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Venison Shanks Braised with Red Wine

Venison Shanks Braised with Red Wine
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Venison Shanks Braised with Red Wine

Venison Shanks Braised with Red Wine

Venison shanks are magnificent! Slow cooked over seven (7) hours, the meat falls off the bone in this delicious recipe. Delightfully tender in a rich sauce made from bold Aussie red wine, this recipe is restaurant worthy yet easy to make. 
Prep Time 40 minutes
Cook Time 7 hours
Total Time 7 hours 40 minutes
Course Dinner, Main Course
Cuisine All
Servings 2 people

Equipment

  • 1 Heavy base ovenproof casserole dish or pot (If cooking on the stovetop)

Ingredients
  

  • 2 400g venison shanks bone-in
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 100 grams butter
  • 300 ml red wine cabernet sauvignon is good
  • 1 tbsp black pepper ground
  • 200 grams carrots finely chopped
  • 200 grams onion finely chopped
  • 200 grams celery finely chopped
  • 200 grams mushrooms sliced
  • 2 litres beef or venison stock master stock is great
  • 2 sprigs rosemary
  • ¼ cup parsley chopped

Instructions
 

Season

  • Place the shanks on a large board and sprinkle liberally with salt. (if you add pepper at this point it tends to burn when you sear the shanks)
    2 400g venison shanks, 1 tbsp salt

Brown

  • In a heavy base ovenproof casserole dish or pot, add butter and olive oil then sear the venison shanks until dark brown all over. Remove and set aside.
    1 tbsp olive oil, 100 grams butter

Deglaze

  • Deglaze the dish with red wine.
    300 ml red wine

Slow Cook

  • Add carrots, celery, onion and mushroom then cook for 10 minutes until beginning to colour.
    200 grams carrots, 200 grams onion, 200 grams celery, 200 grams mushrooms
  • Place the shanks back into the dish with pepper and cover with the stock. Bring to the boil then lower the heat and cover with a lid. Slow cook for seven (7) hours, or until the meat is falling off the bone.
    2 400g venison shanks, 1 tbsp black pepper, 2 litres beef or venison stock

Reduce

  • Remove the shanks from the liquid and keep them warm.
    Reduce the cooking liquid over a medium-high heat until you have a nice slightly viscous, glossy sauce.

Serve

  • Serve the shanks with some of the cooking liquid poured over the top

Garnish

  • Garnish with a sprig of rosemary and some chopped parsley
    2 sprigs rosemary, ¼ cup parsley

Notes

Can be served with:
  • Creamy mashed potato
  • Cauliflower mash
Keyword Braised venison shanks, Slow cooked venison shanks, Venison shanks
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