Braised Venison Shanks with Mexican Chiles

Why This Recipe Is Great

It’s made for whole venison shanks: Whole shanks take longer than cross-cut pieces, but they stay juicy, plate well, and give the dish a rustic feel.

More flavorful than a basic braise: This is not just venison shanks in wine. The ancho, chipotle, cumin, oregano, cinnamon, and tomato give the sauce more depth and a better fit for deer meat.

Easy to gauge doneness: The meat is done when a fork slides in easily to the thickest part of the meat and starts to loosen from the bone.

Cut shanks work too: If your venison shanks are already cut into disks, the same braising method still works. Start checking them sooner.

Easy to make: Other than searing the meat and sauteeing a few vegetables, there isn’t much standing over the stove.

Key Ingredients

Venison shanks: Whole shanks are the easiest to use. No trimming necessary. If you have pre-cut shanks, those work as well.

Mild chile powder: Brings mild heat and deep chile flavor without making the dish too spicy. I like to use ancho chile, but any mild chile powder you like will work.

Chipotles in adobo: Add smoke, richness, and a little extra heat.

Onion, red bell pepper, garlic, and tomato: These build the base of the braising liquid and elevate the chile flavor.

Wine and stock: The wine adds sweetness and depth while the stock gives it an extra savory pop. I like to use homemade venison stock here.

Cumin, oregano, cinnamon, and bay: Classic braising spices that pair well with venison.

Hominy: Simmered until tender, then blended with butter, lemon juice, and cooking liquid into a smooth purée that coats the back of a spoon. You can also substitute with rice, grits, or polenta.

How To Make Braised Venison Shanks

1. Brown the shanks: Preheat the oven to 330°F. Season the venison shanks with salt and pepper. Heat the oil in a large Dutch oven or heavy pan over medium-high heat, then brown the shanks well on all sides. Work in batches if needed so they sear properly. Transfer the browned shanks to a braising pan.
2. Cook the vegetables: Lower the heat to medium-low and add the onion, red bell peppers, and garlic. Season lightly with salt and pepper and cook, stirring often, until the onions are translucent and the vegetables have softened, about 8 minutes. Transfer them to the braising pan with the shanks.
3. Build the chile base: Add the tomatoes, ancho chile powder, chipotles in adobo, cumin seeds, dried oregano, cinnamon stick, and bay leaf.
4. Add the liquid: Pour in the stock and wine. The liquid should come about three-quarters of the way up the shanks. If needed, add a little more stock, but do not completely bury the meat. You want the meat to braise, not stew.
5. Braise low and slow: Cover tightly with foil and cook for 4 to 5 hours, or until fork-tender. Whole shanks usually need the full amount of time and sometimes more. If you are using cut shanks, start checking around the 3-hour mark. The meat should feel loose, not tight, and a fork should slide in without resistance.
6. Taste the braising liquid: If it’s thinner than you’d like, remove the meat and simmer the liquid uncovered until it thickens slightly. Season to taste with salt and pepper.
7. Cook the hominy: In a medium pot, combine the hominy, chicken stock, and bay leaf. Bring to a slow simmer, cover halfway, and cook until the hominy is tender, about 45 minutes. Reserve the liquid, drain the hominy, and discard the bay leaf.
8. Blend the hominy purée: Add the hominy to a blender with the butter, lemon juice, and about 1 cup of the cooking liquid. Blend until smooth, adding more liquid as needed until the purée is loose, smooth, and thick enough to coat the back of a spoon. Season with salt and pepper to taste.
9. Plate and finish: Spoon the hominy purée onto a plate, set a braised venison shank on top, and ladle some of the chile braising liquid over. Finish with cilantro, toasted pumpkin seeds, and queso fresco.

Chef Tips

Don’t trim the shanks. The silver skin and connective tissue are what give the sauce it body.

Brown in batches if needed. Good color on the shanks gives you a better sauce. Crowding the pan will cause the meat to steam and not sear.

Keep the liquid at about three-quarters coverage. Adding too much liquid to the pan will cause the shanks to stew instead of braise. This will make the shanks take longer to become tender.

Flip over halfway through cooking: Flipping the shanks over isn’t mandatory. But it will ensure that they cook evenly.

Go by texture, not just time. A venison shank can be fully cooked and still not be tender. Increase the cooking time by one-hour increments if they are still tough.

Speed up the cooking time. Use cross-cut shanks to reduce the total cooking time.

Reduce the sauce if needed. If you want the braising liquid to act more like gravy, you can reduce it on the stovetop.

Gets better with time. Braised shanks generally taste better after resting overnight in their braising liquid. See for yourself with my other venison shank recipes.

Serving Suggestions

Hominy purée: This is my personal favorite, and I included it in the recipe below. It pairs well with the chiles.

Creamy grits or polenta: Grits and polenta are an excellent choice. Their creaminess is a perfect match for the tender meat and hearty broth.

Jonny Cakes: This is the next best thing to the delicious American creation that is known as “Mexican cornbread”. These pan-fried cornbread patties are perfect for soaking up the braising liquid.

Warm tortillas: A good option if you want to pull the meat from the bone.

FAQs

Storage

General storage: Cool the shanks in their braising liquid, then store.

Refrigerate: Store the shanks and sauce in an airtight container in the refrigerator for up to 3 days.

Freeze: Freeze the shanks and braising liquid together for up to 3 months. I recommend shredding the meat from the bone first.

Reheating: Reheat gently in a covered pot or covered baking dish until hot.