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Entree | Field To Table
ByBeth Neels
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Venison Shanks are an underutilized cut of the deer. When slow braised, these shanks are tender, flavorful and juicy. Also known as osso bucco, in Italy.
PinThe deer 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.
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 are ridiculously tender and have so much flavor!
What is a venison shank?
PinA Venison shank refers to the piece of meat that is below the shoulder, or the knee, according to Wikipedia.
What you need
- deer shanks – you can use the front or the back shanks but the back legs have more meat. You can also use elk, moose or even lamb shanks or veal shanks with this recipe.
- onion – use yellow or white onion
- carrots
- celery
- garlic cloves
- butter – butter gives them a nice flavor
- olive oil
- tomatoes – chopped fresh, frozen or canned tomatoes will work fine.
- bay leaf
- thyme – fresh or dried thyme will work. If using dry thyme, halve the amount listed in the recipe below.
- red wine- use a dry red wine or a cooking wine.
- bone broth – if you have venison use that. If you don’t we suggest going with vegetable stock. Beef stock tends to overpower the mild flavor of the deer meat.
- salt and freshly ground black pepper to taste
How to cook them
Step one
Place shanks on rack placed over tray, to catch drips. Refrigerate for a minimum of 24 hours, up to several days, to dry age.
PinStep Two
Once meat is dry aged, cut off a thin layer of the hard crust that has formed.
PinStep Three
Place butter and olive oil in oven proof Dutch oven. Brown shanks on all sides. Remove to plate.
PinStep Four
Add chopped onion, carrot and celery to the same pan.
PinStep Five
Chop tomatoes and thyme.
Step Six
Lightly brown vegetables, stirring to scrape off bits from bottom of pan.
PinStep Seven
Add red wine to pan with vegetables.
PinStep Eight
Add bone broth to pan. We use canned or frozen venison stock.
PinStep Nine
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.
PinStep Ten
Once venison is tender, remove to a plate.
PinStep Eleven
Thicken the braising liquid with a cornstarch slurry (a few tablespoons cornstarch whisked with water). Allow the sauce to cook for 4-5 minutes until it is nice and thick and gravy consistency.
PinServe shanks with red wine sauce.
PinWhat 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
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!
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PinThat’s how easy it is to make Venison Shank. Thanks for stopping by today.
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Pin
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.
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 9 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 3 hours hours
Dry aging: 1 day day
Total Time: 1 day day 3 hours hours 20 minutes minutes
Servings: 6 servings
Calories: 489kcal
Author: Beth Neels
Cost: $5
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
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.
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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;
- 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. Updated 12/26/22.
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