These slow cooker venison shanks cook low and slow until the meat pulls from the bone. The braising liquid turns dark, rich, sweet, and spicy with the help of red wine, jalapeños, orange, dates, and warm spices.
Shanks are not quick-cooking meat. They need a long, moist cook to soften the connective tissue. Done right, they become tender enough to shred and serve over rice, couscous, mashed potatoes, or use as fillings for tacos and flatbreads.
Quick Look: Slow Cooker Venison Shanks
- Ready in: About 10 to 12 hours on low.
- Serves: 2 to 4
- Calories: 868
- Main ingredients: Venison shanks, red wine, chicken stock, jalapeños, oranges, and dates.
- Cook method: Slow cooker, crockpot
- Why this version works: Long, moist heat softens the connective tissue that makes deer shanks tough. It’s a relatively hands of preparations.
SUMMARIZE & SAVE THIS CONTENT ON
Venison shanks aren’t a cut I like to rush. That’s why the crockpot is usually my go to cooking vessel. In this recipe, it handles the hard part while the red wine, orange, dates, jalapeños, and warm spices build a sweet-spicy cooking liquid. If you happen to want an oven-braised version, my braised venison shanks recipe is the one to use.
I also keep all my venison shank recipes in one place, and my venison slow cooker recipes are there when you want more hands-off ideas.
Why This Recipe Is Great
Turns this tough cut fork tender: Venison shanks are lean and full of connective tissue, which makes them perfect for the slow cooker. After a long, moist cook, the meat easily pulls from the bone.
Big flavor without standing over a pot all day: You still get the flavor of a braised venison shank recipe, but the slow cooker handles most of the work. Sear the shanks, build the braise, and let it go low and slow.
The flavors are sweet, spicy, and balanced: Red wine gives the sauce depth, orange keeps it bright, dates add natural sweetness, and jalapeños bring enough heat to balance the richness without taking over.
Works with whole or cross-cut shanks: Whole deer shanks work great if they fit your slow cooker. Cross-cut shanks work too, especially if you like the style of venison osso buco. If you need help processing them, check out my complete guide to venison shanks.
Gets better the next day: You can prep this meal up to 2 days in advance. This gives the flavors of the cooking liquid time to develop. The shanks will also absorb a bit of the liquid, making them even more flavorful.
Key Ingredients
Venison shanks: Bone-in shanks are best. They hold together during the long cook and give the braising liquid more flavor.
Red wine: The wine deglazes the pan after searing. It pulls up the browned bits and gives the sauce a deeper flavor profile.
Chicken stock: Chicken stock keeps the flavors from becoming too dark. Beef stock can work, but the best alternative is venison stock.
Jalapeños: These add heat, but they should not take over. Seed them for a milder sauce, or leave them out if you want the dish sweet and savory without spice. You can also use a bell pepper in its place.
Orange and dates: The orange adds brightness. The dates add a rich sweetness.
Cinnamon, cumin, coriander, and oregano: These spices are a perfect match for the other flavors and complement deer meat quite well.
How To Make
- Season and sear the shanks: Pat the venison shanks dry with paper towels and season them with kosher salt and black pepper. Heat a large skillet over medium heat, add the oil, and sear the shanks until dark golden brown on all sides. Work in batches if needed. This will give you the best chance at getting a proper sear.
- Deglaze the pan: Move the browned shanks to the slow cooker. Turn the skillet heat to low and pour in the red wine. Scrape up the browned bits from the bottom of the pan, then pour the wine over the shanks.
- Add the remaining ingredients: Add the carrot, onions, garlic, jalapeños, orange, cinnamon sticks, bay leaf, coriander, cumin, oregano, dates, and chicken stock to the crockpot.
- Cook on low: Cover and cook on low for about 10 to 12 hours. Whole shanks from larger deer can take the full time or a little longer. Smaller cross-cut shanks may finish sooner.
- Check the meat: The shanks are ready when the meat pulls easily from the bone and a fork slides in without much resistance. If the meat still feels tough, keep cooking. Increase the cooking time by one-hour increments.
- Finish the sauce: Serve the shanks with the braising liquid as-is, or strain off 3 to 4 cups and reduce it on the stove by about half. Add a few chopped dates while it reduces if you want a sweeter, thicker sauce.
Chef Tips
Check the fit before cooking: Whole deer shanks can be long. Make sure they fit in your slow cooker and that the lid closes tightly before you start.
Brown the shanks well: The slow cooker will tenderize the meat, but it will not develop the best flavor on its own. Pat the shanks dry, season them well, and sear in hot oil until dark golden on all sides. Working in batches yields the best results
Use bone-in shanks when you can: Bone-in venison shanks hold together better during the long cook and give the braising liquid more body. Whole shanks and cross-cut shanks both work. Cut shanks will release bone marrow, giving you a richer sauce.
Cook on low and go by tenderness: Low heat gives the connective tissue time to soften. Most shanks take 10 to 12 hours, but the real test is texture. The meat should pull from the bone, and a fork should slide in easily.
Do not waste the braising liquid: That liquid is the base of your sauce. Spoon it over the meat as-is, or reduce it on the stove for a stronger finish.
Thickening the sauce: For a thicker sauce, strain 3 to 4 cups into a small pot, then simmer until it thickens and lightly coats a spoon. Taste and adjust the seasoning. Keep in mind that reducing the liquid will intensify the flavors. So it will be a little sweeter and spicier after reducing.
Serving Suggestions
Rice or couscous: Both are excellent to top with the braising liquid. I prefer crispy rice.
Sweet potatoes: Roasted or mashed sweet potatoes work here. The sweetness works with the orange, dates, and warm spices.
Buttered pasta: Pull the meat from the bone and spoon the reduced sauce over noodles.
Tacos or flatbread: Shred the meat, spoon over a little reduced sauce, and finish with something fresh like herbs, onion, or citrus.
Crispy Filo Rolls: Pull the meat from the bone, wrap it in filo dough, and bake until crisp.
Faq
How long do venison shanks take in a slow cooker?
Most venison shanks take about 10 to 12 hours on low. Smaller cross-cut shanks may finish sooner. Whole shanks from larger deer may take longer. It’s best to go by tenderness, not time.
Is venison shank good for slow cooking?
Yes. Venison shank is one of the best cuts for slow cooking because it has a lot of connective tissue. Long, moist heat softens that tissue and makes the meat tender.
Can I add potatoes to slow cooker venison shanks?
Yes, but they will need to be added towards the end of the cooking process. Vension shanks take upwards of 12 hours to cook in a crockpot. Putting the potatoes in at the beginning will overcook them.
Storage
Refrigerate: Store the shanks with some of the braising liquid. They will keep in the refrigerator for up to 3 days.
Freeze: Pull the meat from the bone and freeze it with some of the liquid. They will keep in the freezer for up to 2 months.
Reheat: Warm the meat gently with the liquid. High heat can dry out the venison.
Use leftovers: Shred leftover meat for tacos, rice bowls, pasta, sandwiches, flatbread, or baked fillings.
More Recipes For Deer Shanks
Below are a few more venison recipes that you can use for your shank meat.
If you make this slow cooker venison shank recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Slow Cooker Venison Shanks
Ingredients
- 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 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 oil is hot and lightly smoking, add the shanks. Sear until dark golden brown on all sides. Work in batches if needed to get a good sear.
- Remove the shanks from the pan and place them in the slow cooker.
- Turn the heat to the pan on low. Add the red wine to the pan. Scrape up the browned bits from the bottom with a sturdy spoon or spatula. Pour the wine over the shanks.
- Add the remaining ingredients to the slow cooker. Cover and cook on low for 10 to 12 hours, or until the meat is fork-tender and pulls easily from the bone.
NOTES
- Make sure the shanks fit: Check to see if the shanks will fit in your crockpot before starting.
- Brown the shanks well for a better sauce: Pat the shanks dry, season them with salt and black pepper, and sear until dark golden on all sides. This will take your sauce to new levels.
- Use bone-in shanks if possible: Boneless shank meat will work. But for the best flavor, use bone-in. If you’re using boneless, I would start with around 1 to 1.5 pounds of meat.
- Cooking times may vary: Most shanks take 10 to 12 hours on low, but older deer, larger shanks, and whole shanks can take longer. The meat is ready when it pulls from the bone and a fork slides in without much resistance.
- Keep the braising liquid: That liquid is the base of your sauce. Spoon it over the shanks as-is, or strain it and reduce it on the stove for a stronger finish.
- Make a thicker sauce: For a thicker sauce, strain 3 to 4 cups of the braising liquid into a small pot and simmer until it reduces and lightly coats a spoon. Add a few chopped dates while it reduces if you want it sweeter with more body.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
4 thoughts on “Sweet & Spicy Slow Cooker Venison Shanks”
I’m going to try this tonight. I’m going to use the insta pot instead of cooking for 10 hours. Leg roast is still frozen. Any suggestions?
It would work. It won’t take on the flavors quite as well. I’d prob cook, shred and let rest in the sauce for a bit.
Fantastic.
I made this recipe with a small venison hind quarter. I opted for the insta pot as I didn’t have 8-10 hours. It took 60 minutes and came out fall off the bone tender but surprisingly the carrot weren’t mush. Very good combination of flavor and honestly my first time using figs. Left overs are about gone, excellent recipe!