The venison shank used in the venison shank recipe is usually a cut of meat below the knee, which is a piece of leg meat. A lot of people tend to toss them out or use a smaller amount of meat for more ground meat. However, when cooked in the right way, it can make for an extraordinarily delicious meal!
Venison shank recipe – how to cook?
- The best recipe for cooking venison shanks is the stew! Venison shank is widely used in Osso Bucco. Osso Bucco is an Italian dish usually made with veal. It takes shank pieces and simmers until tender.
- To braise the shanks, deglaze the pan with wine and stock for more flavor. Then I add the meat to the simmering liquid, add some aromatics (garlic, lemon zest, thyme), acid (which helps break down the tissue) and seasoning.
- Everything is covered with a lid or foil and goes into the oven to cook low and slow. Now and then, I like to use a liquid will smash to make sure every inch is covered.
What should I do if my beef brisket is still tough when taken out of the oven?
Chances are, you just need more cooking time. Return the meat to the oven, cover, and soak for 15 minutes, until tender and pulling away from the bones. Every animal is different, so just keep simmering and be patient!
Venison shank recipe – How to braise venison shank so tender
Ingredients:
- 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
Instructions:
- 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 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 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!
