Learn how to braise a venison shank with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Braised Venison Shank Recipe
Braised Venison Shank
Chef Ty Leon
Cook time: 3 hours
This video is part of making a venison shank ragu (that video is coming soon). First, the shank is braised, and that is what this video covers. You can, of course, just eat the braised shank and skip making the ragu. Better yet, cook two shanks and eat one for dinner today and use the other one to make the ragu tomorrow.
You can use this same process for braising lamb, beef, or pork.
Ingredients List
1 venison shank
You can cook more than one. You don’t need to double the braising liquid if you do.
1/2 cup blended oil
such as canola
1/2 leek, large dice
1/2 onion, large dice
1 head garlic, cut in half through equator
1 medium carrot, sliced
1 celery stalk, sliced
1 tablespoon tomato paste
1 bottle red wine (750ml)
1/4 oz fresh thyme
2 bay leaves
1/4 oz fresh oregano
1 oz fresh basil
2 cups stock
Salt
Celery salt
Black pepper
Ty Leon, Chef/Co-Owner, Restaurant Olivia
How to braise a venison shank
Step 1
Season the shank(s) heavily with salt, celery salt, and black pepper.
Step 2
Heat the oil up, on high, in a pot or dutch oven until smoking and sear the shank(s). Once there is color, turn the shanks over and sear, do this on all of the sides until the whole shank is nice and golden brown.
Step 3
Pull the Shanks out of the pan and add the leek, onion, carrot, garlic, and celery. Cook on medium heat for 5 or so minutes, until the vegetables are caramelized.
Step 4
Add tomato paste, stir well to coat the vegetables. Cook for a few minutes to caramelize the tomato paste.
Step 5
Add the wine to the pot along with all of the herbs. Bring to a boil and reduce slightly. Add the stock and bring back up to a boil.
Step 6
Add the shanks back to the pot and cover the pot. Place in a 375 degree oven for about 3 hours. The meat should easily pull off the bone. If it isn’t, then cook slightly longer.
Step 7
Strain the braising liquid through a fine mesh strainer and reduce down by at least half until the braise is dark and viscous. Both the braising liquid and the meat will be used in the ragu.
Braised Maui Nui Venison Shank
Ingredients
- 1 venison shank
- 1/2 cup blended oil
- 1/2 leek, large dice
- 1/2 onion, large dice
- 1 head garlic, cut in half through equator
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1 tablespoon tomato paste
- 1 bottle red wine (750ml)
- 1/4 oz fresh thyme
- 2 bay leaves
- 1/4 oz fresh oregano
- 1 oz fresh basil
- 2 cups stock
- Salt
- Celery salt
- Black pepper
Instructions
- Season the shank(s) heavily with salt, celery salt, and black pepper.
- Heat the oil up, on high, in a pot or dutch oven until smoking and sear the shank(s). Once there is color, turn the shanks over and sear, do this on all of the sides until the whole shank is nice and golden brown.
- Pull the Shanks out of the pan and add the leek, onion, carrot, garlic, and celery. Cook on medium heat for 5 or so minutes, until the vegetables are caramelized.
- Add tomato paste, stir well to coat the vegetables. Cook for a few minutes to caramelize the tomato paste.
- Add the wine to the pot along with all of the herbs. Bring to a boil and reduce slightly. Add the stock and bring back up to a boil.
- Add the shanks back to the pot and cover the pot. Place in a 375 degree oven for about 3 hours. The meat should easily pull off the bone. If it isn’t, then cook slightly longer.
- Strain the braising liquid through a fine mesh strainer and reduce down by at least half until the braise is dark and viscous. Both the braising liquid and the meat will be used in the ragu.
Notes
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