Slow Cooker Venison Shanks
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.
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 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.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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