In a blender or food processor place the spices, herbs, olive oil, vinegar, salt and pepper. Pulse until you have a thick paste. If it is too thick, a little more olive oil.

With a paring knife, poke whole all over the venison shanks. Rubs the paste on the shanks thoroughly. Place in a non-reactive contains or gallon zip-lock bags. Place in the refrigerator for 12 hours or overnight.

Pre-heat your over to 325 degrees F.

Remove the shanks from the refrigerator and wipe the excess marinade into the pan you're going to braise the meat in.. Heat a large skillet over medium high heat. Once smoking sear your shanks on all sides until a nice brown crust has developed. Work in batches in order not to steam the meat.

Place in an even layer in a baking dish with any excess marinade. Pour enough stock over the shanks to cover them about 75%. Cover tightly with aluminum foil and bake until tender. If you have the time, flipping the shanks over after a few hours of cooking is always a plus.

For some added flavor and texture, you can remove the shanks from the braising liquid and char them slightly under your ovens broiler.