Braised Venison Shanks Recipe

• 4 x venison, shanks
• 3 c. fruit wood chips, apple or possibly cherry
• 1 x 750 ml bottle red wine
• 8 x tomato, peeled, and, seeded
• 2 c. demi glace
• 2 x cinnamon, sticks
• 2 tsp allspice
• 2 x fresh bay leaf

1. Preheat oven to 300 degrees Fahrenheit.
2. Place the wood chips in the bottom of a roasting pan.
3. Put a wire rack on top and then place the venison shanks on top of this.
4. Place in the oven for 40 min to lightly smoke or possibly place the pan on the stove top, covered with tin foil, over a low heat.
5. Meanwhile peel the tomatoes by pricking their skins and dropping them into a bowl of boiling water for a moment.
6. Drain the boiling water from the tomatoes, refresh them under cool water and peel.
7. Take the smoked venison shanks from the oven.
8. Remove the wood chips and the wire rack from the roasting pan and add in the red wine, tomatoes, demi glace, cinnamon sticks, allspice, and fresh bay leaves.
9. Return the venison shanks to the roasting pan with the other ingredients.
10. Cover with a tent of tin foil and return to the oven.
11. The venison is cooked when it is fork tender, about 3 1/2 hrs at 300 degrees Fahrenheit.

fruit wood chips, red wine, tomato, demi glace, cinnamon, allspice, bay leaf

Taken from cookeatshare.com/recipes/braised-venison-shanks-90884 (may not work)