The shank is routinely discarded by hunters.  Tossed right in the gut bucket.  Deer processors won’t save them and oftentimes they don’t even realize the flavor and meat it packs.  That is what separates deer processors from butchers.  The latter will deliver more deboned meat and produce quality cuts.  

The rich flavor within the bone marrow is like no other.  It’s filled with calcium, magnesium, potassium, phosphorus and many other nutrients essential to health.  Cooked low & slow, the connective tissue will render down and become gelatin like mixing beautifully with the tender meat.  Truly, a decadent dish that is inexpensive and easy to prepare.  

A shank is a cross-cut portion of the leg below the shoulders and hind quarters; two foreshanks and two hindshanks (unless, you’re a bad shot).  Just use a bone saw or sawzall to cut.  I prefer to keep it in one piece.  However, traditional Italian osso buco recipes call for each shank to be cross cut into several, somewhat thin pieces.  

Below is my father’s venison osso buco recipe.  He’s converted many non shank saving hunters by serving this meal at our farm.  His full recipe is included just like how he sends it out to guests that are eager to convert their friends and family.    

Venison shanks are often discarded by hunters and there are many parts of a deer which we overlook using.  This is one of my favorite game recipes.  It also stimulates great conversation about what else we could be using from a harvested deer. 

This recipe uses a traditional Italian style of osso buco which is made with veal shanks.  The marrow from the bone is the secret to a favorable meat dish.  I first learned of this dish while hunting in Africa, where the bone marrow is considered one of the more prized parts of big game.  

Ingredients: 

Dash of rosemary, thyme, and 2 bay leaves 

2 garlic cloves

4 venison shanks 

Sea salt and pepper 

All purpose flour 

1/2 cup vegetable oil 

Small onion 

1 celery stalk 

1 tbsp of tomato paste 

1 cup dry white wine 

3 cups of chicken stock 

3 tbsp of chopped parsley 

Take shanks and dry with paper towels to remove excess moisture.  Shanks will brown better when dry.  Salt and pepper shanks.  Dredge in flour, shaking off excess. 

Brown shanks in oil and remove. 

Add onions, celery and sauté.  

Add tomato paste and mix well.   

Return browned shanks to the pot and add white wine.  Reduce for a few minutes.

Add spices, chicken broth and bring to a boil. 

Cover and simmer until meat is falling off the bone.  In a Dutch oven pot this will take about 8 hours.  In a crock pot, the same. 

The level of fluid should be about 3/4 the way up the shanks.  Turn shanks occasionally.   

Slowly cook the meat, kinda like old folks sex. 

Remove shanks, cover with broth and garnish with parsley.  

Serve only to very good friends over pasta, rice, or as a separate meat dish . 

Pair with an Italian Sangiovese or southern sweet tea like my Grandma used to make.  

– Harry Haslam