Braised Venison Shanks
I have never made or had shanks before and I have to say that this turned out amazing!!
2 venison shanks
2 tbs Olive oil
1 small onion, diced
2 carrots, roughly chopped
2 stalks celery, roughly chopped
4 cloves garlic, minced
1 cup red wine ( I used cab)
2 cups beef stock
3 tbs tomato paste
Salt & pepper
Rosemary & thyme
Preheat oven to 300°
Heat Dutch oven, or any pot large enough for the shanks over high heat, you may have to sear one at a time of the pot isn’t large enough. Once oil is heated seat shanks on all sides.
Remove shanks to a plate and add your onion and garlic. Sauté for about a minute. Add beef stock and red wine to deglaze the pot. Next add tomato paste and spices. I don’t measure the spices I just add what I think it needs (I tasted to make sure). Bring to a boil, reduce heat for 5 minutes.
Add shanks back to the pot. Place chopped veggies over meat. Cover with lid and place in 300° oven for 3 to 4 hours or until meat is fork tender.
Serve over mashed potatoes and enjoy!
2 venison shanks
2 tbs Olive oil
1 small onion, diced
2 carrots, roughly chopped
2 stalks celery, roughly chopped
4 cloves garlic, minced
1 cup red wine ( I used cab)
2 cups beef stock
3 tbs tomato paste
Salt & pepper
Rosemary & thyme
Preheat oven to 300°
Heat Dutch oven, or any pot large enough for the shanks over high heat, you may have to sear one at a time of the pot isn’t large enough. Once oil is heated seat shanks on all sides.
Remove shanks to a plate and add your onion and garlic. Sauté for about a minute. Add beef stock and red wine to deglaze the pot. Next add tomato paste and spices. I don’t measure the spices I just add what I think it needs (I tasted to make sure). Bring to a boil, reduce heat for 5 minutes.
Add shanks back to the pot. Place chopped veggies over meat. Cover with lid and place in 300° oven for 3 to 4 hours or until meat is fork tender.
Serve over mashed potatoes and enjoy!
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