Braised Shanks from Start to Finish

Braised Deer Shanks

If you love tacos/fajitas, you will love this recipe:

1. Meat must be room temperature prior to cooking.

2. Pre-heat oven to 275 degrees.

3. Heavily salt and pepper the outside of the shanks.

4. Lightly dust with flour, then place them in a dutch oven or roasting pan.

5. Add to the pan one diced onion, 1-2 cloves of garlic, and cover the outside of the shanks with chili powder or fajita/taco seasoning.

6. Add enough of a 1:1 beef stock/red wine mixture to cover the shanks halfway.

7. Cover and place in pre-heated oven. 

8. Check liquid level every 2 hours, adding stock/wine as needed to keep it from drying out. 

9. When the meat is fork tender, remove the shanks, and de-bone/shred the meat. 

10. Add it back into the pot with the liquid reduction, and mix well. 

11. Place it back into oven for another 30min- 1 hour. 

12. Remove, and serve with warm corn or flour tortillas with your choice of taco fixings.