Don’t turn those shanks into burger meat. Venison shanks are fall-off-the-bone delicious when slow cooked for hours. The flavours in this dish are perfect for cold fall evenings.
- 1⁄4 cup canola oil
- 4 venison shanks, silver skin removed
- 1 onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic
- 1⁄4 cup flour
- 3 cups venison stock (beef/veal stock will work)
- 2 cups dry red wine
- 2 large tomatoes, diced
- 3 tbsp tomato paste
- 2 tbsp concentrated beef broth (better than bouillon or Knorr)
- 4 sprigs fresh rosemary
- 1 tsp cloves
- 3 bay leaves
- Salt and pepper to season
- 1⁄4 cup fresh parsley
- Preheat oven to 350°F (175°C).
- Heat oil in a heavy based pot over medium-high heat. Sear shanks on all sides until nicely browned.
- Sauté the onion, carrots, celery, and garlic in the same oil for a few minutes.
- Coat the shanks with flour and return them to the pot to brown further, approximately five minutes.
- Add stock, wine, tomatoes, tomato paste, concentrated beef broth, rosemary, cloves, and bay leaves.
- Cover the pot and place in the oven for three to three-and-a-half hours or until the meat pulls off the bone.
- Gently lift the shanks out of the broth and keep them warm.
Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef
Originally published in the Fall 2022 issue of Ontario OUT of DOORS