The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Red Wine Braised Venison Shank

Ingredients

2 venison shanks

Salt and pepper to taste

1 medium carrot, diced

1 medium onion, diced

2 ribs celery, diced

3 cloves garlic, smashed

1½ cups red wine

2 sprigs of thyme

2 bay leaves

4 cups meat stock (venison broth is best but beef or chicken will do)

Directions

  1. Preheat oven to 250 degrees.
  2. Season the venison shank with salt and pepper. Preheat a dutch oven on medium heat. Sear the shanks in a dutch oven on all sides until brown.
  3. Remove shanks and add carrot, onion, and celery, and cook over medium-low heat until the onions are translucent. Add garlic and cook for 1 minute.
  4. Add red wine and cook over high heat until the liquid has reduced by two-thirds. Add thyme, bay leaves, broth, and shanks and cook on high until the liquid reaches a simmer.
  5. Put lid on the pot and place in oven for 2−3 hours. It is done when the meat falls off the bone easily. Remove the shanks and reduce the liquid in the pan until it is thick with the consistency of a sauce. Remove meat from the bone, pour sauce over meat, and serve.
Print Recipe