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Venison Shank Slow Cooker Recipe

Venison Shank Slow Cooker Recipe

5 from 2 votes
Shanks always got pushed to the back – until the year I finally tossed one in the crockpot out of pure stubbornness. Hours later, the meat slid clean off the bone, soaked in a deep, savory broth thick with garlic, rosemary, and thyme.
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Prep Time 20 minutes
Cook Time 4 hours
Servings: 2
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 2 venison shanks
  • 2 cups beef broth divided
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • About 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 small sweet onion coarsely chopped
  • 3 –5 lbs potatoes coarsely chopped
  • 5 –6 carrots coarsely chopped
  • Optional: 1 green pepper

Method
 

  1. Trim all visible fat from the venison shanks – this step is non-negotiable for flavor.
  2. Heat about 2 tablespoons of olive oil in a frying pan over high heat. Brown the shanks on all sides, then transfer them to the slow cooker.
  3. Add the remaining oil to the same pan along with the minced garlic, thyme, and rosemary. Sauté until fragrant and just starting to smoke slightly.
  4. Pour in 1 cup of beef broth to deglaze the pan, scraping up any browned bits, and bring it to a boil.
  5. Pour this broth mixture over the shanks in the slow cooker, then top off with the remaining 1 cup of beef broth. Season with salt and pepper.
  6. Cover and cook on low for 2–3 hours, or until the shanks are fork-tender and nearly falling apart.
  7. Remove the shanks temporarily. Add the chopped onion, potatoes, carrots, and optional green pepper to the slow cooker.
  8. Place the shanks back on top of the vegetables and baste everything thoroughly with the turkey baster, using the broth at the bottom.
  9. Cover and continue cooking on low until the potatoes are fork-tender, basting once more partway through.
  10. Serve the shanks and vegetables together, generously spooning the broth from the bottom of the slow cooker over each plate.

Video

Notes

Let the venison shank and vegetables cool before transferring to an airtight container. Refrigerate for up to 4 days, or freeze the meat and broth together for up to 3 months.