venison shank in pot

Please, please, please stop throwing away those delicious venison shanks!

Roasted in the oven and simmered in liquid, they make exceptional stocks and broths. But when braised osso bucco-style, the delicate, moist meat will impress even the most game-wary eater.

The process takes a few hours, but it can be prepared a day or two in advance and frozen.

A braised venison shank looks great on a plate nestled next to a mound of hot mashed potatoes or creamy polenta.

Braised Shanks

Course: Salad
Cuisine: American
Keyword: big game recipes, venison recipes
Servings: 4


  • 4 venison shanks
  • salt and pepper
  • flour
  • ½ cup vegetable oil
  • 2 cups onions, roughly chopped
  • 2 cups celery, roughly chopped
  • 2 cups onions, roughly chopped
  • 8 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef, venison or game stock
  • 1 cup dry white wine
  • 1 sprig rosemary
  • 1 or 2 sprigs thyme
  • 3 bay leaves
  • 1 tsp lemon zest
  • 2 tbsp parsley leaves, chopped


  • Preheat oven to 350 degrees. Dry venison shanks thoroughly with paper towels. Season liberally with salt and pepper, and dust with flour. Heat oil in a heavy-duty oven-safe pot (with lid, like a Dutch oven) over medium-high heat. Add venison, and brown evenly on all sides. Remove shanks from pot and reserve.
  • Add onions, carrots and celery to the pot, and lightly brown. Add garlic and tomato paste, and cook for 2 minutes. Add 1 cup of stock, and stir bottom of pot to loosen bits. Return shanks to the pot, add wine, rosemary, thyme and bay leaves. Liquid should always cover the shanks about halfway. Add stock to correct level, and reserve any extra to add later, if needed. Cover and place in the preheated oven for 2½ hours. Check after about 1½ hours, and see if any additional liquid is needed. Add more stock and/or wine if necessary.
  • When shanks are fork tender, transfer to plates or platter. Remove bay leaves. Spoon sauce and vegetables from pot over, and garnish with lemon zest and parsley.

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