Red Wine Braised Shank

Red Wine Braised Shank

By Tristan Henry

When it comes to the tough cuts, I have a real hard time not reaching for this recipe. Easy to prep and plate, this is the perfect meal for special gatherings or warming meal for a cold winter night at home.


  • 1 elk shank or 2 deer shanks (works GREAT with a neck roast, too)
  • 2 cups red wine
  • 1 can diced tomatoes
  • 2 cups fresh tomato
  • 1.5 cups grapes
  • 3 oz (1/2 can) tomato paste
  • 4 cloves garlic
  • 3 tbsp cold butter
  • 2 Tbsp avocado, grapeseed or another high smoke-point oil.
  • Fresh rosemary
  • Fresh thyme
  • Kosher salt
  • Black pepper


30 minutes to an hour before cooking, season your shanks generously with salt and pepper.

In a dutch oven or cast iron skillet, heat oil on high to smoking hot and sear the shanks on all sides until dark brown, about 3 minutes per side.

In a crock pot (or the same dutch oven) combine wine, tomato paste, canned and fresh tomatoes, grapes, garlic, and herbs. Cover and cook for 3-5 hours (medium-high in a crock pot or 285 in the oven)

Once finished, remove meat, blend the braising liquid and run through a fine sieve.

Pour your strained braising liquid into a saucepan and bring to a simmer. Once sufficiently reduced (half to 3/4 of starting volume) whisk in cubed, cold butter until sauce shimmers.

Serve over mashed potatoes or risotto with sauce enjoy & roast vegetables.

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