Recipes

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.