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I have been Braising elk, antelope, and venison shanks for a long time, I agree that this is a very underrated part of the animal. But this is by far the best recipe I have have tried. I will keep using this one for sure 🇺🇸
Thanks so much for the comment, Curtis! You made my day. I’m happy to hear you’re loving it! I’m actually thawing some shanks out in the fridge to cook this up either tonight or tomorrow. It’s definitely a crowd pleaser whenever I get that pot simmering and the house fills up with the aroma.
Thanks so much for leaving the kind words, Curtis! This one works on so many various cuts and can be tweaked this way and that so there’s always something new to play with. It’s a mainstay in our house as well. Enjoy and thanks again.
It’s tough because it’s right on the edge between lower heat cooking and baking/roasting with the temp set at 300°. I’d be curious to hear how it comes out if you try either. I’d say lower heat covered pot on simmer would be the better of the two ideas but let me know what you try!
@outdoorindoortexan I'm getting a delivery of it around Wednesday from a supplier and I think I'll try the covered pot and simmer, similar to how I do a beef stew or something. I'll let you know how it goes
Excellent tutorial! BUT...for those viewers who do not keep balsamic vinegar on hand, DO NOT despair! Simply substitute ANY vinegar in the cabinet and add something sweet to it, such as maple syrup, honey, or brown sugar. You will NOT notice any difference. You can even forego the wine and use Worchestershire sauce or steak sauce. The specifics do not matter! By far the most important aspect is "low and slow" cooking so the shanks render down the collagen and connective tissues that cause toughness. Good luck!!
Venison is a common ingredient for me since I hunt, but it’s absolutely worth seeking out and experimenting with. Also, this recipe could just as easily work with a lamb shank. Thanks for watching!
If you're looking for a helpful list of Wild Game Processing tools I use, make sure to check out my Amazon storefront!
Amazon Link: www.amazon.com/shop/outdoorindoortexan/list/M031SSB2XKU0
(As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
I have been Braising elk, antelope, and venison shanks for a long time, I agree that this is a very underrated part of the animal. But this is by far the best recipe I have have tried. I will keep using this one for sure 🇺🇸
That’s high praise! Thanks so much!
This is an amazing recipe. I keep coming back to it time and time again. So good!!
Thanks so much for the comment, Curtis! You made my day. I’m happy to hear you’re loving it! I’m actually thawing some shanks out in the fridge to cook this up either tonight or tomorrow. It’s definitely a crowd pleaser whenever I get that pot simmering and the house fills up with the aroma.
Great job. Looks delicious and I am giving this recipe a try today
Awesome to hear, Josh! Let me know how you like it and thanks for watching!
Hi Drew, This recipe is a home run. I have used your recipe for all kinds of venison roasts and they have turned out amazing. Thank you for sharing!!
Thanks so much for leaving the kind words, Curtis! This one works on so many various cuts and can be tweaked this way and that so there’s always something new to play with. It’s a mainstay in our house as well. Enjoy and thanks again.
I'm definitely doing this with my next deer. Thanks for sharing!
Awesome, let me know how it turns out!
the best recipe for venison never use different recipes again Thanks for sharing this with us
Thanks so much!
Absolutely wonderful and so delicious! Thanks for sharing.
Thanks so much, Chef!!
Looks perfect and that broth looks delicious 😋
Thanks so much, Carroll!
can't wait for deer season!
Amen to that!
Yummm. I was just given several shanks from the axis deer that are running wild here on Maui. I can't wait to give this a shot this weekend.
That’s awesome, Marcus! Enjoy and let me know how it turns out. Aloha from Texas.
Thank you!
Happy to help! Thanks for watching!
In your opinion will cooking it on a simmer in a pot or slow cooker also be a good subsitiute for putting the pot in the oven
It’s tough because it’s right on the edge between lower heat cooking and baking/roasting with the temp set at 300°. I’d be curious to hear how it comes out if you try either. I’d say lower heat covered pot on simmer would be the better of the two ideas but let me know what you try!
@outdoorindoortexan I'm getting a delivery of it around Wednesday from a supplier and I think I'll try the covered pot and simmer, similar to how I do a beef stew or something. I'll let you know how it goes
great video!!!
Thanks amigo!
Looks good!
Thanks so much!
Excellent tutorial! BUT...for those viewers who do not keep balsamic vinegar on hand, DO NOT despair! Simply substitute ANY vinegar in the cabinet and add something sweet to it, such as maple syrup, honey, or brown sugar. You will NOT notice any difference. You can even forego the wine and use Worchestershire sauce or steak sauce. The specifics do not matter! By far the most important aspect is "low and slow" cooking so the shanks render down the collagen and connective tissues that cause toughness. Good luck!!
Thanks for the tip, Jake!
The way the meat fell apart made my mouth water! Would you save all of the extra braising liquid to add to another recipe?
Excellent question! We actually saved the braising liquid and made a fantastic soup the next night with it.
Might have to start hunting after watching this 😜
Haha well you know a Hunter or two to bug for meat as well. Thanks for watching!
What temperature to cook at?
Cook in the oven at 300°F until fork tender. It will usually take somewhere between 3-4 hours. Thanks for watching!
@@outdoorindoortexan thanks so much!
@@outdoorindoortexan I got my first deer this year and wasn’t sure what to do with this part! Looks delicious and am definitely going to try ❤️🙏🔥💯
I’m happy to help! Congratulations on your first deer!!
@@outdoorindoortexan thanks so much 🥰
Meat Butter! Yum.
Yeah buddy!
doing this now with an elk shank
Sounds good to me! Let me know how it goes and thanks for watching!
I Love Venison Shanks.
You try them once; shanks will never go to the grind pile or be thrown away.
Edit: Osso Bucco
Amen! They’re some of my favorite cuts now. Thanks for watching!
I need to branch out with my cooking...
Venison is a common ingredient for me since I hunt, but it’s absolutely worth seeking out and experimenting with. Also, this recipe could just as easily work with a lamb shank. Thanks for watching!
@@outdoorindoortexan Always a pleasure! And thanks for letting me know it works on lamb, too!!
Absolutely! Happy to share whatever tips I may have. I always appreciate your comments.