| | Venison Shanks 3 tablespoons of vegetable oil
4 pounds of venison shanks, about 4
2 medium onions, finely chopped, about 2 cups
6 - 8 garlic cloves, finely chopped
3/4 cup of full bodied red wine, such as Cabernet sauvignon or Zinfandel
2 cups of low salt veal or beef stock
1/4 cup of tomato paste
1 tablespoon of freshly grated or prepared horseradish
4 bay leaves
1/2 teaspoon of salt
2 teaspoons of coarsely ground peppercorns |
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Preheat your oven to 375ºF. Heat the oil in a large heavy skillet equipped with a cover over medium high heat. Brown the shanks on all sides, about 15 minutes. Push the shanks to the side of the skillet, or remove the shanks temporarily, if the skillet is not large enough) add the onions and garlic. Sauté for 6 to 8 minutes and add the wine. Reduce by a third, about 5 minutes. Add the stock, tomato paste, horseradish, bay leaves, salt and pepper. Stir together well, return the shanks to the pot if removed, spoon some of the sauce and onions over the shanks, cover and bake for 1 3/4 hours, or until the meat is tender when pricked with a fork. Remove the bay leaves. Serve one shank per person, or divide equally and ladle with sufficient sauce and onions over each before serving. |
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