
  • Total Time: 2 hours and 40 minutes
  • Yield: about 4 servings 1x

Description

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.


Scale

Ingredients

  • 1 Tbsp. olive oil
  • 23 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

Instructions

  1. Preheat the oven to 300F. 
  2. Heat the olive oil in a large pan over medium high heat. Sprinkle the shanks with 1/2 teaspoon of the salt. 
  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. 
  4. Place the shanks into a large dutch oven with a lid or a baking dish large enough to hold all of them. 
  5. Mix together the stock, wine, balsamic vinegar, tomato paste, garlic cloves, pepper, lemon zest, and remaining teaspoon of salt. 
  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. 
  7. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. 
  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. 
  9. Serve with the braising liquid!

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: shank, venison shank, venison, deer meat, wild game, braising

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