Old Timber Outdoors
Shredded venison shank ragu over polenta
Illustration
All recipes Deer shank

Slow Cooker Deer Shank Ragu

Shanks cooked all day in tomato and wine, then shredded into a thick ragu for pasta or polenta.

6 servings20 min hands-on8 hr 20 min total

Slow cooker · Dinner

Skill: Easy

Untested draft

Ingredients

  • 3 shanksDeer shank
  • 28 ozCrushed tomatoes
  • 1 cupRed wine (optional)
  • 1 mediumOnions, diced
  • 5 clovesGarlic
  • 1 lbPolenta or pasta, to serve
  • Salt, to taste

You'll need

Slow cooker.

Leftovers

Refrigerate within 2 hours; keeps 3 to 4 days or freeze in portions.

Method

  1. Thaw shanks completely in the refrigerator if frozen.
  2. Put the onion and garlic in the slow cooker, set the shanks on top and pour in the tomatoes and optional wine.
  3. Cook on low 8 hours, until the meat falls from the bone.
  4. Lift out the bones, shred the meat with two forks and stir it back into the sauce. Season with salt.
Cook to 160°FEight hours on low is far past 160°F. Cook until the meat shreds.
  • Do not start a frozen shank in a slow cooker. Thaw it in the refrigerator first so it does not linger at unsafe temperatures.

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