Venison Shanks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F.
• STEP 2.Season the venison shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Sear the shanks on all sides until browned.
• STEP 5.Add onions, carrots, celery, garlic, and herbs to the pot.
• STEP 6.Pour in red wine and beef broth, and bring to a simmer.
• STEP 7.Cover the pot and transfer it to the preheated oven.
• STEP 8.Cook for 2-3 hours, or until the meat is tender and falling off the bone.
• STEP 9.Remove the venison shanks from the pot and strain the cooking liquid.
• STEP 10.Serve the venison shanks with the strained cooking liquid as a gravy.

Cooking Tips

• For extra flavor, marinate the venison shanks in red wine overnight before cooking.
• If you don't have an oven-safe pot or Dutch oven, you can transfer the seared shanks to a baking dish and cover it tightly with foil before baking.
• Garnish the venison shanks with fresh herbs, such as parsley or thyme, before serving.

Storage and Serving

• Leftover venison shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the shanks and gravy in a saucepan over medium heat until warmed through.
• Serve the venison shanks with mashed potatoes or crusty bread to soak up the delicious gravy.