Old Timber Outdoors
Two braised deer shanks with Yukon Gold potatoes and carrots in a Dutch oven
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All recipes Deer shank

Red Wine Braised Deer Shank with Yukon Gold Potatoes

Bone-in shanks braised low and slow until the meat falls away, with buttery Yukon Golds cooked in the same pot.

4 servings45 min hands-on4 hr 5 min total

Stove and oven · Dinner

Skill: Confident cook

Untested draft

Ingredients

  • 4 shanksDeer shank, about 1 lb each
  • 1½ lbYukon Gold potatoes, halved
  • 1½ cupsRed wine
  • 1 largeOnions, chopped
  • 2 mediumCarrots, chopped
  • 6 clovesGarlic
  • 2 tbspButter (optional)
  • 2 cups stock or water
  • 2 tbsp tomato paste
  • Flour for dusting

You'll need

Dutch oven, Oven, Stovetop.

Leftovers

Cool and refrigerate within 2 hours. Keeps 3 to 4 days; freezes well.

Method

  1. Heat the oven to 300°F. Season the shanks and dust them lightly with flour.
  2. Brown the shanks well on all sides in the Dutch oven over medium-high heat. Remove.
  3. Soften the onion, carrot and garlic in the same pot. Stir in the tomato paste for a minute.
  4. Add the wine and scrape up the browned bits. Return the shanks and add stock to come halfway up the meat.
  5. Cover and braise in the oven for 2 hours.
  6. Tuck the potatoes into the liquid around the shanks and braise another 60 to 90 minutes, until the meat pulls from the bone and the potatoes are tender.
  7. Rest 10 minutes. Swirl the optional butter into the sauce and serve.
Cook to 160°FA braise passes 160°F long before the meat is tender. Cook for texture, not temperature.
  • Shank silver skin and tendon soften with time; do not trim them away.

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