Red Wine Braised Venison Shank

By: Hannah Lee Leidy
Photo by Tim Hussey

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2 Servings

  • 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)
  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.
  • Chef Jason Houser of Meathouse, Charleston, SC

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