Thread: Braised Venison Shanks with Garlic

So on Saturday I had some friends over for dinner.
I looked for a recipe and found this: Braised Venison Shank Recipe with Garlic | Hunter Angler Gardener Cook

Utterly awesome. Was great.
The trick in the recipe looks to be the basting. When it came out of the pot, it was a bit tough I thought, but the basting method worked a treat.

A few changes:

I added a good squeeze of lemon juice - the recipe calls for a lot of salt.
Cook for an extra hour - 2hrs just didn't do it.
Prepare all of the garlic first. His method is hit-and-miss.
The venison shanks I had were boneless as well.

I put the shanks on a bed of polenta - made with milk, some chicken stock, fresh chopped rosemary.

The sauce is a real highlight. Awesome for leftover sandwiches

Dam it just had lunch now im hungry again sounds bloody fantastic

That sounds bloody good Kumoe. Are you bit of a cook?

Yeah, I'd like to think so

I've had some fallow shanks in the freezer, didn't wanna get them out till I had a good recipe.

Defrosting as I type

Yum that sounds amazing!:-)

Sounds great Kumoe. I might give that a go

Love venison shanks.
Too hard to read the recipe on phone, take your word for it.:thumbup:

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Kumoe, you are new to the forum, so we will let this slide (but once only)

It is forbidden to post recipes and stories about food without photos

Had shanks for dinner last night. A mix of lamb and veni. Had to mix them because they all seem to come standard one leg short for the family.

Originally Posted by ebf

Kumoe, you are new to the forum, so we will let this slide (but once only)

It is forbidden to post recipes and stories about food without photos

I'll remember that for next time

I worked in a restaurant and I remember the trick was to marinate them in red wine with all the veges and herbs overnight, then drain them (keep all the wine/veges etc) dust in some flour and fry them until a good brown then add all the other stuff again and cover and throw into the oven at about 160 for 4hours. Maybe even 4 1/2. If you keep the bone in you get better flavour. Have it with some buttery mash potato and some puha out of the garden is awesome.

If you saw the end of bone off it lets the marrow release its fat and add to the flavor.

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