Ingredients Jump to Instructions ↓

  1. 16 Center-Cut, Meaty Venison Hind Shanks>>

  2. 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper

  3. 3 Tablespoons Olive Oil

  4. 4 Cups Yellow Onions -- sliced

  5. 4 Tablespoons Garlic -- chopped

  6. 2 c Celery -- diced

  7. 2 c Carrots -- diced

  8. 3 c Plum Tomatoes -- diced

  9. 5 c Rich Venison Or Chicken Stock

  10. 2 1/2 c Dry Red Wine

  11. 2/3 c Nicoise Or Kalamata Olives* -- whole

  12. 2 tsp Fennel Seed

  13. 1 tbsp Fresh Oregano <<Or>> -- minced

  14. 1 tsp Dried Oregano

  15. 1 1/2 tsp Fresh Thyme <<Or>> -- minced

  16. 1 tsp Dried Thyme

  17. 1 tsp Serrano Chile <<Or>> -- seeded and minced

  18. 1/2 tsp Red Chile Flakes

  19. --Garnish-- Fresh Herb Sprigs --Lemon Zest Mix--(Gremolata): 2 tsp Lemon Zest -- grated

  20. 2 tsp Garlic -- minced

  21. 2 tbsp Fresh Parsley -- minced

  22. 20 Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat

  23. 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining

  24. 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.

  25. 2 hours. Uncover and cook

  26. 30 minutes more or until the venison is very tender. Remove the shanks and set aside.

  27. Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.

  28. In a small bowl, combine the ingredients for the gremolata.

  29. Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.

  30. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved


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