Sweet & Spicy Slow Cooker Venison Shanks

These slow cooker venison shanks cook until the meat is tender enough to pull from the bone and the braising liquid turns rich and full of flavor. Red wine, chilies, oranges, dates, and warm spices give the dish a sweet-spicy edge that works especially well with venison.

Shanks are one of those cuts that need low-and-slow, moist cooking. Give them that, and they pay you back with flavor and tenderness. This is recipe works simply with a plate of rice or shredded and used as a filling.

Looking for more braised dishes? Don’t miss my collection of venison shank recipes and venison slow cooker recipes. And before you get started, check out my guide on how to cook venison shanks with processing tips.

Why This Recipe Works

Venison shanks have a lot of connective tissue, and that is exactly why the slow cooker works great here.

The long cook breaks down that tissue and tenderizes the meat so that it slides off the bone. The red wine adds depth to the braising liquid, while the oranges and dates bring sweetness. And to balance things out, the chilies bring just enough heat for the perfect bite.

This dish works well with whole shanks or cross-cut shanks ( think venison osso buco). Whole shanks take longer than the cross-cut disks, and you lose out on the marrow. But either way, it’s delicious.

Key Ingredients

Venison shanks

Bone-in shanks are the best choice here. They hold up well over a long cook and give the braise more flavor.

Red wine

This gives the braising liquid richness, and it is used to deglaze browned bits from the pan after searing.

Jalapeños

These bring a little heat. They should round out the braise, not dominate it. If you don’t like spiciness, you can leave them out.

Oranges and dates

This is where the sweet side comes from. The oranges brighten everything up, and the dates add sweetness that you can’t get from table sugar.

Cinnamon, cumin, coriander, and oregano

These round out the dish and push the savory notes.

How to Make Slow Cooker Venison Shanks

1. Season and sear the shanks

Pat the shanks dry and season them with kosher salt and black pepper. Heat a large skillet over medium heat and add the cooking oil. Sear the shanks well on all sides. Do not rush this part. Good color helps the whole dish.

2. Deglaze the pan

Move the shanks to the slow cooker. Turn the heat down and pour the red wine into the skillet. Scrape up the browned bits from the bottom, then pour that liquid over the shanks.

3. Build the braise

Add the carrot, onions, garlic, jalapeños, orange, cinnamon sticks, bay leaf, coriander, cumin, oregano, dates, and chicken stock. Cover and cook on low for about 10 to 12 hours.

4. Check for Tenderness

The shanks are done when the meat pulls easily from the bone. Some will get there sooner than others. If they still feel stiff and tight, keep cooking. Shanks are ready when they are easily pierced with a fork.

5. Serve them or reduce the liquid

You can serve the shanks straight from the cooker, or strain off some of the liquid and reduce it on the stove for a stronger sauce. If you reduce it, simmer 3 to 4 cups until it’s cut by about half. Add a few more chopped dates for a little more sweetness.

Chef Tips

• Bone-in shanks are the best choice. They add more flavor and hold together longer than boneless, building depth in the cooking liquid.
• Sear them. You can skip this step, but the cooking liquid will lack that meaty flavor.
• Whole shanks are fine. Just make sure your slow cooker can fit them before starting the recipe.
• Do not go by time alone. If the meat can’t be easily pierced with a fork, it needs longer. The shanks of older and larger animals often take longer.
• Keep the braising liquid. A lot of the flavor lies in the sauce. You can use it to moisten the meat, or reduce it on the stovetop and use it as a sauce.

Serving Suggestions

These shanks are versatile. Here are a few ways I like to serve them.

• Pulled from the bone, wrapped in filo dough, and then baked.
• Over rice or couscous
• With roasted sweet potatoes
• Over buttered pasta

Storage and Leftovers

• Store the shanks in some of the braising liquid so they stay moist.
• They will keep in the refrigerator for up to 3 days.
• You can also pull the meat from the bone and freeze it along with some of the liquid.
• To reheat, warm them gently with a little of the braising liquid.

More Venison Recipes

Below are some of my most popular recipes. If those aren’t what you’re looking for, take a look at my complete collection of venison recipes

• Slow Cooker Venison Stew
• Slow Cooker Venison Shoulder
• Braised Venison Shanks
• Bbq Venison
• Venison Neck Roast

Lastly, if you make this slow-cooker venison shank recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes you’ve made.

Slow Cooker Venison Shanks

Author: Larry White

Slow cooker venison shanks braised in red wine, chilies, oranges, dates, and warm spices until the meat pulls from the bone. A rich sweet-and-spicy venison shank recipe built for long, slow cooking.

5 from 20 votes

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Course Main Course

Cuisine American

Prep Time20 minutes mins

Cook Time10 hours hrs

Servings: 2 people

Ingredients 

1x2x3x

• ▢ 4 venison shanks
• ▢ kosher salt
• ▢ ground black pepper
• ▢ 2 to 4 tablespoons cooking oil
• ▢ 1 carrot, peeled and sliced thickly
• ▢ 2 medium onions, quartered
• ▢ 3 garlic cloves, peeled and crushed
• ▢ 1 to 2 jalapeños, seeded and chopped
• ▢ 1 medium orange, quartered
• ▢ 2 cinnamon sticks
• ▢ 1 bay leaf
• ▢ 1 teaspoon ground coriander
• ▢ 1 1/2 teaspoons ground cumin
• ▢ 2 teaspoons dried oregano
• ▢ 8 pitted dates
• ▢ 3 cups chicken stock
• ▢ 2 cups red wine

Instructions

• Dry the venison shanks off with paper towels and season them with salt and black pepper.
• Heat a large skillet over medium heat and add the cooking oil. Once the cooking oil is hot and starts to shimmer, add the shanks. Sear the shanks until they are a dark golden brown on all sides. Work in batches if needed to prevent the shanks from steaming in the pan.
• Remove the shanks from the pan and place them in the slow cooker.
• Turn the heat to low and add the red wine to the pan. Using a sturdy spoon or spatula, scrape up any brown bits that are on the bottom of the pan. Once the bottom of the pan appears to be relatively clean, remove from the heat and pour over the shanks.
• Add the remaining ingredients to the slow cooker, cover, and cook on the low setting for around 10 to 12 hours or until fork tender.

NOTES

 

Making a sauce: After the shanks are cooked, strain 3 to 4 cups of the braising liquid into a pot. Simmer it until reduced by about half. Add a few extra dates if you want more sweetness. Check the seasoning and adjust as needed. You can whisk in a little melted butter at the end for a richer finish.

Garnishes: Orange segments, warm dates, orange zest, and fresh herbs like parsley, mint, or fennel fronds all work here.

 

 

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