Braised Venison Shanks

With cold weather hitting most states, let’s look at a recipe you can set and forget as you go out and play in the snow or open presents around the tree. Braised shanks have become one of those go-to dishes that takes little effort to create, but is packed full with incredible flavors.


  • Venison shanks 
  • 1/2 cup flour 
  • 1/4 cup salted butter 
  • 3 garlic cloves, minced 
  • 1 white onion, minced 
  • 2 celery stalks, finely chopped 
  • 2 medium carrots, finely chopped 
  • 1/2 cup white wine 
  • 2 cups diced tomatoes 
  • 3 oz tomato paste 
  • 1-2 cups venison or beef stock 
  • Salt and pepper to taste 


  1. Dredge the shanks in the flour
  2. In a heavy bottom pot or Dutch oven, add butter and melt. 
  3. Add shanks to the butter and brown the outside, remove 
  4. Add onions and cook until tender, add carrots, celery and garlic, add until garlic is fragrant
  5. Add wine and deglaze the pan, stir in broth and tomatoes
  6. Return the shanks, making sure they are submerged in the cooking liquid. 
  7. Place the lid on and cook low until shanks are fork tender. Oven 4-5 hours at 300º or stove top over med-low for 4-5 hours 
  8. Remove and serve alongside your favorite mashed potato recipe. 
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