Learn how to make a venison shank ragu 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.
Venison Shank Ragu
Chef Ty Leon
Cook time: 2 hours
This recipe uses already braised venison shank. The method for doing that can be found here. We also use a pomodoro sauce in this recipe, and you can find that here.
Ingredients List
1 tablespoon butter
1/2 onion, small dice
1/2 medium carrot, small dice
1/2 celery stalk, small dice
1 garlic clove, diced
1/2 leek, diced (optional)
1 braised venison shank, meat removed
preferably Maui Nui
1 tablespoon tomato paste
125ml white wine
1 sprig fresh basil
1 bay leaf
400g sauce pomodoro
500ml braising liquid and stock
Measure your leftover braising liquid, and add stock to get to 500ml
Ty Leon, Chef/Co-Owner, Restaurant Olivia
Prep
Make the pomodoro sauce
Braise 1 venison shank
How to make venison shank ragu
Step 1
Pick the braised meat off of the bone and remove any connective tissue, Roughly dice.
Step 2
In your skillet or rondeau, melt the butter on medium heat and add the onion, carrot, celery, garlic, and leek (optional). Season with salt and pepper. Sweat the veggies until soft, this will take about 5-7 minutes.
Step 3
Once the vegetables are cooked, turn up the heat to high and add your chopped up braised venison shank and sauté for a few minutes, you're really just trying to heat the meat through.
Step 4
Add the tomato paste and gently caramelize for a few minutes. Deglaze with white wine and reduce by half.
Step 5
Add the herbs, sauce pomodoro and braising liquid + stock and turn down to low to simmer for one to two hours
Note: At this point, you can start making your pasta (recipe coming soon!) Once you are done with the pasta making process, the ragu should be good to go, even if it hasn’t been 2+ hours.
Venison Shank Ragu
Ingredients
- 1 tablespoon butter
- 1/2 onion, small dice
- 1/2 medium carrot, small dice
- 1/2 celery stalk, small dice
- 1 garlic clove, diced
- 1/2 leek, diced (optional)
- 1 braised venison shank, meat removed, preferably Maui Nui
- 1 tablespoon tomato paste
- 125ml white wine
- 1 sprig fresh basil
- 1 bay leaf
- 400g sauce pomodoro
- 500ml braising liquid and stock. Measure your leftover braising liquid, and add stock to get to 500ml.
Instructions
- Pick the braised meat off of the bone and remove any connective tissue, Roughly dice.
- In your skillet or rondeau, melt the butter on medium heat and add the onion, carrot, celery, garlic, and leek (optional). Season with salt and pepper. Sweat the veggies until soft, this will take about 5-7 minutes.
- Once the vegetables are cooked, turn up the heat to high and add your chopped up braised venison shank and sauté for a few minutes, you're really just trying to heat the meat through.
- Add the tomato paste and gently caramelize for a few minutes. Deglaze with white wine and reduce by half.
- Add the herbs, sauce pomodoro and braising liquid + stock and turn down to low to simmer for one to two hours. Note: At this point, you can start making your pasta (recipe coming soon!) Once you are done with the pasta making process, the ragu should be good to go, even if it hasn’t been 2+ hours.
Notes
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