Venison Shank Recipe

Venison Shanks with Garlic Braised Venison Shank …

WebNov 11, 2012 · Cover the pot and cook in the oven until the meat wants to fall off the bone, anywhere from an hour to 2 hours. Carefully remove the …

Rating: 4.9/5(40)
1. Take the shanks out of the fridge, coat them in a little oil and salt them well. Preheat the oven to 300°F.
2. Heat the vegetable oil or butter in a Dutch oven (or other ovenproof pan that will fit all the shanks) and brown the shanks on every side but the one with the "shin," where the bone shows clearly -- if you brown this part, the shank is more likely to fall apart before you want it to. Remove the shanks as they brown and set aside.
3. While the shanks are browning, peel the garlic. Think it's hard to peel 4 heads of garlic? Try this trick: Separate the cloves and put them in a metal bowl. Cover the bowl with one the same size and shake them vigorously for about 10 seconds. All the cloves will be peeled. Here is a video of the process.
4. Put the garlic in the pot and brown just a little. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring this to a boil and add the chicken stock, thyme, rosemary and lemon zest. bring to a simmer and add salt to taste. Return the shanks to the pot and arrange "shin" side up with the garlic all around them. Cover the pot and cook in the oven until the meat wants to fall off the bone, anywhere from an hour to 2 hours.

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Braised Venison Shanks Binky's Culinary Carnival

WebNov 6, 2023 · Once venison is tender, remove to a plate. Once tender, remove shanks. Step Eleven. Thicken the braising liquid with a …

1. 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.
2. Remove from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.
3. Start oven at 300°F.
4. Melt butter and olive oil together in Dutch oven.

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