Slow-Braised Venison Shanks Recipe
It’s wild game day in the Great Lakes Kitchen, and I’m making what I consider one of the absolute best recipes for cooking venison. These braised shanks are fall-off-the bone tender, succulent and juicy, and don’t the least bit gamey. And to go with it, we’ll whip up my favorite mashed potatoes and also an amazing pan gravy made from our braising liquid. If there was one recipe with which I had to try and convert a non-venison eater, this would be it!
Slow-Braised Venison Shanks Recipe
4
servings30
minutes3
hours10
minutes3
hours40
minutesIngredients
- Venison Shanks
4 Venison shanks, on the bone
2 Carrots, roughly chopped
3 Celery ribs, roughly chopped
2 Yellow onions, quartered
3 Garlic cloves, smashed
3 sprigs Fresh thyme
2 Bay leaves
1 1/2 cups Dry red wine (Merlot works well)
2 1/2 Tablespoons Tomato paste
1 1/2 Tablespoons Beef bouillon paste
4 cups Beef stock
Fresh parsley, finely chopped
Kosher salt
Black pepper
- Gravy
2 cups Braising liquid
2 Tablespoons Cornstarch
2 Tablespoons Cold water
- Mashed Potatoes
3-6 Russet potatoes (depending on size)
1/2 stick Butter, melted
1/2 cup Heavy cream
1/3 cup Fresh grated Parmesan cheese
1 Egg yolk
Kosher salt
Black pepper
Directions
- Venison Shanks
- Trim any bits of fat off the shanks. Remove the thin membrane from around each shank.
- Pat shanks dry with paper towel, and generously season with Kosher salt and black pepper.
- Heat olive oil in enamel Dutch oven (enough to cover bottom of pan) over medium-high heat. Brown all sides of each shank until a nice crust is formed.
- Remove shanks and throw in the carrot, celery, and onion. Saute until onions and celery are softened. Add in garlic and cook another 2 minutes.
- Deglaze by pouring in wine and scraping any brown bits off the bottom of the pan. Simmer over medium heat for 5-10 minutes, until the liquid in the pan has reduced by at least one-half.
- Stir in tomato paste and beef paste. Add beef stock, thyme, and bay leaves.
- Place shanks back into pot. Liquid should partially-cover the shanks, but not completely submerge them. If too much liquid, spoon some out. If not enough liquid, add a little more beef stock (or water).
- Cover, and bake in the oven for 3 hours at 300 degrees Fahrenheit.
- Gravy
- Remove shanks from the pot and set aside. Scoop out the majority of vegetables. Then strain through a fine colander, retaining 2 cups of the braising liquid.
- Transfer the 2 cups of braising liquid to a saucepan or skillet, and bring it up to a simmer over medium-low heat.
- Make a slurry from the cornstarch and water. Gradually add it to the liquid, stirring constantly. Once all slurry is added, continue stirring and simmer on low for another 5 minutes.
- Mashed Potatoes
- Peel and cut up the potatoes. The potato chunks should be as consistent in size as possible.
- Place potato chunks into a pot of cold water. Heat potatoes and water over high heat, and boil until the potatoes are fork tender – around 15 minutes.
- Strain the potatoes, and return them to the pot. Add the melted butter, heavy cream, Parmesan cheese, and egg yolk. Season with a large pinch of salt, and ground black pepper.
- Whip all ingredients with electric beaters or potato masher.
- Plating
- Lay down a bed of mashed potatoes, and place a shank over top. Spoon over some gravy, and garnish with finely-chopped parsley.
