📝 About This Recipe
This rustic take on the classic Milanese specialty replaces traditional veal with cross-cut venison shanks, offering a deeper, more complex flavor profile that celebrates the harvest. As the shanks simmer slowly in a rich bath of dry red wine, aromatics, and wild berries, the tough connective tissues transform into a buttery, melt-in-your-mouth texture. Finished with a bright citrus gremolata, this dish is a sophisticated tribute to wild game cooking that brings the soul of the forest to your dinner table.
🥗 Ingredients
The Venison
- 4 pieces Venison shanks (cross-cut, 2 inches thick, tied with kitchen twine)
- 1 tablespoon Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Grapeseed oil (or other high-heat neutral oil)
The Braise
- 2 medium Carrots (finely diced)
- 2 stalks Celery (finely diced)
- 1 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Venison or beef stock (low sodium)
- 6-8 Juniper berries (crushed slightly)
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 Bay leaf (dried)
The Gremolata
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from one large lemon)
- 1 small clove Garlic (grated on a microplane)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure your venison shanks are at room temperature and pat them very dry with paper towels to ensure a perfect sear.
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2
Tie a piece of kitchen twine around the circumference of each shank; this prevents the meat from falling off the bone during the long braise.
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3
Season the shanks generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
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4
In a large Dutch oven, heat the oil over medium-high heat. Sear the shanks until deeply browned on all sides, about 4-5 minutes per side. Remove shanks and set aside on a plate.
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5
Reduce heat to medium. Add the carrots, celery, and onion to the same pot. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells fragrant.
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7
Pour in the red wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Simmer for 5 minutes until the wine has reduced by half.
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8
Add the stock, juniper berries, rosemary, thyme, and bay leaf. Return the shanks and any accumulated juices to the pot; the liquid should come about 3/4 of the way up the meat.
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9
Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
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10
Braise for 3 to 4 hours, turning the shanks once halfway through. The meat is done when it is fork-tender and yields easily to pressure.
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11
While the meat cooks, prepare the gremolata by mixing the chopped parsley, lemon zest, and grated garlic in a small bowl. Cover and refrigerate until serving.
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12
Once the venison is tender, carefully remove the shanks to a warm platter and discard the twine and herb sprigs. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce.
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13
Taste the sauce and adjust seasoning with salt and pepper. Pour the rich sauce over the shanks and top generously with the fresh gremolata.
💡 Chef's Tips
Don't skip the kitchen twine; venison shanks are delicate once the collagen breaks down and will fall apart without it. Use a wine you would actually drink; the flavors concentrate during the braise, so a quality dry red is essential. If you don't have venison stock, a high-quality beef bone broth is the best substitute for depth of flavor. For an even deeper flavor, prepare the dish one day in advance and reheat slowly; the flavors marry beautifully overnight. Crush the juniper berries with the side of a knife to release their oils before adding them to the pot.
🍽️ Serving Suggestions
Serve over a creamy Saffron Risotto (Risotto alla Milanese) for the most traditional pairing. A bed of buttery mashed parsnips or polenta works beautifully to soak up the rich red wine sauce. Pair with a bold Italian red wine like a Barolo or a Brunello di Montalcino. Add a side of roasted root vegetables or sautéed lacinato kale for a complete earthy meal. Don't forget a small spoon for the diners to enjoy the rich marrow inside the bones!