Thread: Braised Venison Shanks with Garlic

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.