Braised Venison Shank Recipe osso bucco

If you have tried venison (deer, elk, etc) and didn't like it this braised venison shank recipe may be for you.  Wild game is usually extremely lean, much leaner than domestic poultry, so can dry out very quickly which makes it tough and even gamey.  Properly cooking the shanks in the style of osso bucco yields a melt in your mouth consistency with delicious flavor!  And this method works equally well with Italian, Mexican, Mediterranean seasonings or any savory style you like.

• 2 wild venison shanks, this recipe works great with deer, elk, even wild boar or bear shanks.
• Salt and pepper to taste
• 2 medium carrots, rough chopped
• 2 celery ribs, rough chopped
• 1 medium onion, rough chopped (if it is too fine it will dissolve)
• 3 large cloves garlic, smashed with paper removed
• 2 cans chopped tomatoes
• 1 chipotle in adobo sauce, whole
• 1 large rosemary sprig, 2 sprigs thyme tied in bouquet garni
• 1 bay leaf
• 3 cups fresh venison or beef stock as needed
• 1 cup red wine as needed
• 1 lime 
• Freshly chopped parsley or cilantro

Shanks are the toughest part of the beast, they have no fat but are filled with connective tissue, sinew and probably the strongest muscles on the animal.  For this cook I used the rear shanks from a whitetail buck.  With time, low heat and moisture the collagen in this cut will melt into silky deliciousness!

Whole or sliced?  It does not matter, but I like to cook them whole if they will fit my cooking vessel.  First make sure there is no hair or dirt on your pieces then rest at room temperature for 30 minutes.  Salt and pepper generously or if you want a thicker sauce you can coat them in seasoned flour.  

Start by browning the shanks in your fat of choice, I prefer ghee or beef tallow, over medium heat then set aside.  This will take a little longer than high heat but I find it gives a more even brown.  After you've browned your shanks leave pan on medium heat and add the onions, carrots and celery.  Saute' until onions are translucent then add garlic, chipotle, herbs and shanks.  Mix well then add stock until shanks are halfway covered then add red wine until two thirds of the way up then cover and transfer to 325 degree preheated oven.  Check to see that liquid has not reduced to below halfway up shanks about every 30 minutes.  Cook until meat can be easily shredded with a fork, normally 2-2.5 hours.  When finished remove shanks and bay leaf, use stick blender to turn the cooking liquid into a thick sauce and serve whole or cool shanks until they can be safely handled then shred, mix into sauce and serve.  Zest the lime over shanks, squeeze on a little lime juice then top with fresh chopped herbs.

How to serve is limited only by your imagination!  It is great over rice, mashed potatoes, pasta or alongside polenta.  My favorite way is to serve with warm tortillas as a taco with an arugula salad on the side!