Name: Braised venison shank
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 1 serving
Ingredients: 180 g venison shank, patted dry; 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp canola oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 1/2 medium carrots, cut into thick rounds; 3 oz parsnip, cut into thick rounds; 3/4 cup beef broth; 1/4 tsp dried rosemary; 1/2 tsp dried thyme

Instructions

Prep 20 min · Cook 2 hr 40 min

Preheat the oven to 325°F. Season the venison shank with salt and pepper. Heat oil in a small oven-safe pot over medium-high heat. Sear the shank for 3 minutes, flip, and sear for 3 minutes more until browned on all sides. Remove the shank and set aside.
Lower the heat to medium. Add the onion to the pot and cook for 4 minutes until softened. Stir in the garlic, carrots, and parsnips and cook for 2 minutes more.
Pour in the beef broth, rosemary, and thyme, scraping any browned bits from the bottom. Return the shank to the pot. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 150 minutes until the meat is very tender and easily pulls away from the bone. Done when tender and pulls away from the bone, 145°F.
Carefully return the pot to the stove. Remove the shank and vegetables to a plate and loosely cover with foil. Simmer the liquid uncovered over medium-high heat for 5 minutes until slightly reduced. Pour the sauce over the meat and vegetables.

Nutrition

Ingredients

Instructions

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