How to Braise Venison Shanks That Are SO Tender

• 1 Tbsp. olive oil
• 2–3 venison shanks
• 1 and 1/2 tsp. salt, divided 
• 2 cups beef or venison stock
• 1 cup red wine
• 3 Tbsp. balsamic vinegar
• 3 Tbsp. tomato paste
• 4 garlic cloves, minced  
• 1 tsp. pepper
• 1 tsp. lemon zest
• thyme sprigs

1. Preheat the oven to 300F. 
2. Heat the olive oil in a large pan over medium-high heat. Sprinkle the shanks with 1/2 teaspoon of the salt. 
3. When the pan is hot, add the venison shanks (you may need to do this one at a time depending on the size of your pan) and sear them all over until they’re nicely browned. 
4. Place the shanks into a large Dutch oven with a lid or a baking dish large enough to hold all of them. 
5. Mix the stock, wine, balsamic vinegar, tomato paste, garlic cloves, pepper, lemon zest, and remaining teaspoon of salt. 
6. Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. Place a few thyme sprigs on top of the shanks. 
7. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. 
8. Allow this to roast, basting the meat with the liquid about every hour, for 2-3 hours, or until it is falling off the bone. 
9. Serve with the braising liquid!

Buy our Venison Shank for this recipe.