Prep 25 mins
Cook 2 hrs
We have an Angus Butcher close to our new neighbourhood. I discovered this place a couple of years ago but it wasn't convenient at the time but now that we're down the street, I'll go there frequently. The quality of the meat is top-notch, they do a great freezer selection and they an amazing selection of game meats. The last time I was there I purchased some venison shanks for osso bucco. I knew I was rolling the dice as to whether my wife would eat it (which she didn't and it was her loss, believe you me) but for 8 pieces, about a pound and half, it was $6.50 so it was hard to pass up. You can easily replace the venison for veal. Needless to say but I will, the wine I served with dinner is the wine I used for the sauce. The easiest way in the world to make sure your food is paired properly.
- 8 venison shanks (approximately 1 1/2 lbs)
- 100 g smoked bacon, finely diced
- 1 carrot, finely diced
- 2 celery ribs, finely diced
- 1 medium onion, finely diced
- 6 garlic cloves, minced
- 1 cup red wine (full bodied)
- 1 cup low sodium beef broth
- 1 (24 ounce) can plum tomatoes (San Marzano style)
- 3 -4 sprigs fresh thyme
- 4 tablespoons black pepper
- 2 teaspoons salt
- Preheat oven to 350.
- Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
- Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
- Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
- Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
- Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
- Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
- Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
- Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
- Serve by spooning the liquid over the shank.
I made this recipe last night for dinner and loved it! My boyfriend is a picky eater and I knew he liked it because he went back for seconds. The meat was so tender and flavorful. Easy and delicious recipe. The only thing I did differently was use fresh tomatoes. I broiled 8 tomatoes in the oven for 3 minutes, then removed their skins, and added them in at the same time you would the canned tomatoes.
This recipe gets all 5 stars from me! I grew up on venison. This was an easy to prepare recipe and my kitchen smelled absolutely yummy! My husband couldn't wait to eat! He kept asking if it was time to eat yet!! Thanks for posting this!