Balsamic Venison Shanks With Glazed Carrots

 
public.jpeg

This recipe uses venison shanks, but you could substitute beef shanks cut into discs or whole lamb shanks.

Preparing The Meal

In a bowl combine the flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, cumin, and cinnamon together. Then, evenly coat the shanks with the mixture. Next heat 2 tablespoons of the oil in a 5 quart dutch oven over medium-high heat. Sear the shanks on all sides, until deep golden brown all over, about 10 minutes. Remove the shanks, and set aside on a plate.

Next, preheat the oven to 325° F. While the oven is preheating, add the remaining olive oil to the dutch oven, and heat over medium heat. Add the onion, carrots (diced not sticks), and celery, cooking until the onions soften, about 8 minutes. Then add the garlic and cook until fragrant, about 1 minute. Add the rosemary, thyme, and lemon zest and cook, stirring occasionally, another 5 minutes. Next, add the balsamic vinegar, and scrape all of the browned bits from the bottom of the pan. Stir and cook until it has slightly evaporated, about 10 minutes. Then, place the shanks back into the dutch oven. Add the wine and stock to the dutch oven. Season the with salt and taste, adjusting as needed.

Place the lid on the dutch oven, and put it in the oven. Cook for about 3 hours, or until the meat is fall off the bone tender. When the shanks are done, remove them and set on a plate and cover with foil. Then, remove the solids from the cooking liquid, and cook over medium heat on the stove top. Cook until the liquid has reduced by half, stirring occasionally for 15 to 20 minutes. When the sauce is reduced, turn the heat to low to keep warm.

While the sauce is reducing, add 3 tablespoons of butter to a pan, and melt over medium heat. When the butter has melted, add the carrot sticks. Cook, stirring occasionally, for 10 minutes. Then, add the maple syrup and stir to combine. Cook for and additional 5 to 10 minutes, until the syrup has reduced and created a glaze on the carrots. Keep an eye on the carrots, and stir often to keep the syrup from burning. Season with salt and pepper to taste.

To serve, add the shanks to a bowl of rice and pour some of the sauce over it. Top with glazed carrots and serve immediately.

The Meat

  • 2 Venison Shanks

  • 3 Tablespoons Olive Oil

  • 1/4 Cup all-Purpose Flour

  • 4 Cloves Garlic, Minced

  • 1 Large Yellow Onion, Diced

  • 3 carrots, Peeled and Diced

  • 4 Celery Stalks, Diced

  • Kosher salt

  • Fresh Ground Black Pepper

  • 1 Teaspoon Ground Coriander

  • 1 Teaspoon Ground Cumin

  • 1/8 Teaspoon Ground Cinnamon

  • 2 Fresh Sprigs Rosemary, Leaves Finely Chopped

  • 2 Fresh Sprigs Thyme, Leaves Finely Chopped

  • Zest Of 1 Lemon

  • 1/2 Cup Balsamic Vinegar

  • 1 Cup White Wine

  • 4 Cups Beef Stock

  • 4 Carrots, Peeled and Cut Into Sticks or Rounds

  • 3 Tablespoons Butter

  • 1/2 Cup Maple Syrup or Honey

 
Ty KeplerComment